marinate meat for grilling

There are a few things to consider when marinating meat for grilling. Marinade can be the foundation for delicious recipes, but it can also be dangerous if you don't do it right. In this article, we'll explain everything you need to know about marinating meat .

Marinade for grilling is an absolute must for every passionate grill master . Such a seasoning sauce not only ensures that your steak achieves a delicious taste when you put the marinated meat on the grill, but is also the reason why it becomes particularly tender. The fatty acids are absorbed into the tissue of the meat and loosen the meat. This gives the meat a tender consistency and allows it to absorb the flavors of the seasoning sauce better.

The right marinade can turn an average piece of meat into a culinary masterpiece , so don't underestimate its importance. The addition of spices and flavors enhances the taste and makes every dish a special experience. The marinades can vary. From simple olive oil-based mixtures to complex soy sauce or wine-based variants. These also include mixtures of rosemary, marjoram, ginger, vinegar and lemon juice. You just have to be careful that your barbecue marinade doesn't become too sour or too spicy. Herb marinades in particular are very popular and add a little garlic and thyme to give it that certain something. Important: For herbal marinades, you should always choose olive oil instead of rapeseed or sunflower oil to emphasize the Mediterranean seasoning more. You should avoid mustard or soy sauce in barbecue marinades from Mediterranean cuisine. Really focus only on herbs and spices.

You need time to prepare the perfect herb marinade properly. As a rule, marinades for meat need to be left to marinate for at least two hours. The reason for this is that the herbs and olive oil can work better into the meat, making your grilled food tender and aromatic. If you want to be on the safe side, put your meat in the fridge overnight and when marinating, make sure that you pack your marinated steaks in a freezer bag and seal it tightly. This gives the seasoning sauce more time to work into the meat and the acid makes the meat particularly tender .

Marinating pork requires the right choice of spices, but also an understanding of the harmony of flavors for the aromatic meat. It's about achieving the perfect balance of flavors that penetrate deep into the meat and make it tender and juicy. Vinegar, soy sauce, honey, garlic and various spices are just some of the ingredients you can use.

When it comes to oils, you can use the usual ones, such as sunflower, rapeseed and olive oil. But sesame and hemp oil are also not to be underestimated. For pork, however, Asian versions with curry, chilli and Mediterranean mixtures with herbs or paprika are particularly suitable. If you want, you can even give the whole thing an oriental touch and mix the marinade with cumin and tahini (paste made from finely ground, roasted sesame seeds).

Marinating beef is an essential process to intensify flavors and make the meat more tender. The choice of marinade can vary greatly and depends on the desired flavor notes. Typically, a marinade for beef contains components such as oil, acid (often in the form of citrus fruit), spices, herbs and salt. The acid content in the marinade helps to break down the connective tissue fibers in the meat, making it more tender. Because of the excellent flavor of beef, we recommend a marinade made from soy sauce, parsley, salt, pepper, lemon and olive oil. If you like, you can refine the marinade with a little brown sugar.

Marinating poultry is extremely complex. Due to the wide range of different types of poultry and therefore also animal breeds , it is difficult to make a general statement. Whether you are preparing chicken, turkey or duck , marinating not only improves the taste, but also enables a faster and more even cooking time. It is important to marinate the meat for at least a few hours, ideally overnight, to allow the flavors to fully penetrate and at the same time tenderize the poultry.

There are no limits when it comes to the marinade mixture. Asian with chilli and curry or Mediterranean with thyme, garlic and olive oil or even a hearty paprika marinade. Poultry goes well with everything . But we recommend a different variant. For example, if you choose Pollo Fino, which are deboned chicken thighs, i.e. particularly aromatic boneless leg steaks, prepare a marinade with less than three ingredients. Just use sunflower oil and red onions. The onions have two main effects. The first is that you get an excellent umami flavor. The second: the acidity of the onions enhances the effect of the oil and makes the meat even more tender. You can find out more about this in our video.

Marinating lamb is a fundamental process when it comes to getting the most out of this meat . It's not just about enhancing the flavor, but also making the meat tender and juicy. Marinating lamb requires a combination of acid (such as citrus fruits or vinegar), oil and spices. The acid helps break down the meat's tissue and release the delicate flavors. Because of the aromatic flavor of lamb, we recommend a Mediterranean marinade based on rosemary, thyme, garlic, oregano and dried tomatoes - mixed in olive oil and seasoned with paprika and pepper.

Properly brining meat is an art that requires both skill and care. It is essentially a process of placing the meat in a mixture of liquids and spices to intensify the flavor and soften the meat. This process should be done before cooking or grilling the meat . For best results, it is important to let the meat sit in the marinade in the refrigerator for at least two to four hours (but overnight is best). During this time, the flavors are absorbed and the meat becomes buttery soft. The ideal marinade consists of an acid source such as vinegar or lemon juice, which softens the tissue of the meat and allows the flavor of the seasoning to penetrate deep into the meat. Proper brining is therefore essential to the flavor and tenderness of the meat.

This is how you make the perfect marinade: First, mix your desired ingredients together. It doesn't matter whether you use the herbal version or prefer an Asian marinade. A spicy marinade can provide an aromatic extension of the natural flavor, especially with poultry . But versions with buttermilk should not be underestimated for chicken and the like .

Once you have mixed your ingredients properly, you now need to season the sauce and taste it. Make sure that your marinade has a thick consistency. You do not need to season the meat before marinating. Take your steaks , put them in the marinade and ideally put them in the fridge overnight. Then take out your marinated meat and let the fat drip off a little before putting it on the grill. When grilling, you can then coat your steaks with the remaining marinade to ensure an optimal result. Bear in mind that if you use too much delicious barbecue marinade, the natural flavour of the meat will be lost , even if you have the right marinade for it.