Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [257]
TIMING
Prep: 5 minutes
GETTING CREATIVE
• Add different herbs in addition to, or in place of, the mint. We have tried cilantro, basil, and/or tarragon with great success.
• This is not a spicy marinade, but it can handle a bit of heat if you want. We suggest a habanero, for its clean, crisp quality.
• If you want more perfume, replace the sugar with honey or add a little vanilla extract.
* * *
MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen
Meat: pork, veal
INGREDIENTS (MAKES ABOUT 1 CUP)
¼ cup chopped fresh mint leaves
¼ cup white rum
2 tablespoons kosher salt
Finely chopped zest of 1 lime Juice of 2 limes (about ½ cup) 1/3 cup sugar
DIRECTIONS
1. Combine the ingredients in a gallon-size zipper-lock bag; seal and shake until the salt and sugar dissolve, about 30 seconds.
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
Dr Pepper’s Magic Elixir
The magic of this mixture is that it is both a marinade and a barbecue sauce. Folks have been using soda pop in barbecue sauce for as long as anyone can remember, and Dr Pepper was likely one of the first to generate experimentation. Its fruity base is ripe for spicing. This one embellishes the doctor with a head of caramelized garlic, a hefty shake of Tabasco, a tart hit of tamarind, a dose of salt, and the piney aroma of fresh rosemary.
TIMING
Prep: 5 minutes (plus 45 minutes for roasting garlic)
MAKING SUBSTITUTIONS
• If you don’t have Dr Pepper, substitute any fruity, sugar-laden soft drink, such as root beer or cola.
• Orange marmalade can be used in place of the plum preserves.
* * *
MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, salmon, swordfish
Poultry: chicken, turkey, game hen, duck
Meat: beef, lamb, pork
INGREDIENTS (MAKES ABOUT 2¼ CUPS)
For the marinade:
1 head roasted garlic (page 392) 1 teaspoon olive oil
1 tablespoon Tabasco hot pepper sauce 1 bottle (17 ounces) Dr Pepper
1 tablespoon tamarind paste
2 tablespoons kosher salt
¼ cup plum preserves or prune paste (lekvar)
1 cup minced onion
2 teaspoons crushed dried or fresh rosemary leaves
For the sauce:
¼ cup ketchup
DIRECTIONS
1. In a bowl, mash the roasted garlic cloves with a fork. Add the remaining marinade ingredients; stir to combine. Pour half (about 1½ cups) into a gallon-size zipper-lock bag.
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
3. To make the barbecue sauce, mix the ketchup into the reserved marinade.
Brines
General Brining Tips
The amount of time needed for brining is approximate and can be adjusted to fit your schedule; 30 minutes to an hour more will not be disastrous, but brining for too long will cause the flesh to break down and absorb too much of the flavor of the brine. If that should occur, wash the brined food in several changes of cold water before grilling.
If the meat is done brining but you are not ready to cook it, remove it from the brine, wipe off any excess, and store it, tightly wrapped, in the refrigerator for up to 24 hours.
Orange-Fennel Brine
This medium-strength brine is built to infuse seafood,