Tips For The Grill: Marinades are a barbecue bonus

(NC)-It isn't the barbecue that makes mouthwatering meals out of steak, chicken, burgers, pork chops, grilled vegetables and more. Those foods rely on seasoning, sauces, and tenderizing know-how. The promise of a marinade is to take something ordinary - and make it a taste sensation.

"Many of us marinate on a trial and error basis," says Dana McCauley, cookery writer. "Some of us make our own mixtures - and even for most people who rely on the bottled gourmet variety, it's important, for great results, that the basics of a marinade are understood."

The marinade's acid, she says, such as vinegar, lemon juice or wine, chemically softens the connective tissue in meats. To be effective, sufficient marinating time is necessary. Most dishes require an hour to overnight, depending on the food. Always remember to marinate foods in the refrigerator. Marinades also need oils to add moisture to the meat and seasonings to enhance the flavours.

"But don't marinate too long," she cautioned. "Over-marinating can give you the opposite of what you want, changing the texture and making meats tough." The right length of time for foods depends on what you are grilling. Here are marinating guidelines to go by:

Red Meats: Minimum 30 minutes; for premium flavour and tenderness, 12 to 24 hours.

Poultry: Minimum 30 minutes; for best taste results, 12 to 24 hours.

Pork: Minimum 30 minutes; for maximum flavour and tenderness, 12 to 24 hours.

Vegetables and Mushrooms: Minimum 20 minutes; maximum 30 minutes.

Whole Fish: Minimum of 30 minutes; maximum 1 hour.

Salmon: 20 - 30 minutes maximum.

Fish Filets: 20 - 30 minutes maximum.

Happily in summer, there are plenty of opportunities to experiment with marinades to determine a favourite.

"Diana's Marinades are a taste sensation," McCauley said, "Quick and easy too. But if you do need to whip one up in a pinch, be sure to start with the basics of an acid and oil. Then add a combination of enhancements like garlic, onions, ginger, chiles, herbs or sauces like HP, Ketchup, or Worcestershire.

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(5-2007)

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