Is Your Marinade Doing Your Meat More Harm Than Good?

marinade meat harm marinades flavor
Gulf

Is Your Marinade Doing Your Meat More Harm Than Good?

It’s grilling season, and while we love the smoky, charred notes that this cooking method imparts, a killer marinade can help to amp up the flavor even more. “When done properly, marinating adds lots of great flavor to meats and vegetables,” Ray “Dr. BBQ” Lampe, American Royal Barbecue Hall of Fame pitmaster, told HuffPost. He says a marinade is “a great tool, but when done improperly, it doesn’t change much and is a waste of time, money and ingredients.”It turns out that the ratio of ingredients, time and cooking technique are the main variables that can lead to a tender, flavorful piece of meat or a mushy mess. To help us achieve marinade magic, we consulted some expert chefs.If you over-salt your marinade, it’ll become a brineAt their core, marinades are made of a combination of salt, acid and fat (and they’re usually flavored with a variety of herbs, spices and sometimes sweeteners, too). In the marinades chapter of his book, “Flavorize: Great Marinades, Injections, Brines, Rubs and Glazes,” Lampe explains that marinades are all about adding flavor. “A marinade is a liquid that is highly seasoned and used to flavor and tenderize meats, seafood and vegetables before cooking,” he