Marinades are meant to tenderize, change the taste, or subdue a strong or gamey flavor. All contain ingredients that soak up the prevalent flavor, such as: milk, buttermilk, vinegar, beer, and salt. The ingredients are mainly acid based. Although there are different schools of thought as to the effectiveness of a marinade as a tenderizer. The idea is: the acids in the mixture break down and soften the gristle in the meat. One study I read suggests the maximum effect of a marinade is achieved in about eight hours; because that's the time it takes for the marinade to penetrate the meat as far as it's going to (about one inch), no matter how long the meat soaks in it. All that happened in the experiment, when the meat was left in the marinade for an extended length of time, was the surface area of the meat turned to mush. Below the natural penetration level, there was no change in taste or texture.
3 CUPS OF WATER, 1 1/2 Cups OF WORCESTERSHIRE, 1 CUP WINE VINEGAR,
2 BAY LEAVES, 3 CLOVES OF GARLIC, 2 SMALL ONIONS FINELY CHOPPED and
1 1/2 TBS.. CELERY SALT.
Mix & bring to a boil. Lower the heat and let simmer for about 15 minutes.
After the marinade cools, cover your meat for at least 4 hours or overnight.
Use a plastic or glass container, not a metal pan.
Basting sauces or "mop sauces" (because they are applied with a small mop) ADD to the meat's flavor. They also protect the meat from drying out while cooking. The basting sauce will never contain sugar or tomatoes. (Sugar and the sugars in tomatoes will caramelize, then turn black and form a hard crust.) Although you may occasionally marinate your meat, you should ALWAYS baste it. The basting sauce should be warm to hot when applied so it won't retard the cooking by lowering the food's temperature. The basting sauce will penetrate and flavor most during the early stages of barbecuing when the temperature is hottest. Later, basting protects, seals and prevents a hard and sometimes bitter crust from forming.
1 CUP OIL, 1 CUP WARM WATER, 1 TEASPOON GARLIC POWDER, 1 TABLESPOON CRUMBLED OREGANO, 1 TABLESPOON CHOPPED FRESH PARSLEY, 1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 4 TABLESPOONS LEMON JUICE.
Warm the oil, then add the rest of the ingredients. Mix thoroughly. Apply generously to both sides of your meat before placing on the grill and during cooking. Tip: A handy way to apply basting sauce is to use a plastic spray bottle.
These are the sauces most people think of and are familiar with. The grocery shelves are full of many brands. All calling themselves barbecue sauce. They are in fact for the most part "finishing sauces". A finishing sauce is meant to add the final grace to your barbecue. A finishing sauce is never applied to uncooked meat. All contain tomatoes and sugars that will caramelize and burn if you try to use them as a basting sauce. A-1 sauceŽ is a finishing sauce. In Texas, the finishing sauce is served warm and on the side. Check out the link to nbsmoker.com for the "Oklahoma Joe's award winning sauces, marinades and rubs.