Chef Basics Marinades & Rubs

8/10/2019 Chef Basics Marinades & Rubs

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Marinades and Rubs

Too many cooks, especially folks who dutifully take care of preparing family meals,overlook marinades and rubs.I personally lovethe wonderful results I obtainmerely bypaying a bit of attention to my meat or seafood prior to starting to actually cook it. This is a

great time to season and impart various flavors to meat and seafood.

Take a look at the recipes below, and try a few of them. Im !uite sure you will immediatelybecome a fan of marinades and rubs, "ust I am. Ill start with marinades . . .

# marinade is a seasoned mi$ture that adds flavor and in some cases tenderi%es.Marinades are commonly used with thin cuts, such as steaks. # flavoring marinade is usedwith tender beef cuts for a short time, about &' minutes to ( hours.

# tenderi%ing marinade is used with less tender beef cuts, usually the chuck, round, flankand skirt.Tenderi%ing marinades contain a food acid or a tenderi%ing en%yme. #cidicingredients include lemon or lime "uice, vinegar, Italian dressing, salsa, yogurt and wine.

Tenderi%ing en%ymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

)ess tender steaks should be marinated at least * hours, but no more than (+ hours.)onger than (+ hours will result in a mushy te$ture. Tenderi%ing marinades penetrate about inch into the meat.

#lways marinate in a food-safe plastic bag or nonreactive glass or stainless steelcontainer. Turn steaks or stir beef strips occasionally to allow even e$posure to themarinade. #llow to cup of marinade for each & to ( pounds of beef.#lways marinatein the refrigerator, never at room temperature.

If a marinade will be used later for basting, or served as a sauce, reserve a portion of it

before adding the raw beef. Marinade that has been in contact with uncooked meat mustbe brought to a full rolling boil before it can be used as a sauce./ever save and reuse amarinade.

)et me recommend this book by 0heryl 1 2ill 3amison, 4The 2ig 2ook of 5utdoor0ooking 1 6ntertaining.4 It has many wonderful rub and marinade recipes. I havemet this couple and they are very knowledgeable about charcoal and gas grilling. Ipersonally have this book and have made many delicious recipes from it7

2eef Marinades

2risket Marinade8I love this marinade. It gives the brisket a smoky flavor.9

& can beef consomm:

& small bottle soy sauce

cup lemon "uice

( cloves garlic 8finely chopped9


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& tablespoon li!uid smoke

' lb. 2risket

0ombine ingredients and pour over brisket. Marinate overnight in the refrigerator. I use myrotisserie to cook the brisket or you can bake +' minutes per pound at ;; cup soy sauce

& bunch cilantro leaves chopped

cup lemon "uice

& tablespoon ?orcestershire sauce

( cups water

; to + sprigs fresh thyme, leaves chopped

& 8'-pound9 beef tenderloin, silver connective tissue removed 8or steaks9

5il to brush grill

@reheat grill or oven to ;'< degrees A.

@repare marinade in a large dish and pour over the tenderloin or steaks. Refrigerate forappro$imately B to &( hours turning meat over several times. Crill or cook to &+< D &+' A.)et rest &' minutes.

Marinated Crilled Alank Eteak

& 8& &>(-( pound9 Alank Eteak

& Tbsp. brown sugar

& Tbsp. smoked paprika& Tbsp. chipotle chile powder

& tsp. garlic powder

& tsp. fresh ground black pepper

& tsp. kosher salt

Mi$ together sugar, spices and salt. Rub on both sides of flank steak and allow to sit for &-(


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hours in refrigerator. Crill over high heat, until slightly charred outside, still rare inside. Elicethinly on the diagonal.

2ourbon 1 2rown Eugar Marinated Alank Eteak

&>( cup soy sauce

&>; cup bourbon or other whiskey

&>; cup firmly packed brown sugar, preferably dark

& Tbs. Fi"on mustard

& tsp. hot sauce, such as Tabasco

?hisk all ingredients in a small bowl until sugar has dissolved. 0ombine the marinade andmeat and refrigerate, turning occasionally. Marinade depending on the steaks thickness, atleast & hour and up to &( hours. @at the meat dry before grilling.

Marsala ?ine Marinade8# good marinade for meat and venison.9

& cup. Marsala ?ine

cup cup olive oil

Crated rind of & lemon

cup lemon "uice

( cloves garlic - crushed

( tsp. chopped fresh thyme or mar"oram

& tbsp. chopped parsley

( tbsp. chopped green onion

tsp. fresh ground pepper

Mi$ all ingredients in a bowl. @lace meat in a double plastic bag 8in case it leaks9, pourmarinade over meat, close bag, and place in a baking dish in the refrigerator for up to &(hours.

6ye-5f-Round Eteak Marinade

cup vegetable oil

cup bourbon

& 8&


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Ealt and @epper

Hsing a shallow glass dish, combine the oil, bourbon, and salad dressing mi$. @lace thebeef in the dish and coat with the marinade mi$ture. 0over and refrigerate overnight.Remove the meat from the marinade and blot it dry using a paper towel. Ealt the meat andcoat it heavily in black pepper. @lace meat in oven and roast until a meat thermometer

registers your desired doneness. 8I usually take it out at &+' A9. )et cool and slice thinly.

2alsamic 1 erb Marinade

&>( cup e$tra-virgin olive oil

; Tbs. balsamic vinegar

& &>( Tbs. roasted garlic puree 8or & Tbs. minced fresh garlic9

& Tbs. chopped fresh rosemary

& Tbs. choppped fresh sage or fresh oregano


Eoy, Cinger 1 Carlic Marinade

* Tbs. soy sauce

&>+ cup sugar

B large cloves garlic, finely chopped

&< scallions 8white part only9, finely minced 8about ( Tbs.9

+ tsp. sake or rice wine

+ tsp. finely chopped fresh ginger

+ tsp. #sian sesame oil


@ork Marinades

@ork Eatays Marinade

cup soy sauce

cup dark molasses

( tablespoons olive oil


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cup dry red wine

tsp. crushed red pepper flakes

& tsp. ground cumin

&( green onion tops, finely minced

( lbs. pork tenderloin cut into &-inch cubes

&( green onion, white bulb parts, cut into &-inch lengths

0ombine marinade ingredients in a non-reactive bowl or %ip top bag. #dd pork cubes andmarinate ( hours or overnight. Eoak bamboo skewers for at least ;< minutes in cold water.

#lternate ; cubes meat with ( strips of scallions on the skewers. Crill until pork is brownedand cooked through. Eerve with Jesty @each 0hutney.

Jesty @each 0hutney

( lbs. peaches, peeled, pitted, and chopped 8fro%en are fine9

& lb onions, chopped

K cups red wine vinegar

cup apple cider or "uice

&>; cup chopped, pitted dates

&>; cup raisins

& habanero pepper, seeded and minced 8use disposal gloves when doing this9

& tsp. salt

& tsp. powdered ginger

tsp powdered cloves

& tablespoon mustard seeds

Crated peel and "uice of & lemon

& cups packed dark brown sugar

In a large saucepan, combine peaches with remaining ingredients. 2ring to a boil over highheat, stirring occasionally. Reduce heat and simmer until peaches and onions are tender,stirring occasionally for about one hour. Etir more often as mi$ture begins to thicken toprevent scorching.

@ineapple 0hili Marinade

8Creat on @ork Ribs9

cup crushed pineapple


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cup pineapple "uice

cup fresh lime

( tablespoons light soy sauce

cup chopped cilantro

Ealt to taste

&>; cup white wine

&>; cup olive oil

( tablespoons chili powder

( tablespoons diced "alapeno peppers

cup chopped red onion

Marinate ribs overnight. Emoke ribs. @ut marinade in a saucepan, bring to a boil, thenlower heat and simmer ' minutes. Hse sauce for dipping

2arbecued @ork 0hop Marinade

cup soy sauce

( tablespoons honey

& tablespoon sherry

& clove garlic

0ombine marinade ingredients. @our over chops. )eave for & hour. Turn chops andmarinate another hour. Emoke in Etove Top Emoker

@ork 2utt Marinade

This meat is wonderful in tacos or tamales7

& package of ancho paste 8can use powder D ; tablespoons9

& tablespoon whole allspice, roasted

& cinnamon stick-Me$ican 8' inches long9, roasted

* tablespoons dried Me$ican oregano, roasted

& tablespoon cumin seeds, roasted

& teaspoon cloves, roasted

& teaspoon dried chile powder

( teaspoons salt


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& cup of fresh orange "uice

& cup apple cider vinegar

Roast spices in oven until fragrant. ?hen cooled, grind in a coffee grinder 8used only forspices9. 0ombine all the ingredients in a blender and blend until mi$ture is smoothlypureed. 80an free%e, it is actually better after fro%en because the flavors have blendedbetter9.

#dd the mi$ture to the pork 8appro$imately + lb. pork butt9 and let marinade for at least (hours, or even better overnight. Hse a deep pot that you can use in the oven. 0over thebottom of the pot with bananas leaves and add the marinated pork along with all its "uices.0over the pork with more banana leaves and cover with the lid of your pot.

@lace the meat in a preheated over at ++-pound9 pork tenderloins

cup honey

cup soy sauce

&>+ cup oyster sauce

( tablespoons brown sugar

& tablespoon plus & teaspoon minced fresh ginger

& tablespoon minced garlic

& tablespoon catsup

teaspoon onion powder

teaspoon ground red pepper

teaspoon ground cinnamon

Aresh parsley sprigs

@lace tenderloins in an &&$G$& baking dish. 0ombine honey and ne$t L ingredients,stirring well pour over tenderloins. 0over and marinate in refrigerator B hours, stirringoccasionally.

Remove tenderloins from marinade, reserving marinade. Crill tenderloins over medium-hotgrill turning often and basting with reserved marinade. 0ook to desired doneness. I usuallytake it off at l'< A. )et rest &< minutes

To serve, slice tenderloins thinly, and arrange on a serving platter. Carnish with freshparsley.


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0hinese @ork Tenderloin

MarinadeN

; tablespoons hoisin sauce

( tablespoons oyster sauce

& tablespoon black-bean garlic paste

& tablespoon ground black pepper

; tablespoons rice wine or dry sherry

( teaspoons sambal oelek

@orkN

( &>+ pounds e$tra-lean boneless pork tenderloin

)ettuce leaves for garnish

MarinadeN In a little bowl, mi$ all marinade ingredients.

@orkN Rub pork well with mi$ture, place in resealable plastic bag and refrigerate + to *hours, or overnight. 2ring pork to room temperature while you are preparing the grillN 5il agrill and heat to medium-hot. Frain pork, reserving marinade for basting, and place pork ongrill. Crill, turning occasionally and basting once or twice, about ;< minutes, or until internaltemperature is &'< degrees.

To serve, slice tenderloin crosswise on a slight diagonal and arrange slices on lettuce-linedplatter.

Margarita @ork 0hops

+ boneless pork loin chops, cut &-inch thick

&>; cup prepared orange marmalade

& "alapeno pepper, seeded and chopped

( tablespoons lime "uice

( tablespoons te!uila

& teaspoon freshly ground ginger

& tablespoons chopped cilantro

)ime wedges

Trim the fat from the pork chops. @repare the marinade by combining the orangemarmalade, "alapeno, lime "uice, te!uila and ginger in a mi$ing bowl. Crill the chops on apreheated grill for &(-&' minutes, brushing with the gla%e during the final ' minutes. Eerve


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garnished with cilantro and lime wedges.

#pple>0hipotle @ork Tenderloin Marinade

cup apple "uice

* tablespoons soy sauce

cup honey

tablespoon minced garlic

& tablespoon minced ginger

tablespoon dry mustard

&>B teaspoon ?orcestershire sauce

cup dark rum

( pounds whole pork tenderloin

EauceN

Reserved marinade

cup #pple "elly

& canned chipotle chile minced 8very fine9

& teaspoon sauce from chipotle can

teaspoon dried thyme

@inch grated nutmeg

& tablespoons lime "uice

Mi$ together the marinade ingredients and marinate the pork for at least * hours orovernight.

Remove the pork from the marinade and reserve. @lace the marinade in a saucepan, addthe apple "elly, chile, chile "uice and thyme and bring to a boil. Turn the heat down so thatthe sauce continues cooking at a brisk simmer, and cook it until it is reduced slightly.Epoon out about ; tablespoons of the sauce and reserve it. 0ontinue to reduce the sauce

until it measures "ust over & cup, and remove it from the heat. @reheat oven to ;'< A.

2roil the marinated tenderloin over a wood fire or gas grill and then place in the oven until itis cooked through. #bout &+' A. 3ust before removing, brush the pork with the reserved ;tablespoons sauce. ?hile the pork is cooking, simmer the sauce until it is heated through,and add the nutmeg and lime "uice. ?hen the pork is done, allow it to rest for about '-&or rice.


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@oultry Marinades

Te!uila )ime 0hicken Marinade

cup gold te!uila

& cup freshly s!uee%ed lime "uice 8' to * limes9

cup freshly s!uee%ed orange "uice 8( oranges9

& tablespoon chili powder

& tablespoon minced fresh "alapeno pepper 8& pepper seeded9

& tablespoon minced fresh garlic 8; cloves9

( teaspoons kosher salt

& teaspoon freshly ground black pepper

; whole 8* split9 boneless chicken breasts, skin on

Mi$ all ingredients in a large bowl. #dd the chicken breasts. Refrigerate overnight. eat agrill and brush the rack with oil to prevent the chicken from sticking. Remove the chickenbreasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side downfor about ' minutes, until nicely browned. Turn the chicken and cook for another &( tsp. ground nutmeg

&>( tsp. ground allspice 8or &>+ tsp. each ground cloves and ground cinnamon9

0ombine all ingredients in a small bowl, #pply rub "ust before grilling, or for more flavor, rubthe mi$ into the meat and refrigerate for several hours before grilling. ou can store dryspice rubs in the pantry for ( to ; weeks. Etore rubs with fresh ingredients in therefrigerator for up to ( days.

Etar #nise 1 Rosemary Rub

& Tbs. chopped fresh rosemary

( tsp. kosher salt

( tsp. olive oil

& tsp. ground star anise or &>( tsp. five-spice powder

& tsp. freshly ground black pepper

0ombine all ingredients in a small bowl, #pply rub "ust before grilling, or for more flavor, rubthe mi$ into the meat and refrigerate for several hours before grilling. ou can store dry

spice rubs in the pantry for ( to ; weeks. Etore rubs with fresh ingredients in therefrigerator for up to ( days.

Mustard Rub

& cup Fi"on-style mustard

cup minced parsley

cup dried orange or lemon peel


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cup dried rosemary leaves, crushed

&>B cup cracked black pepper

Fevils Rub

K cup minced garlic

cup packed brown sugar

cup white vinegar

cup red pepper flakes

cup tomato paste

; tablespoons hot pepper sauce

; tablespoons coarse salt

0ountry Rub

& cup crushed real bacon bits

& cup minced parsley

& cup tomato paste

cup cracked black pepper

cup paprika

0hinese Aive-Epice Rub8@ork )oin, Fuck 2reast, 6ggplant9

( tablespoon ground coriander

( tablespoon hot chili powder

( tablespoon dark brown sugar

& tablespoon five-spice powder

& tablespoon ground fennel seeds

& tablespoon kosher salt

& tsp. dried red chile flakes

Eimple Eteak Rub

8Etrip Eteaks, Alank Eteak, )eg of )amb, @ork 0hops9

( tablespoons ground cumin


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& tablespoon dried oregano

& tablespoon coarsely ground black peppercorns

& tablespoon light brown sugar

& tsp. ground cinnamon

& tsp. sweet paprika

& tsp. kosher salt

Memphis Epice Rub

82aby 2ack Ribs, @ork 2utt, 0hicken Thighs9

( tablespoons hot chili powder

( tablespoons ground cumin

& tablespoon ground coriander


tablespoon paprika

tablespoon dark brown sugar

tsp. freshly ground black pepper

tsp. cayenne

2est 6ver 2arbecued Ribs( sides @ork spareribs

Emoking chips

RubN

& tablespoon ground cumin

& tablespoon mild chili powder

& tablespoon brown sugar


& tablespoon coarse ground black pepper

tsp. cayenne pepper

( tsp. dried leaf oregano

& tsp garlic powder


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& tsp onion powder

& tsp celery seed

EauceN

cup unsalted butter

& medium onion, diced

' cloves garlic, finely minced

cup chili powder

( tsp. dried leaf oregano

( tsp. ground cumin

& tablespoon dry mustard

( tsp. crushed red pepper 8or to taste9

( tsp. ground black pepper

; bay leaves

( cups ketchup

& cup dark beer 8german beer9

&>; cup lime "uice

&>; cup dark molasses

( tablespoons ?orcestershire sauce

( tablespoons soy sauce.

0ombine rub ingredients in a small bowl. 2rush meat with olive oil and apply rubgenerously on both sides of ribs. #llow to marinate at least one hour at room temperature8best if refrigerated and left overnight9.

@repare the sauce 8best made the day before for more flavor9 by cooking the onion andgarlic in the butter until tender. #dd the remaining sauce ingredients and simmer over lowheat, uncovered while the ribs cook. ?rap ribs tightly in foil and bake at ;G' for about an

hour until tender. @our off drippings from foil packets. Fegrease the drippings, and cook ina small saucepan until syrupy. Etir into sauce.

@reheat a gas grill to medium heat. #rrange smoking chips in a foil packet or smoker bo$on the grill, and place the ribs over direct heat initially to sear. Eear on each side, thenbaste with sauce turning once. 0ook to brown and gla%e the ribs. Eerve with additionalsauce.


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Chef Basics Marinades & Rubs

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