One of the things that can make your BBQ differ from all of the others is the marinade and baste. A primal pit and grill can add smoke flavor to your meats. Salt and pepper is a great flavor on steaks and burgers, but when you smoke the rind or crust is what will add that extra wide smile to all of those that eat your grub. Pit Masters have their own secrets and techniques but generally it all starts with a marinade rub or a combination of both.
One thing to consider when choosing or making your own rubs (wet or dry) is to choose ingredient that will not scorch or burn.
There are ways to use Herbs and other seasoning by using a true indirect grill or roasting technique but you should be cautious when doing this. I myself have had to peel a roast in order to make the meal edible. It not only looks less appealing but can also take away the flavor that a well seasoned crust. The crust also helps protect the meat from drying out.
I use the same marinade on all of my meats. It is not a huge secret. It is actually borrowed in part from the Bennett’s BBQ chain of restaurants. I have modified it to my own tastes and I would suggest if you use this as well you modify it accordingly.
I have used this marinade on all meats and cuts for smoking, beef, pork, chicken, turkey, fish, and lamb.
First gather the following ingredients.
- 1 Cup Water
- 1/8 Cup White Vinegar
- 1/4 Cup Yellow Mustard
- 1 Tbsp Worcestershire
- ½ Tbsp Salt
- 1/3 tsp Black Pepper
- 1/5 Cup Paprika
- 1/4 Tsp of Red Pepper Flakes
I combine all of the ingredient into a squeeze type sports bottle with the pop up lid. This makes it easier to keep in the fridge and can also be used to easily baste the meat on the grill. With just a few shakes you can mix it up and it is ready to use after it has been sitting in the fridge.
I also like to use the sports bottles for sanitary reasons as well. When you smoke meats you generally smoke more than one type. Ribs and chicken pair very well together but do not prepare well together.
Raw meats can carry pathogens in them that will need to be thoroughly cooked to kill. Chicken has been especially known to have salmonella, listeria, and campylobacter. Washing the chicken does not remove the bacteria. Only Cooking the food thoroughly will remove them. I will discuss more in detail in a future post what you can do to cook and prepare your foods safely.
If you use this as a marinade make sure that you safely dispose of the leftover marinade to avoid cross contamination. In the Article picture you see chicken quarters soaking in a plastic bowl. If you use this method of marinading make sure that you only use this marinade for the chicken that you have on hand and are going to prepare that meal and discard the rest after the marinade and use the “clean” marinade out of the sports bottle on the grill. If you are preparing other species use a different bowl and marinade and follow the same disposal suggestion.
I suggest that you experiment with all sorts of marinades and spices, only you can decide what tastes good to you and should be able to enjoy what you cook!