Marinades
The first step in the flavor ladder of fine barbecue. I classify this section as Marinades, yet I also include brines. What's the difference?
Brines are a salt solution and are intended to tenderize meat. Tougher cuts of meat such as beef brisket or pork shoulder benefit greatly from an overnight soaking in a brine solution. The salt helps break down the tough muscle fiber while also drawing out the meat's flavors and adding moisture into the meat. This increased moisture is essential when slow cooking, as the whole slow cooking procedure has a tendency to dry meat out. Brining is not reserved for only tough cuts of meat. Poultry, fish and seafood can also benefit from a good brining. Although salt may be the primary ingredient in a brine solution, herbs, spices, fruits and vegetables are often added to enhance the flavor.
On the other hand, a marinade is used to give meat a unique flavor. It may contain salt, but most rely on citrus or vinegar to assist in tenderizing. My simple, yet effective go-to meat marinade is just good old fashion Italian salad dressing.
To sum it up, a brine's main purpose is to tenderize meat and add a little flavor, while a marinade is used to flavor meat and add a little tenderizing.
Careful consideration should be given before using either a brine or meat marinade. The wrong application of a brine can render your meat too salty and inedible, while the acids in many marinades may turn your food into mush. As with much of barbecue, trial and error are your real teacher.
To marinade or brine, a large plastic storage bag is your best bet. If using a container, use glass or plastic as the acids and salts may react with many metal containers...and not in a good way. This rule also applies when mixing up your marinades
Tex-Mex Marinade
For a Southwest flavor, this marinade goes well on all types of meat. Helps give fajitas that original Tex-Mex flavor. Try it with grilled vegetables. I also use it from time to time on steaks.
Spicy Italian Meat Marinade
A great general purpose marinade that goes well with any type of meat. Adds a nice flavor to fish and grilled vegetables, as well. From the "Baron of Barbecue", Paul Kirk. Great with grilled chicken!
See sidebar for Paul's garlic paste recipe
GaryGlen's All-Purpose Brine
I tend to go easy on the salt when I design a brine or marinade. The better safe than sorry principle. This brine is the one I use most often and goes well with all meats. Reserve a half a cup and mix it with a half cup of mustard or barbecue sauce for basting while cooking.
Bourbon Meat Marinade
Restaurant chains like TGI Friday's and Applebee's have just recently discovered what pit masters have know for generations...whiskey makes a great marinade or barbecue sauce! Any bourbon whiskey will work, but my preference is Jack Daniels
All Purpose Beef Marinade
Great for brisket or roasts. Enhances the meat nicely while bringing out the beefy flavors.
Quick and Easy Meat Marinade
When time is short, this marinade works wonders! Use on all types of meat, fish and vegetables.
Poultry Brine
This brine is guaranteed to keep your poultry moist and flavorful. The brine of choice for turkey. Serving size is for a 12-lb. turkey. Downsize if doing a chicken.
Caribbean-Style Meat Marinade
Great with all kinds of meat and even vegetables. Use with Caribbean jerk, teriyaki or sweet and sour recipes. Kabobs go well in this marinade, vegetables included.This marinade needs to be prepared in a sauce pan with medium heat.
Cola Meat Marinade
This meat marinade goes well with beef, pork and poultry. Try experimenting with Dr. Pepper, cherry or other flavored colas for a different variety of flavors. You may prefer one for chicken while another for beef.
