You may be making these common marinade mistakes. Experts advise on how to avoid them.
It’s grilling season, and while we love the smoky, charred notes that this cooking method imparts, a killer marinade can help to amp up the flavor even more.Ray “Dr. BBQ” Lampe, American Royal Barbecue Hall of Fame pitmaster, told HuffPost.
If you add too much salt to your marinade and let your meat sit in it for too long, however, you may end up brining your meat instead of marinating it. And there are upsides and downsides to each.A brine’s high salt content helps retain moisture in lean cuts of meat that typically dry out when you overcook them, as well as thick pieces of meat that require a longer cook time. Marinades will add more flavor than a brine, but they won’t keep you from drying out your meat if you overcook it.
If you’re marinating pork, Arturo noted that people typically don’t add enough acid to their marinade. “Chops have a decent amount of fat, but loins and tenderloins need something to help break them down to make them more supple,” he said. As for the ingredients to use in your marinade, there are many options to choose from within each category., told HuffPost that when marinating meat she prefers to use fats like extra virgin olive oil, canola oil and unsalted butter. “Eggs and milk also have a great texture, which I like to use for seafood,” she said. When marinating chicken, Maye likes using buttermilk.
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