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My marinades have oil, acid and various spices. I like citrus, lemon/lime/orange, sometimes vinegar or red wine, soy sauce or worchestershire sauce, depends on the meat and what else I am having with it, food and beverage wise. Sometimes on chops or steaks will poke some holes in meat with fork and turn it a few times while in the marinade. If you do this it will cook faster, be attentive.
I made ribs one time and basted them with stubbs BBQ sauce thinned out with some lemon juice(meyer lemons actually, which are sort of sweeter) and it turned out pretty good, usually I just mark the ribs and finish wrapped up. Used up my aluminum foil on the fish that time, so I basted the ribs to keep them from drying out
I do a lot of dry rub too, that is more standard for me.
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