BBQ Grilling Equipment
Electric Barbecue Grills
BBQ Thermometers
Portable Barbecue Grills
Barbecue Apron
BBQ Smokers
Barbecue Grills
Barbecue Sauce
Rotisserie BBQ Pit
Wood Chips for BBQ
Smoker Chips
Barbecue Rub
Grill Brush
Grill Sets
BBQ Cutlery
BBQ Accessories
Grill Cover
Kabob Rack
Basting Brush
Skewers
Meat Tenderizer
Marinade Injectors
Barbecue Utensils
Indoor Barbecue Grill
Barbecue Grate
Oven Mitts
Charcoal Can
Barbecue Rack
Burger Press
Meat Markers
BBQ Tool Sets
Industrial Barbecue Cookers

BBQ Cookbook Recipes
BBQ Chicken Recipes
Barbecue Recipe
BBQ Ribs Recipe
BBQ Sauce Recipes
BBQ Rubs
BBQ Tips
BBQ Salmon
BBQ Turkey
BBQ Pork & Pork Ribs
Barbecue Pits Recipes

BBQ Recipes
More Cooking Recipes

 

Barbecue an American Tradition
By Emma Snow

Barbecue is as American as apple pie. It's aroma evokes memories of baseball games, swimming and family vacations. Mouths water when the grill is fired up. Preparing meat for the barbecue is just as important as the cooking itself. Marinating infuses flavor into the meat, ensuring a delicious family meal that will not be easily forgotten.

Marinating is the process of steeping meat in a mixture of an acid (i.e. vinegar, lemon juice, or wine) and spices (i.e. salt, pepper, and herbs.) The acid tenderizes the meat causing it to hold more liquid, making it juicier and more flavorful. Care must be taken when making the marinade, as too much acid will toughen the meat. When marinating poultry, poke holes in the meat with a fork, or use a needle injector. Removing the skin allows the marinade to fully penetrate the meat. (Leaving the skin on compromises the flavor.) Poultry can be refrigerated in a covered container for up to 2 days in a marinade. (Meat should always be covered in the refrigerator.) The time for marinating depends on the size of the pieces as well as the kind of meat. Chicken breast takes longer than steak because it is firmer. To reduce the amount of time needed for marinating cut the meat into smaller pieces. You can also pound chicken flat to cut time.

There are a variety of containers appropriate for marinating. Metal, plastic, and glass bowls all work. My favorite containers, however, are plastic bags. When a bag is used a smaller amount of marinade is needed because the air can be squeezed out. The meat is covered completely which allows for the flavors to be infused more quickly and evenly. Plus, the bag can be tossed when the job is done, making clean-up fast and easy.

There are a few safety tips to remember when marinating poultry, meat and seafood. Raw meat and fish contain juices which may harbor harmful bacteria. To avoid contamination never reuse a marinade. Do not reuse containers without carefully washing them with dish soap. Donít marinate meat past the grocerís "use-by" date. And finally, always marinate in the refrigerator--never at room temperature.

Italian Chicken Marinade Place 2 lbs. sliced chicken in a plastic bag. Add 8 oz. Italian dressing, the juice of 1 fresh lemon, a few turns of fresh pepper, and a little salt. Marinate a few hours in the refrigerator. Remove from the bag and place on a heated grill. During the last few minutes of grill time, lay thin slices of lemon over the chicken. Serve the grilled chicken with a small amount of the unused Italian dressing.

About the Author
Emma Snow is contributing author and publisher to http://www.bbq-shop.net an online resource that provides you with information, articles of interest related to barbecues and Gourmet Living http://www.gourmet-living.com

 
Business Cards :: Gourmet Living
© Copyright 2006-2011 DR Management All Rights Reserved.