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Marinate Meat
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Step 4:
Cook it
Marinating a piece of meat can complement any method of cooking, whether you're grilling, frying or roasting (okay, it probably won't help if you're boiling the meat). Cook the meat just as you would without the marinade, but keep in mind that because the marinade has tenderized the meat, its cooking time may be reduced by a quarter or a third. The only way to know is to slice in a bit and see if it's properly done.
A note on sweet stuff
If your prime ingredient is something sweet, like sugar, honey or molasses, you may need to take a different marinating tactic. For example, in Texas-style barbecue, the only thing you do to the meat before cooking is rub in some herbs, spices and salt. This is called a "dry rub." The sweet sauce is applied late in the process, just minutes before you take the meat off the fire. Apply it at the beginning, and all it will do is burn. A barbecue sauce is generally just that: a sauce. It's not a marinade. And in many cases, the sauce isn't added till the meat is on your bun!
Marinades evolve. Each time you make one, you add a little more of one ingredient, a little less of another. Don't be afraid to try new things. If one marinade comes out particularly well, write down the ingredients and the basic measurements.
Whatever happens, remember that you don't need someone else's secret recipe to make a first-rate marinade. With a little imagination and a basic understanding of ingredients and flavors, you can make a marinade that will be cherished by friends and family for years to come. -end-
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