| After selecting the best ingredients you can get your | | | | could be bacteria left on the marinade that can cause |
| hands on, marinating your meat, seafood or poultry is | | | | severe sickness. In addition, reusing marinades may |
| the next important step anyone could take to | | | | also cause undesirable tastes and flavors. If you wish |
| guarantee a sumptuous barbecue dish. Marinades are | | | | to use your marinade for basting while grilling, set |
| seasoned liquids made from a variety of ingredients | | | | aside a portion of the marinade before putting in the |
| used to add flavor and tenderize meat, seafood or | | | | raw meat, seafood or poultry on the barbecue grill. |
| poultry by soaking them into it prior cooking. It's | | | | But after that, throw away any left-over marinade. |
| typically made of herbs, spices, sweeteners, which all | | | | BBQ Tips from InsaneChicken for an Enjoyable Feast |
| contribute to the flavor, acids that help break down | | | | A genuine American favorite, the roots of barbecuing |
| the meat, and oils to keep the meat from drying out | | | | can be traced to the southern part of the country. |
| while grilling. | | | | Throughout the years, Americans have continued to |
| Using Marinades the Right Way | | | | take pleasure in barbecuing while enjoying the |
| Using marinades properly is the key for great-tasting | | | | outdoors. But in the midst of it all certain barbecuing |
| barbecues. Having said that, here are a few | | | | tips can help make it a more memorable and |
| marinating tips to remember. | | | | delectable experience for everyone. Aside from their |
| Acids and other tenderizers, though important in the | | | | mouth-watering array of bbq sauce products, |
| marinating process may cause the meat to become | | | | InsanceChicken offers food safety barbecuing tips |
| overly soft. As such, don't leave your meat soaked | | | | from the grill to the table. |
| for too long in marinades especially if it uses a lot of | | | | * Before cooking, be sure that meat to be |
| acids. A good timeframe is anywhere between 30 | | | | barbecued is completely defrosted to facilitate even |
| minutes to overnight, depending on the desired | | | | cooking. Be sure to cook food thoroughly to avoid |
| effect. Chicken, compared to pork or beef does not | | | | bacterial contamination. As much as possible use a |
| require lengthy soaking as it easily absorbs flavors. | | | | meat thermometer to ensure that food is cooked at |
| Refrigerate marinated meats, seafood or poultry and | | | | the appropriate temperature. * Take off any visible |
| leftover marinades until you're ready to barbecue as | | | | fat in order to avoid burning and also prevent |
| a marinade, no matter how great it may be, has a | | | | flare-ups due to oils. Avoid serving cooked food in |
| short shelf life. If the meat, seafood or poultry is not | | | | the same container where the raw meats were |
| entirely soaked, be sure to turn them several times | | | | placed in order to avoid contamination. * Planning an |
| to ensure that all sides are properly coated or | | | | outdoor bbq party? Prevent bugs from landing on |
| covered with the marinade. | | | | your bbq sauce and biting guests by lighting up some |
| Do not use aluminum pans for marinating or for | | | | citrus candles. You can even buy some bamboo |
| storing leftover marinades. The acids on the marinade | | | | outdoor torches and light them using citronella oil to |
| may react with the aluminum. Good examples of | | | | keep 'unwanted bugs' at bay. |
| non-reactive containers include glass, ceramics, plastic | | | | Lastly, do not forget that a barbecue party is |
| ware and even re-sealable plastic bags. | | | | supposed to be casual and fun! So what if some bbq |
| Lastly, and most importantly - NEVER REUSE YOUR | | | | sauce landed on the tablecloth? |
| MARINADE. Whatever it is that you marinated, there | | | | |