BBQ and Marinade

Marination is a process that infuses meat with ingredients that add another dimension of flavor.  It also tenderizes meat, improves texture and/or juiciness.

Three components of a good marinade: acidic liquid, oil, and seasonings.  Acid is used to break down the meat, oil is used to keep the meat from drying out, and spices are used to additional flavor to the meat.

Example:  apple juice, olive oil, seasoning salt and pepper (or your rub)

Always use non-reactive containers (ceramic, glass, stoneware, food-grade plastic, wood, porcelain) when marinading meat. Never use aluminum pans, the acid in the marinade can react with aluminum.

Do not reuse the marinade again once you have let your meat sit in it.  Always keep the meat you are marinading or have marinated on ice or in the refrigerator until you're ready to apply the rub and put it on the smoker.

Use 1/2-cup of marinade per pound on the meat

Marinade at least 1 or more hours, refrigerated

There are a variety of marinades to use, you just have to research and try the one you like.

WHAT IS BARBECUE?

Barbecue is a long, slow, indirect, low-heat method of cooking that uses smoldering logs, wood chunks, or charcoal to smoke-cook food. Cooking meat until it's tender and juicy.

Temperature around 225

use wood to add another layer of flavor

Meats are often rubbed with seasonings and/or marinated before cooking

BBQ - Steaks

When grilling steaks, ensure the meat is at room temperature before you put it on the grill. If you grill a cold steak it won't cook evenly and you could end up burning the outside and having no-heat in the center of your meat.

When grilling steaks you should, only turn the steak once. Over turning meat will lead to meat that is tough and chewy

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