Marinades, rubs and glazes offer a variety of flavours and convenience to summer BBQ-ing!

Marinating simply means soaking foods in a seasoned, often acidic, liquid before cooking. Acid causes tissue breakdown, which tenderizes the meat, and allows moisture to be absorbed, resulting in a juicy finished product.

Marinating dates back to the 1500's in Korea where they traditionally marinated meat in soy sauce, garlic, sugar, scallions and sesame oil. In all of Asia, soy sauce used as a marinade dates back over 3000 years. The Spaniards used "escabeche", a bright vinegar or wine-based marinade spiced with garlic, peppers and onions and introduced it to Latin America in the 1600's. Marinades helped both flavour and preserve the meat.

A traditional marinade consists of a flavourful combination of oil, sugar, salt, spices and acid. Here are some mix & match marinade options for you to play with in the kitchen. Just whisk together your favourite combination, mix with the meat and let sit for 1 - 24 hours, grill and serve.

Marinade Ingredients

• ACIDIC
  vinegar, beer, wine, bourbon, worcestershire sauce (in smaller quantities), unsweetened pineapple juice, apple, orange, lime or lemon juice, sherry.
• OILS & SWEETENERS
  olive oil, grape seed oil, tomato paste, maple syrup, hoisin sauce, molasses, honey, soy sauce, jams and jellies.
• SEASONING
  salt, fresh ground pepper, brown sugar, honey, garlic, rosemary, onion, seasoning salt (MSG Free), mustard, tamarind, cumin, ginger, chili, curry powder.

Marinating Tips

1. Use non-reactive containers such as stainless steel, porcelain, or clay - not cast iron or aluminum.
2. Food does not need to be completely submerged but turned often to ensure all the surfaces come in contact with the marinade.

Marinating Times

• STEAK : Overnight or up to 24 hours
• PORK & LAMB : 5-8 hours
• CHICKEN : 2-3 hours
• FISH : No more than 1 hour