INGREDIENTS

INSTRUCTIONS

NONE
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:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”