Anonymous Tue May 23 19:21:24 2006

See Directions

A marinade is a highly seasoned liquid used to impart flavor and in some Cased, tenderize

tougher meats. A rub is a highly concentrated blend of Herbs and spices that flavors the

exterior of the meat as it grills. Marinades consist of liquid ingredients such as fruit or

vegetable juices, Wine or water and oil in combination with seasoning for several hours or

As long as overnight to impart flavor and/or tenderize. To tenderize a Marinade must

contain an acidic ingredient such as lemon juice, wine, Vinegar, or yogurt, the acid

penetrates meat fibers to help tenderize them. Rubs are applied to the exterior surface of

the meat just before Grilling; they need no standing time. However for convenience rubs

may be Applied several hrs. in advance. The coated meat should be refrigerated Until

grilling time. Flavors become more pronounced the longer the rub is on the meat. Create

your own blend or seasonings for rubs or use a commercial blend. Tips for marinade

always marinate in the refr

igerator; never at room temp Allow 1/4-1/2 cup of marinade for each 1-2 lbs. meat

marinades may be Cooked or uncooked. Cooked marinades should be completely cooled

before use. A heavy duty plastic food bag is convenient for marinating. Select dishes In

which the meat will fit snugly but lie flat turn meat occasionally During marinating so all

sides are exposed to the marinade for Tenderization to take place most meat cuts must be

marinated for at least 6 hrs, or as long as overnight. For flavor marinate 15 min or as long

as 2 hrs. Marinades may also be brushed on during grilling. Discard used marinades

never reuse them. Posted to the BBQ List by Larry A. Willrath