One of the most important conditions for delicious barbecue meat is a well-made marinade. The marinade is an ideal solution for tougher pieces of meat.
A marinade is a liquid mixture that aims to enrich the taste of the meat. In addition to spices and olive oil in the marinade there is always an acidic element present - lemon juice, vinegar, wine.
The acidic liquids soften the meat and balance the sweet or spicy taste of the marinade. The addition of sugar to the marinade leads to the formation of a crispy caramelized crust.
The meat that needs to be marinated is always left in the refrigerator. If you pour the marinade over the meat during roasting so that it does not dry out, you should do it at the beginning of roasting, not at the end, so that the meat does not get a sour taste.
A suitable marinade for pork, beef and veal is prepared from 4 tablespoons of olive oil or vegetable oil, 2 tablespoons of lemon juice, 3 tablespoons of cognac, salt and black pepper. It needs to marinate for two hours.
Medium-sized pieces of beef are marinated in a mixture of 1/2 cup of red wine, 4 tablespoons of olive oil or vegetable oil, 2 onions, sliced into circles, 4 finely chopped cloves of garlic, 1 bay leaf and 1 teaspoon of rosemary. The meat is marinated for four hours.
Suitable for medium-sized pieces of pork without much fat is the following marinade: 1 sliced into circles onion, 1 tablespoon of sugar, 1 teaspoon of mustard, 1/2 cup of olive oil or vegetable oil. It needs to marinate for 12 hours.
In order for the meat to have a spicy taste, you must also rub it with a mixture of spices before roasting. The mixture can be dry or oil can be added.
To make the mixture you need 1.7 oz (50 grams) of sugar, 2.5 oz (70 grams) of salt, 0.25 oz (7 grams) of hot paprika, a quarter of a teaspoon of black pepper, a quarter of a teaspoon of oregano. All the ingredients are mixed, the meat is rubbed with them and then it can be roasted.