Stop Overestimating Your Marinades
Whatever your local grill enthusiast brother says, marinade mixology is not rocket science. At a minimum, all you need is a little salt , perhaps a little fat, and a little acid to enhance the base flavor and soften the effect. Sweet, spicy and / or funky elements are optional but never unwanted.
Sure, it’s fun to play Mad Scientist with a dash of this and a little more of that, but super-complex marinades don’t appear in the finished product like the spice grating does. A good marinade gets the most of its flavor and tenderness from a minimum of ingredients, so choosing the right one is critical.
The exact flavor is up to you, but a good strategy is to combine one or two powerful condiments (fish sauce, soy sauce, citrus juice, miso or chili paste, onions, anything that contains MSG) with a multi-tasking softener (buttermilk, yogurt, mayonnaise , beer, soda) and a few pinches of salt. That’s all. Here are some very simple – and very effective – ideas to get you started:
- Buttermilk and pickled juice: whatever you soak in it, it will turn out juicy, tender and wonderfully salty. It works with any pickles, so pick your favorite.
- Sriracha and mayonnaise: a little spicy, a little funky, a little sweet. Do not be intimidated by mayonnaise: it makes the meat incredibly tender and leaves a beautiful, almost fried crust on the vegetables.
- Maple Syrup and Frank’s Red Hot: Grilled chicken wings are desperately underestimated, and this marinade gives them the unmistakable Buffalo wing vibe.
- Plain yogurt, turmeric and garam masala: I implore you to put this on the lamb chops and then invite me over to your place. Thanks!
- Sesame oil, umeboshi vinegar and black pepper: incredible for fried asparagus – trust me.
- Sweet Chili Sauce, Fish Sauce, and Lime Juice: Hot, sweet, tasty and salty, salty enough to work on everything from pressed tofu to short beef ribs.
- Sprite, soy sauce and lots of garlic: This is a stripped-down version of the classic Filipino grilled pork skewer marinade. That’s all you want and more.
- Dr. Pepper, Ketchup and Worcestershire: Cheesy? Certainly. Delicious? Absolutely.
- Cheap beer, adobo spices, lime juice and butter: beer is the best booze for marinades; you cannot change my mind. Try this on chopped chak steak and fatty onion slices meant for a very hot grill.
- Cheap beer, Dijon mustard, garlic and thyme: almost gourmet, but not quite. This one is great for chicken legs or thick bone-in pork chops.
- Miso, soy sauce, garlic and pickled ginger: a variation on the classic miso, mirin, soy marinade that’s very good for eggplant.
You can’t go wrong with any of these, but always try the marinade before tossing meat, tofu, or vegetables; probably needs more salt. I also recommend pouring the excess into a saucepan and carefully reducing the amount for a light dipping or polishing sauce, but you probably already know how. Happy grilling season friends!