Barbecue season is swiftly upon us, bringing with it plumes of smoky aromas, free advice, and promises of cooking under the (very occasionally) hot sun. It also serves up the opportunity to make or break a home cook’s reputation – for the season, at least – as they prepare to head outside to run the fiery gauntlet on the coals.
Marinades, for those that know how to use them, act as a hidden trick up the sleeves of the prospective pitmasters, and pay for the time taken to prepare them tenfold. In truth, they ask you to plan your meal ahead and get started sometimes days before the feast. But, trust us, the extra meditation and thought put in before you fire up the grill will guarantee you the adoration from your dinner guests that you so truly deserve.
Read on if you’ve already looked over our Barbecue 101 guide and are looking to up your grilling game as this joyously outdoors cooking time approaches.
What is a marinade?
It’s a liquid, bursting with flavour, used to soak protein or vegetables before cooking to tenderise them and enhance their taste. They’re typically high in acidity, fat, and salt, allowing them to permeate throughout the ingredient, imparting a full flavour into every fold, groove, and corner.
Across the world, marinades are ubiquitous, but some of the most famous include Tandoori chicken, Teriyaki chicken, or Peking duck. We could give examples of our favourites, but there are simply too many to list as every country has its staples – either created originally, borrowed, or modified. The beauty of this is that if you can think of a flavour or ingredient you want to base your marinade on, it’s almost certain that there’s a recipe that exists in the ether waiting to be enjoyed.
To rub or to marinade?
Rubs are a blend of dry herbs, salt, and spices, liberally massaged across your chosen ingredient before cooking. You can apply a rub a few hours before hitting the heat, or even as much as three days prior (being sure to store it in the fridge), which constitutes as dry brining – more on that here. Think of a rub like a dry marinade that flavours the outer layers and creates a beautiful crust when roasted, seared, or grilled.
But which is better, the rub or the marinade?
Why not both? Indeed, why not both! As the marinade penetrates your ingredient and tenderises it, there’s no reason why you can’t also apply a rub to work on the outer layers for added texture. This is, however, a rather labour-intensive process and would only truly be beneficial on a tougher cut of meat that would do well from a softening as well as a crust, such as a brisket, chuck, or flank. When choosing to rub or marinade, consider whether your ingredient would benefit from a seasoned crust or a tenderised and seasoned middle.
What marinade goes with what?
As is much the same with all food making that exists outside of baking, there really isn’t a hard and fast rule. Consider the style of meal you’re designing for your guests. Greek lamb? Fantastic. Think lemon, oregano, garlic, and lashings of decent olive oil. Korean chicken? Wonderful. Ginger, rice wine vinegar, sesame oil, garlic, soy sauce, and sugar, then. Tex-Mex? Well, you get the picture.
Get creative and experiment. Think about the interactions between the flavours and textures of your sides and drinks. Cross-cultured-cuisine styles can offer rewards, and untold glory lies in waiting for the cooks who dare to defy expectations and succeed in uncommon pairings – fortune favours the bold, after all.
To conclude
Marinades are a call to taking a little more time, care, and preparation on a feast before turning on the heat. To close on the timeless adage: good things come to those who wait.