Marinades are seasoned liquid mixtures that add flavor and, in some cases, tenderize meat cuts. Tenderizing marinades contain an acidic ingredient such as lemon juice, yogurt, wine, or vinegar. Natural tenderizing enzymes are found in fresh papaya, ginger, pineapple, and figs.
- Marinate all meat, poultry, and seafood in the refrigerator, not at room temperature.
- Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of meat, poultry, or seafood.
- Marinades used later for basting or as a sauce should be set aside at the start. Any marinade that comes in contact with uncooked meat, poultry, or seafood should be brought to a full rolling boil before being served.
- Marinate in a food-safe plastic bag or a nonreactive container such as a glass baking dish. Use dishes that will fit the meat, poultry, or seafood snugly while allowing the food to lie flat. Turn or stir the meat occasionally to expose all of it to the marinade.
Recipes
Chili Lime Sauce
Citrus Rosemary Marinade
Lemon Basil Marinade
Savory Steak Marinade
Southwestern Marinade
Rubs are a blend of seasonings such as fresh or dried herbs and spices. Unlike marinades, they are used only to add flavor. Paste-type rubs often include a wet ingredient such as oil, crushed garlic, or mustard. Rubs should be applied to all surfaces of the food to be grilled. Though a rub’s flavors will penetrate the surface of the food to a small extent, rubs are fine applied just before grilling.
Recipes
Chipotle Crusted Pork Loin
Herb Marinated Chops
Herb Pecan Crusted Scallops
Holiday Herb Roasted Turkey
Rosemary Citrus Herb Rub