Barbecue is a versatile cooking method that is both tasty, simple and healthy.
It is used for different types of meat, poultry, fish, vegetables and the result is always happy.
Before cooking, any product requires marinating.
How and in what is better to do?
Barbecue Marinade - General Cooking Principles
Spices are the basis of any marinades. They give the dish a taste and aroma. You can use ready-made mixtures for a specific product, for example, for fish or chicken. Or collect fragrant ingredients yourself, which is much more interesting.
What can be used for marinade:
• ready-made sauces (ketchup, mayonnaise, soy);
• different types of vinegar;
• citrus;
• vegetables;
• roots and greens;
• alcoholic beverages.
The number, type and method of laying the ingredients is determined by the recipe. Usually in the marinade just soak the main product. Sometimes they add chopped onions and tomatoes.
Universal marinade for barbecue
Option simple marinade for barbecue, which is equally well suited for all types of meat, poultry, mushrooms and vegetables. A real magic wand for those who prepare several products at once.
Ingredients
• 1 onion;
• 50 mo vegetable oils;
• 30 ml of soy sauce;
• 30 ml balsamic vinegar;
• 0.5 tsp. salts;
• 1 tsp. Sahara;
• 0.3 tsp. black pepper and other seasonings.
Cooking
1. Clean the onion, cut into slices and put in a blender. Turn into a puree.
2. Add salt, sugar and pepper. You can throw any seasoning or ready-made mixture of spices for a particular product, for example, for fish or chicken.
3. Immediately pour in soy sauce, add vegetable oil, it can be any. Vegetables and fish are best cooked with olive oil.
4. Pour in balsamic vinegar or any other 6%. 5. Beat marinade until smooth.
6. Take a kilogram of the main product, cut into pieces.
7. Pour the marinade and mix well with your hands. Meat products leave to marinate under a slight yoke up to 12 hours. 2-3 hours is enough for fish. The same amount of vegetables and mushrooms.
Marinade for barbecue wings with ketchup
Option of bright and rich marinade for barbecue wings. The bird turns rosy, juicy, while soaking enough for three hours. Ketchup can take any tomato, the sharpness of the role does not play.
Ingredients
• 1 kg of wings;
• 2 spoons of ketchup;
• 2 onions;
• 3 tablespoons soy sauce;
• pepper;
• 2 cloves of garlic.
Cooking
1. Cut the onion in any pieces, throw in a large bowl.
2. Add pepper, a small pinch of salt and rub with a pestle. The pieces will be soft and moist.
3. Add ketchup, chopped garlic (optional, you can not put), pour in soy sauce.
4. Mix everything thoroughly.
5. Wash wings, remove remnants of feathers and pads, dry napkins. No need to cut.
6. Throw the chicken in the marinade and carefully rub each wing on all sides. Then try to put the pieces tightly in a bowl.
7. Cover with a flat plate, put a small bend about a kilogram.
8. After an hour you can stir, and after a couple of hours to send the wings on a barbecue.
Marinade for chicken barbecue with ketchup and apple juice
A variant of the amazing marinade chicken barbecue, which is natural apple juice. It is advisable not to use the reconstituted drink from the packets, it will turn out not at all such a fill.
Ingredients
• 300 ml of apple juice;
• 150 ml of ketchup any;
• 4 spoons of brown sugar;
• 2 tsp. mustard;
• 4 tablespoons of apple or balsamic vinegar;
• 70 ml brandy;
• salt, can pepper, seasonings chicken.
Cooking
1. Put the ketchup in the pan and add brown sugar, throw a spoonful of salt, seasonings for chicken and mix well. 2. Pour apple juice and brandy. Alcohol can be excluded.
3. Add balsamic vinegar and put the marinade on the fire. Warm up to boil, then turn off. Cooling down.
4. Immerse the chicken, rub on all sides. Above, you can put a small oppression. Marinas about four hours.
Spicy marinade barbecue pork with horseradish
Variant of marinated barbecue for pork based on sour cream with horseradish. Meat will turn out unusually juicy, juicy and fragrant. Horseradish can be grated fresh or canned. Calculation for 2 kg of meat.
Ingredients
• 0.4 kg sour cream;
• 1 scoop of grated horseradish;
• 2 tsp. mustard;
• 5 sprigs of parsley;
• red pepper, salt.
Cooking
1. Immediately cut the pork with the desired pieces, add half a kilo of shredded onion to the meat.
2. For the marinade, throw grated horseradish and mustard into the sour cream and sprinkle some red pepper. Everything is well rubbed.
3. Add salt to taste. On average, 2 kg of meat will take about 2 tsp.
4. Chop the parsley and also throw in sour cream sauce.
5. After dissolving the salt and combining the flavors, pour the marinade into the meat with onions.
6. Stir, cover and poison for several hours. In the refrigerator you can keep this meat a day.
Barbecue wine marinade
Another option is a universal marinade barbecue for chicken, meat, fish. You need a natural wine. For poultry and fish it is better to use white drink, for meat you can take red wine.
Ingredients
• 300 ml of wine;
• 3 cloves of garlic;
• 1 spoon of vinegar;
• 1 laurel leaf;
• pepper, salt;
• 2 spoons of butter;
• 2 pcs. bulb onions;
• 300 ml of water.
Cooking
1. Pour water into the saucepan and set on fire.
2. Add salt and pepper, pour in vinegar and vegetable oil. Salt the marinade should be good, as the wine and the main product unsalted.
3. Boil a couple of minutes. Cooling down.
4. We clean the prescription onion, cut into rings, omit in marinade. 5. Garlic cut in small pieces and also throw in the pot.
6. It remains only to pour in the wine, mix thoroughly and immerse the main product.
7. Meat in such a marinade can be kept up to 4 hours in the condition of the refrigerator, but it is marinated much earlier. For poultry and fish, 2-6 hours is enough.
Marinade for barbecue wings in mayonnaise
The option of an inexpensive and affordable marinade for barbecue wings, which is cooked in regular mayonnaise. You will need a small pack of 200 ml, as well as some fragrant additives.
Ingredients
• 200 ml of mayonnaise;
• 1.5 kg wings;
• 1 spoon of tomato paste;
• 3-4 cloves of garlic;
• 1 tsp. seasonings for chicken;
• 1 tsp. salts;
• a little dill.
Cooking
1. Put the whole mayonnaise in a large bowl for pickling, salt it.
2. We throw seasoning for chicken. Or independently mix coriander, several types of pepper, sweet paprika.
3. Chop the garlic, put in a bowl. Optionally, add chopped onion.
4. We throw chopped dill and tomato paste. All carefully stir with a spoon, you can grind, so that the aroma of garlic and greens quickly transferred to the sauce.
5. We wash and prepare the wings. Dip in marinade.
6. Stir and let lie for several hours. But we do not disregard, periodically we mix.
7. Then we take out the wings, shake off the marinade and send the chicken to the barbecue.
Korean marinade for barbecue chicken with ginger
Option spicy marinade for chicken barbecue, which makes the bird simply extraordinary. Suitable for soaking whole carcasses, thighs, legs and wings.
Ingredients
• 4 spoons of sugar;
• 1 cup soy sauce;
• 1 clove of garlic;
• 1 cup of water;
• 1 onion or 1 spoon of onion powder;
• 1 tsp. grated ginger;
• 0.5 lemon;
• 1 chilli pod.
Cooking
1. Grind the hot pepper pod, pour a cup of water and put it on the stove. Add grated ginger and sugar, bring to a boil and turn off. Insist to cool. 2. Add soy sauce, squeeze the juice from half a lemon, remove the zest and add to the marinade.
3. Pour onion powder. Or crumble the whole head, and add to the total mass. You can chop the onion with a blender to a puree, it will turn out even better.
4. Add the crushed garlic clove.
5. It remains to immerse the chicken in the marinade and let it soak for a few hours. It is advisable to put a press. You can periodically turn the pieces so that they are soaked with marinade evenly.
Marinade for barbecue pork “Torero” with lemons and tomatoes
A variant of lemon barbecue marinade for pork, which gives the meat an extraordinary taste. A special aroma will give dried tarragon.
Ingredients
• 2 lemons;
• 1 glass of water;
• 1 tsp. tarragon;
• salt pepper;
• 1 kg of pork;
• 5 bulbs;
• 2-3 tomatoes.
Cooking
1. We take boiled, but cold water, add a little salt, tarragon and any pepper to it, while letting it stand.
2. We wash the lemons, take them in our hands and roll them with effort over the table top. Then cut once over a bowl of cooked water. Pour juice and residues out.
3. Cut the meat into regular pieces, you can slightly beat off. Onion cut into small rings and also tomatoes.
4. Fill the products with lemon marinade and leave for five hours.
Citrus marinade for barbecue wings
For the preparation of such a marinade barbecue will need oranges. If there is already prepared juice, then you can take it.
Ingredients
• 2 oranges;
• 1 spoon of sugar;
• 50 ml of soy sauce;
• 2 cloves of garlic;
• 1 spoon of ketchup;
• 1 spoon of sweet paprika;
• 1/3 tsp. hot pepper.
Cooking
1. We take washed oranges and in any way we prepare juice from them with pulp. You can simply press manually. The bones are discarded.
2. Add sugar and soy sauce.
3. We throw a spoonful of ketchup and whisk it all together with a whisk or a regular fork.
4. Cut the garlic into small pieces, throw in the marinade. 5. It remains to add sweet paprika, hot pepper. If soy sauce is not salty enough, then pour a little salt.
6. Lay the wings in the marinade and mix well. We have a compact, leave for three hours.
Marinade for barbecue - tips and tricks
• In order for the greens to quickly give off the marinade flavor, after cutting the leaves should be rubbed with salt until juice appears. This can also be done with onions, it is simply ground with hands, after having been sprinkled with salt. Garlic grind better in a mortar. And, as the famous chefs advise, you only need to grind the cloves with a knife.
• In the marinade it is very important to dissolve all the ingredients, to let the flavors connect. You need to thoroughly stir the mixture, you can use a mixer, blender, whisk. Before pouring the main product, it is recommended to let the marinade stand for half an hour.
• Pour warm meat or cold marinade? In fact, there is no clear rule. To keep the product longer, the ingredients are cooled. If you need to reduce the time of marinating, you can pour the meat with a warm marinade, the temperature of which is equal to the body temperature.
• No marinade can cope with meat, it will not make it juicy and soft if the piece is prepared incorrectly. All restraining films must be removed from the product and must be cut across the fibers.
