Hey guys and gals, this be a thread for discussing marinades and the application to meat thereof. What do you use? What tastes best? Whats a load of crap?
With my weekly budget, i eat 660g of pork loin steak (pig groin meat?) everyday - and that shit gets dry and fossilised the moment it comes into contact with a grill unless i soak it in red wine and black peeper for at least 12hrs beforehand - this is great for keeping it moist all day in a lunchbox at work.
I have tried branded marinades from the market - like a Nandos' BBQ one (do you yanks have this temple of chicken delight?) - and they all fail at flavouring or sofenting meat.
I reckon the secret to a good marinade, is to keep its' consistency thin, so it soaks into the meat better.