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Marinades & Rubs

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      Title: MARINADES & RUBS
 Categories: Sauces, Rubs
      Yield: 1 Servings
 
           NE  *****
 
  A marinade is a hgihly seasoned liquid used to impart flavor and in
  some Cased, tenderize tougher meats.  A rub is a hgihly concentrated
  blend of Herbs and spicesthat flavors the exterior of the meat as it
  grills. Marinades consist of liquid ingredients such as fruit or
  vegetable juces, Wine or water and oil in combination with seasoning
  for several hours or As long as overnight to impart flavor and/or
  tenderize. To tenderize a Marinade must contain an acidic inggredient
  such as lemon juice, wine, Vinegar, or yogart, the acid penetrates
  meat fibers to help tenderize Them. Rubs are applied to the exterior
  surface of tthe meat just before Grilling; they need no standing
  time. However for convenience rubs may be Applied several hrs in
  advance.  The coated meat should be refrigerated Until grilling time.
  Flavors become more pronounced the longer the rub is on the meat.
  Create your own blend or seasonings for rubs or use a commercial
  blend. Tips for marinade always marinate in the refrigerator; never
  at room temp Allow 1/4-1/2 cup of marinade ffor each 1-2 lbs meat
  marinades may be Cooked or uncooked.  Cooked marinades should be
  completely cooled before Use. A heavy duty plastic food bag is
  convenient for marinating. Select dishes In which the meat will fit
  snugly but lie flat turn meat occasionally During marinating so all
  sides are exposed to the marinade for Tenderization to take place
  most meat cuts must be marinated for at least 6 hrs, or as long as
  overnight. For flavor marinate 15 min or as long as 2 hrs. Marinades
  may also be brushed on during grilling. Discard used marinades never
  reuse them.
  
  Larry A. Willrath
  
  Recipe By     : Larry A. Willrath
 
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