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All about Marinades
Ann Hall Every, CCP

Over the years, I have created and accumulated many delicious barbecue marinade recipes that I would like to share with you.

Lower fat meats and poultry that have been trimmed of all visible fat need help in staying moist on a grill. Marinades do the job of tenderizing when the fat has been removed. Marinades are also full-flavored adding a new dimension of international tastes to a wide variety of foods cooked on an outdoor grill.

Marinating times vary according to the foods.

  • Red meats can marinate for eight hours, or overnight.
  • Chicken needs only six to eight hours of refrigerated time for the marinade flavors to permeate.
  • Fish needs even less time to marinate - one hour is sufficient for firm fish such as swordfish.

Always marinate foods in glass or ceramic dishes  in the refrigerator. To save on clean up, I sometimes place the marinade and meat, chicken or fish in large heavy-duty plastic ziplock bags and place in the refrigerator to marinate. Whichever method you use, remember to turn the food regularly in the marinade so that all sides are flavored.

Grilled vegetables make for a delectable accompaniment to a barbecue feast. Summer squash, tomatoes, sweet onions, bell peppers, eggplant and my all time favorite - portabello mushrooms - are all candidates for grilling. Cut summer squash and other whole vegetables in thick slices or in halves. Portabello mushrooms should be grilled whole. Brush vegetables with extra virgin olive oil and season with salt and pepper and place on the grill. Depending on the thickness, vegetables take only minutes on each side. Remove grilled vegetables to a platter and drizzle on a little more extra virgin or other flavored olive oil and two tablespoons of gremolata (flat-leaf parsley, garlic and lemon zest minced together). Serve vegetables with any other grilled foods.

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Korean Barbecue Sauce

Grilling over charcoal is a very popular method of cooking in Korean cuisine. Barbecued Kalbi (beef short ribs) are on every Korean restaurant menu. Here’s an easy version of this popular Korean dish:

Kalbi Ribs

Ann Hall Every, CCP

© Ann Hall Every, 2001

This article is from Ann Hall Every, CCP who runs her own food and cookery web site called Cook With Aloha - to visit Ann's web site click here.