| 1 | A marinade is a hgihly seasoned liquid used to impart flavor and in some cased, tenderize tougher meats. |
| 2 | A rub is a hgihly concentrated blend of herbs and spicesthat flavors the exterior of the meat as it grills. |
| 3 | 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. |
| 4 | 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. |
| 5 | Rubs are applied to the exterior surface of tthe meat just before grilling; they need no standing time. |
| 6 | However for convenience rubs may be applied several hrs in advance. |
| 7 | The coated meat should be refrigerated until grilling time. |
| 8 | Flavors become more pronounced the longer the rub is on the meat. |
| 9 | Create your own blend or seasonings for rubs or use a commercial blend. |
| 10 | Tips for marinade always marinate in the refrigerator; never at room temp allow ??cup of marinade ffor each 1-2 lbs meat marinades may be cooked or uncooked. |
| 11 | Cooked marinades should be completely cooled before use. |
| 12 | A heavy duty plastic food bag is convenient for marinating. |
| 13 | 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. |
| 14 | For flavor marinate 15 min or as long as 2 hrs. |
| 15 | Marinades may also be brushed on during grilling. |
| 16 | Discard used marinades never reuse them. |
| 17 | Larry a. |
| 18 | Willrath recipe by : larry a. willrath |
