Let's Start Stackin':
1. Select a few of your favorite cuts of meat (beef, chicken, fish etc.).
2. Select which marinades to use.
3. Have available freezer bags and begin mixing marinades.
4. Place marinated meat in freezer bags, remove as much air as possible and mark bags with the date, meat and marinade.
5. Be creative and store meat in whatever quantity is best suited for your family.
6. When time to prepare, simply remove meat from the freezer and thaw
overnight in the refrigerator.
Here are a few suggestions for marinades, but be creative and design your own specialty marinades. Remember, include: 1) Acid 2) Oil 3) Spices.
- 1 1/4 cups vegetable oil
- 1/3 cup lemon juice
- 1/2 cup wine vinegar
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp dry mustard
- 1 tbsp pepper
- 1/2 tsp accent
- 2 cloves garlic minced
Caribbean Jerk Marinade
- 3 chilies (stems and seeds removed)
- 2TBS Chopped Green Onion
- 1/2tsp Cinnamon
- 1/4tsp Salt
- 1TBS Honey
- 1tsp Steak Sauce
- 3tsp Allspice
- 1/2tsp nutmeg
- 2TBS Water
- 4tsp Lime Juice
- 1 (12 oz.) can frozen orange juice concentrate, thawed
- 1/2 cup soy sauce
- 1/2 cup light molasses or honey
- 2 tsp. ground ginger
- Lemon Marinade
- 1/2 c Lemon juice
- 1/4 tsp Salt
- 1/2 tsp pepper
- 1 tsp Worcestershire Sauce
- 1/4 cup vegetable oil
- 1 clove garlic
- 1/2 tsp thyme leaves
- 4 tsp finely chopped onion
- 1 cup beef broth
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. vegetable oil
- 1 tsp. dried Italian seasoning
Combine all ingredients and marinate meat overnight in refrigerator before grilling. A beef roast would be good in this marinade.
Caribbean Jerk Marinade
Combine all in blender and blend until smooth.
Mix all ingredients, shake well. Marinate chicken or turkey parts of
boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 1/2 - 3 pounds of poultry.
Mix all ingredients, shake well.
More Marinade Notes:
Nothing says summer like the aroma of a delicious cut of meat that has been soaking up a mouth watering marinade placed on a hot grill. Marinating couldn't be simpler, but it does require a little planning in order for the meat to steep in the delicious flavor of the marinade. By following this Meal Stack you will have delicious marinated meat in the freezer just waiting to be dropped on the grill.
A marinade is a seasoned liquid in which food is soaked prior to grilling.
Proper marinating is the secret weapon all master grillers share. Join
their ranks and grill your way through a gourmet summer, you can do it!!!
The usual ingredients for marinades come in three groups:
- Acids- vinegar, lemon juice, wine, sherry etc. Acids help to unwind the proteins of the meat helping to tenderize it.
- Oils- olive, walnut, sesame, vegetable etc. Oils lock in the flavors and the moisture of the meat and also replace the moisture that can be drawn out by additional seasonings.
- Seasonings- Salt, pepper, fresh herbs, spices, ginger, garlic, shallots or onion add yet more flavor.
Freeze and tenderize. Freeze marinated meats in a re-sealable plastic bag and then defrost in the refrigerator overnight. The meat will soak up the marinade as it thaws. This is great for tough cuts, which will tenderize in the freezer as well. The method will also prevent freezer burn on the meat, because the liquid "wrap" prevents air from affecting the meat's surface.
How long should you marinate a t-bone steak or delicate piece of fish is an easy question with a not so easy answer. The marinating time really depends on the strength of the marinade and the size and cut of the meat. The following list will provide rough guideline to marinating times.
- Very large pieces of meat such as, brisket, prime rib pork shoulder, leg of lamb, etc. 12-24 hours.
- Large red meats like beef or lamb - six to twelve hours
- game meats like venison - four to six hours or longer
- Medium sized pieces of meat such as, pork chops, porterhouse steaks, chicken halves and small whole fish- three to eight hours
- Medium to Small pieces of meat such as, steaks, pork and lamb chops, bone-in chicken breast or legs, fish steaks etc.- one to three hours
- duck or game birds - four to eight hours
- whole fish like trout or skate - one to two hours
- Small pieces of meat such as, boneless chicken breast, fish fillets and shrimp- 15 minutes to two hours.
- fish steaks or fillet pieces like tuna or salmon - half an hour to one
- vegetables - half an hour to one hour