| Barbecue is as American as apple pie. It's aroma | | | | will toughen the meat. When marinating poultry, poke |
| evokes memories of baseball games, swimming and | | | | holes in the meat with a fork, or use a needle |
| family vacations. Mouths water when the grill is fired | | | | injector. Removing the skin allows the marinade to |
| up. Preparing meat for the barbecue is just as | | | | fully penetrate the meat. (Leaving the skin on |
| important as the cooking itself. Marinating infuses | | | | compromises the flavor.) Poultry can be refrigerated |
| flavor into the meat, ensuring a delicious family meal | | | | in a covered container for up to 2 days in a marinade. |
| that will not be easily forgotten. | | | | (Meat should always be covered in the refrigerator.) |
| Marinating is the process of steeping meat in a | | | | The time for marinating depends on the size of the |
| mixture of an acid (i.e. vinegar, lemon juice, or wine) | | | | pieces as well as the kind of meat. Chicken breast |
| and spices (i.e. salt, pepper, and herbs.) The acid | | | | takes longer than steak because it is firmer. To |
| tenderizes the meat causing it to hold more liquid, | | | | reduce the amount of time needed for marinating cut |
| making it juicier and more flavorful. Care must be | | | | the meat into smaller pieces. You can also pound |
| taken when making the marinade, as too much acid | | | | chicken flat to cut time. |