Barbecue is a favorite food of many people worldwide. Whether in the developed countries or in the developing nations, this food is very popular among kids and adults alike.
A major proof confirming people’s love for barbecue is the high sales of grillers and smokers. In 2010, for example, more than 15 million were shipped in North America with the gas grills as the most preferred type. The latest study on barbecue lifestyle, usage and attitude done by the Hearth, Patio & Barbecue Association showed that majority of grill owners use their grills all year round. The summer are the most popular grilling times particularly during Independence Day, Memorial Day, Labor Day and Father’s Day.
Barbecues won’t be as tasty as they are without the marinade. Marinating is an important process as it makes the meat softer and juicier. Most marinades make use of vinegar, wine or lemon juice but other products may be incorporated.
Meat can be marinated for a minimum of 20 minutes but the longer you let it sit in the marinade, the tastier your barbecue will be. Marinating for about an hour is ideal although you can also let it sit overnight if you’re in no rush.
So how do you make the best barbecue marinade?
Top ingredients to use are ginger, garlic paste, raw papaya paste, salt, lemon juice, powdered spices, mustard oil, yoghurt and some dry red chilli.
Combine all the ingredients to make a fine mixture and rub it on your meat, chicken or fish. Leave the marinade for an hour or so.
Keep in mind that marinades work best at higher temperatures so instead of putting your meat in the fridge, let it sit at room temperature.
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Originally posted on April 14, 2013 @ 11:36 am
