Rubs & Marinades

  • davidwhittaker 17 years ago
    I just got a great new grilling cookbook. It has some great recipes for rubs and marinades. I am going to get them typed up and added this week for all to enjoy!

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  • softgrey 17 years ago said:
    i like to marinate fish because it only takes 30 minutes or so...
    with other things don't you have to prepare well in advance...?
    like overnight?...

    how long should one marinate chicken for example?
    is it different with or without the bone?...
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  • dancegypsy67 17 years ago said:
    I seem to have a lot of suggestions lately...

    My answer is, it depends. I've seen recipes for marinated, boneless chicken thighs for as little as 30 minutes. Brining chicken takes 12-24 hours. The more surface area exposed to the marinade, the quicker the meat will absorb the it. Smaller pieces will also cut down on time.

    I know that acids like lemon and lime juice will cook fish while marinating, which is one reason the recommended time is short. I suspect the same will happen with all proteins - pretty sure it's happened when I've marinated chicken for a long period of time.
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  • softgrey 17 years ago said:
    all the chicken marinades i come across seem to call for marinating for no less than 2 hours and no more than 8 hours...on average...

    this means i have to defrost the meat and THEN start marinating, right?...

    i an totally craving grilled steak this season for some reason...
    and i want to start playing around with rubs which is a new concept for me as well...

    not sure what the best cut of steak are for grilling...
    is it good to marinate steak or is it good to just do a rub?...
    do you leave a rub on in the fridge for awhile the way you do with a marinade?...
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  • davidwhittaker 17 years ago said:
    It depends. If you have a cheaper cut of meat I would recommend a marinade. If you have a better cut of meat a simple rub, compound butter, or even just some S&P will do.

    I would love a good rib eye with the steak rub that I posted right now! Yum, I am salivating.
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  • davidwhittaker 17 years ago said:
    oh, and about marinating chicken. If you are using good quality chicken, less is definitely more. Be careful not to marinade too long, otherwise all you'll taste is the chicken. I would say no more than a couple hours.
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  • dancegypsy67 17 years ago said:
    Oh great. Now I have to get off line to get down to my little grocery store to buy a rib eye. Not even enough time to look at your rub recipe, David! I'll have to catch it the next time ;)
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  • softgrey 17 years ago said:
    good tips-thanks...
    i agree...if the meat is good quality you don;'t need all the fancy stuff...

    looking for a good something for shrimp right now..
    maybe just oil and minced garlic?
    then sprinkled with chopped parsley?...

    i don't want anyting that will overpower the shrimp and so many marinades seem to do that with fish...esp since it has such delicate flavour to begin with...
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  • davidwhittaker 16 years ago said:
    Softgrey - check out my recipe for Grilled Garlic & Rosemary. They are one of my faves!
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