7 Tips for BBQ Marinades

BBQ lamb kebabs

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7 Tips for Barbecue Marinades:

  1. Marinade meats to moisten and tenderise beforehand to add flavour and speed up the cooking process.
  1. Prepare in advance according to the recipe and store in a jar with a screw top lid until needed.
  1. Use oily marinades (but not too much oil) for dry foods such as lean meat, chicken or white fisher and wine or vinegar-based marinades for rich foods with a higher fat content such as duck, lamb and pork.
  1. Coat the meat or fish completely with the marinade, cover with cling film and leave in the fridge for at least an hour or longer to for the best results
  1. Do not add salt to the marinade as it draws out the juices from the meat – instead add it just before cooking or afterwards.
  1. Just before cooking remove excess marinade by lifting out with tongs to drain off. Leave at room temperate before cooking.
  1. Never ever use left over marinade to make a sauce. Throw it out as soon as you remove the raw meat.

Popular Marinade for meat or fish:

  •  1 garlic clove, crushed
  • 3 tbsp sunflower or olive oil
  • 3 tbsp dry sherry
  • 1 tsp Worcestershire sauce
  • 1 tbs dark soy sauce
  • Freshly ground pepper

 

Popular Marinade for Chicken:

  • 3 lemons squeezed
  • 2 tbsp dried rosemary
  • 60ml of olive oil
  • 1-2 cloves crushed garlic
  • 2 teaspoons salt
  • Half a teaspoon white pepper

Check out our Fool Proof BBQ Menu here

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