Making the Most of Marinades

Dry Rubs and Marinades

There’s nothing like a marinade or dry rub to take your grilling to a higher level. Full of spices, herbs and other potent ingredients, marinades and rubs enhance the flavor of foods, while moistening and tenderizing as well. You can make them quickly with common household ingredients that you will find on your pantry shelves.

The key parts of a great marinade are seasoning, salt, acid and base. Seasonings like fresh and dried herbs and spices create your flavor system. Salt which can come in the form of table salt, soy sauce or prepared Italian dressing boosts flavors and tenderizes meat. Acids, such as citrus juices and wine, break down proteins to enhance your meat’s texture while spiking up the flavor as well. Bases like chicken stock and olive oil evenly distribute seasonings and other ingredients without overwhelming the flavor of the dish.

Making a marinade takes just a few minutes. Whisk together your favorite ingredients from each category, toss in your protein of choice and seal it up tight. Allow it to sit in a refrigerated area until all of the flavors sink in and it’s time to hit the grill.

Choose ingredients that compliment. Beef stands up well to strong flavors like hearty red wine or teriyaki sauce. The salty flavor of pork makes it prime for sweeter marinades spiked with orange juice or honey mustard. Chicken is extremely versatile, and tastes fabulous with a garlicky oil, spicy mustard or lemony herb dressing. Freshly chopped mint or sweet raspberry vinaigrette can tame the gamey taste of lamb. Fish and seafood get an Asian lift from a ginger and soy sauce combination.

Dry rubs are marinades without liquid. To prepare a dry rub, simply combine dried herbs and spices in a small mixing bowl. Because they have no liquid, you need to rub and press them into meat so that they stick on and their flavors seep in.

Use time to your advantage.While marinades and rubs typically take moments to prepare their flavors are best enjoyed after meats have absorbed them in an airtight container for at least 30 minutes and up to 24 hours. Prepare marinades in advance and soak meat overnight to maximize flavor.

Scale back with fish. Fish requires less marinating and actually starts to break down if marinated for more than a few minutes. Acidic ingredients like lemon juice and white wine are particularly harsh and may make fish fall apart before it reaches the grill. Avoid this by quickly marinating fish in milder ingredients like olive oil, garlic, ginger or pesto and never marinate fish overnight.

Brush off excess marinade before hitting the grill. Avoid burning and scorching rather than browning and searing by wiping away excess seasoning before your food hits the grill. If you are cooking over low to medium heat the grill may be more forgiving, but higher flames are certain to blacken sugary marinades before meats are cooked to their appropriate temperature.