INGREDIENTS

INSTRUCTIONS

A MARINADE IS A HGIHLY SEASONED LIQUID USED TO IMPART FLAVOR AND IN
SOME CASED, TENDERIZE TOUGHER MEATS.  A RUB IS A HGIHLY CONCENTRATED
BLEND OF HERBS AND SPICESTHAT FLAVORS THE EXTERIOR OF THE MEAT AS IT
GRILLS. MARINADES CONSIST OF LIQUID INGREDIENTS SUCH AS FRUIT OR
VEGETABLE JUCES, WINE OR WATER AND OIL IN COMBINATION WITH SEASONING
FOR SEVERAL HOURS OR AS LONG AS OVERNIGHT TO IMPART FLAVOR AND/OR
TENDERIZE.  TO TENDERIZE A MARINADE MUST CONTAIN AN ACIDIC  INGGREDIENT
SUCH AS LEMON JUICE, WINE, VINEGAR, OR YOGART, THE ACID  PENETRATES
MEAT FIBERS TO HELP TENDERIZE THEM. RUBS ARE APPLIED TO  THE EXTERIOR
SURFACE OF TTHE MEAT JUST BEFORE GRILLING; THEY NEED NO  STANDING TIME.
HOWEVER FOR CONVENIENCE RUBS MAY BE APPLIED SEVERAL  HRS IN ADVANCE.
THE COATED MEAT SHOULD BE REFRIGERATED UNTIL  GRILLING TIME. FLAVORS
BECOME MORE PRONOUNCED THE LONGER THE RUB IS  ON THE MEAT. CREATE YOUR
OWN BLEND OR SEASONINGS FOR RUBS OR USE A  COMMERCIAL BLEND. TIPS FOR
MARINADE ALWAYS MARINATE IN THE  REFRIGERATOR; NEVER AT ROOM TEMP
ALLOW 1/4-1/2 CUP OF MARINADE FFOR  EACH 1-2 LBS MEAT MARINADES MAY BE
COOKED OR UNCOOKED. COOKED  MARINADES SHOULD BE COMPLETELY COOLED
BEFORE USE. A HEAVY DUTY  PLASTIC FOOD BAG IS CONVENIENT FOR
MARINATING. SELECT DISHES  IN  WHICH THE MEAT WILL FIT SNUGLY BUT LIE
FLAT TURN MEAT OCCASIONALLY  DURING MARINATING SO ALL SIDES ARE EXPOSED
TO THE MARINADE FOR  TENDERIZATION TO TAKE PLACE MOST MEAT CUTS MUST BE
MARINATED FOR AT  LEAST  6 HRS, OR AS LONG AS OVERNIGHT. FOR FLAVOR
MARINATE 15 MIN OR  AS LONG AS 2 HRS. MARINADES MAY ALSO BE BRUSHED ON
DURING GRILLING.  DISCARD USED MARINADES NEVER REUSE THEM.

A Message from our Provider:

“A family altar can alter a family.”