The secret to a great barbecue is in…the marinade

In addition to Labor Day, May 1st marked the beginning of barbecue season for many of us as well. We know this well, apart from the opportunity to enjoy fine grilled meat, the barbecue is always an occasion for great gatherings, friends, celebration, and fun.

However, the buying and preparation of meat is still at the center of attention, and it is necessary to prepare and equip yourself thoroughly and with quality. Although supporters of barbecue minimalism will often tell you that apart from top-quality meat, salt, pepper, and a little oil, nothing else is needed, we do not agree with that at all. Namely, we are "team marinade".

Because the marinade is what will give the meat a special taste, suppleness, and softness. And for the marinade to work its magic, it needs to be given enough time, preferably all night. If you don't have that option, try to keep the meat in the marinade for at least a few hours before letting it sizzle on the grill.

We believe that everyone who has ever marinated meat for a barbecue has a favorite combination of spices and other ingredients that they put in it. The base is mostly the same: oil (olive or other vegetable oil), salt, pepper, sweet or hot paprika powder, sometimes onion (fresh or powdered), and garlic (fresh or in granules). Often a sprig of rosemary, and perhaps a few thyme leaves, will stray there. And if you add a pinch of oregano or a sage leaf to all that, you will further emphasize the Mediterranean touch.

The issue of acid is also important - there are marinades in which we will put vinegar (wine, apple, alcoholic, balsamic), but also those where we prefer to opt for citrus fruits to which we will add our own grated peel. That touch will work especially well with chicken - its dark pieces - the boned drumsticks and thighs will add freshness and make them lighter.

To the same marinade, add two or three teaspoons of za'atar – a popular Middle Eastern spice blend widely used in Syrian, Armenian, and Turkish cuisine. It consists of sesame, sumac, thyme, and oregano, and in addition to marinade for meat, you can also rub it on slices of bread that you will toast on the grill.

A special story is the so-called continental marinades, in which we must add mustard - whether we coat pieces of meat with it or add it to a liquid mixture based on oil and wine.

You can also add a few grains of pepper - black, red, pink, as well as thin slices of onion and garlic to each marinade.

We often see yogurt-based marinades. They are especially good for somewhat tougher pieces of meat since the acid from the yogurt will soften the meat fibers and make it soft and especially tasty. Since yogurt is used a lot in Indian cuisine, play around and add some cinnamon, ground dry ginger, orange zest, and juice, and if you are marinating poultry, a teaspoon of curry powder.

If you're in the mood for a few more experiments, take the plunge and add a spoonful of soy sauce, a little bit of brown sugar, a couple of centimeters of freshly grated ginger, and a clove or two of crushed garlic to the marinade.

A special chapter in the story of marinades is certainly written by the American barbecue. Their barbecue sauces (Old Texas liquid hickory smoke, Old Texas chipotle BBQ, or Old Texas BBQ) and rubs (meat coatings such as Barbecue Texas, Virginia steak, etc.) are truly a world for themselves. Step into it boldly and discover the harmony of those flavors that will season your meat with aromas of smoke, molasses, maple syrup, chipotle, and other types of chili.

And remember, whatever you choose from all these ingredients, the only rule is - there are no rules! The most important thing is that you and your guests like the combinations you use to marinate your meat for the barbecue. Happy grilling everyone!

We suggest you also try the barbecue mixes according to Harissa's original recipe!

King BBQ Rub

Pitmaster BBQ Mill