John Myers
Would you like to marinate grilled meat yourself and are wondering how this works best? A marinade basically consists of three ingredients: oil, acid, and spices. If you want particularly tender meat, you should not skimp on the acid, as this loosens the fibers of the meat and the liquid can be better absorbed. You can let off steam creatively with the spices: our beer marinade recipe shows, for example, that not only can you season your pork with conventional herbs, but you can also refine it with beer. When it comes to salt, opinions differ.
Marinate grilled meat – with or without salt?
Grilling experts agree on one thing – the meat should not be salted just before grilling. The salt flavors are not absorbed quickly enough by the grilled meat. Either add a little salt when marinating the meat or after it’s been on the grill. Since everyone has different tastes, we recommend trying both methods. Then you will know which variant suits your taste!
Which oil for pickling grilled meat?
Oil gives the meat flavor, which is why you should attach importance to a high-quality oil. It is best to use fine olive oil. This vegetable oil has been used in the Mediterranean region for thousands of years and a wide variety of dishes are prepared and refined with it. Alternatively, you can also switch to rapeseed oil.
How long should grilled meat be marinated?
In general, the longer you keep your grilled meat in the marinade, the more liquid and flavor the meat can absorb. However, spices are absorbed at different rates. For food that is to be grilled in small pieces, such as skewers or thin pieces of meat, we recommend soaking the meat for 1 to 3 hours. Large grilled food, boned or boneless, should marinate for 6 hours or longer. These include chicken legs or spare ribs, which can absorb the flavors in the fridge overnight. Refine your spare ribs with our BBQ Bourbon Marinade for a complete barbecue taste experience. For smaller items to be grilled, such as beef steak, we recommend our herb marinade.
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