Why not start this famous barbecue month with a lighting fire and let the growing flavor of charcoal-roasted food fill the air and excite everyone? Who wouldn’t be surprised by the crispy crust of herring with spicy tarragon sauce? Who will give up the delicate lamb chops and warm potato salad?
Typical blends of vinegar, wine, oil, salt and spices produce excellent marinades that enhance the taste of products. Natural acids in liquids and salt soften solid fibers, and oil acts as a flavor enhancer. Always use inert containers such as glass, ceramic or even plastic bowls. Aluminium containers react with acid in the marinade and begin to corrode, creating the aroma of pickled products.
Marinades of red wine, oil, garlic and herbs such as rosemary and thyme go well with beef and lamb. Yogurt or buttermilk are good for poultry, and beer and strong cider are good marinades for pork. In general, fruits and juices are the most delicious ingredients in marinade. The best liquids for marinades are lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice or even tomato juice.
If you use pineapple, papaya, yogurt and kiwi, marinate for no longer than 30 minutes. These ingredients become tender due to the enzymatic action, so limit the time of soaking products in the marinade to avoid soft pickled products. To avoid hard pickled foods, be sure to reduce the acid in the marinade, as it can complicate the protein in the food. To give the dishes a flavor by marinating, simply add a lot of herbs and fragrant ingredients to the marinade.
For successful marinating, make sure that the meat is covered with liquid and always refrigerated during marinating. Before cooking on the grill, gently drain the water from the meat and often turn over so that the marinade is deeply seeped into the food during cooking. Grease with oil any marinades or sauces that drip on red charcoal and cause aggravation. Cook the meat on a lightly oiled grill and turn over when the juice starts to ooze over the top. Never pierce the meat, otherwise it will dry.
If you use marinade for labeling, leave a small amount of marinade before adding raw meat, poultry or fish. This is necessary to prevent cross-contamination. Cook the remaining marinades for 20 minutes to kill harmful bacteria and then use them to clean. Grease the meat with sauces or marinade near the end of the barbecue. Use a brush or a quality brush to cover the ribs well.
For skewers and foil wrappers, soak the wooden skewers in water for 30 minutes before use so that they do not burn. Metal skewers can be lightly oiled. Ingredients cut into pieces of the same size. Group them well so you don’t lose the juice. To make a clean film for diced fruits or vegetables, cover a small bowl with thick foil, add the filling and liquid and close tightly with foil.
Before you get too excited, always remember that the more food, the longer it needs to be marinated. Be aware of a good grill that withstands high cooking temperatures, leaves the same burnout marks as a barbecue, and allows fat to drain to the bottom of the pan, reducing fat intake and providing healthier food.