You Have to Triple Dip Your Meats on the Grill From Now On!

Whenever I make a marinade of any sort--I have always been unsure as to whether I could use that marinade in the cooking process at all or if it is unsafe because of the raw meat. I have now learned that you can use all that flavorful, marinadey goodness not once, not twice--but THRICE! Here is the skinny on how to make your meats all the more flavorful.


STEP 1: PREPARE THE MARINADE. Mix up your marinade and set aside one third of it to use at the very end of cooking, or even as a dipping sauce if desired. Place that third in a bowl, cover and place in fridge until needed. Make sure your marinade has a good amount of sugar in it so you can build up the caramelization.

STEP 2: MARINADE OVERNIGHT. Marinade your meat at least 6 hours, up to overnight for the most flavor. You can do this in a ziptop bag, rotating the meat every couple hours to ensure it gets the flavor on every side evenly. Or you can marinade in a bowl with plastic wrap on top, placed in the fridge.

STEP 3: BOIL THE REMAINING MARINADE. When it is time to grill, first transfer the meat from the marinade to a platter. You want some of that marinade to be clinging to the meat. Pour the marinade into a saucepan and bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.

STEP 4: GRILL THE MEATS! Get your just-boiled marinade nearby when you start to grill. Grill your meat as instructed, but halfway through grilling, use tongs to pick up each piece of meat and dip into the bowl of just-boiled marinade. That is the second dip, friends!

STEP 5: IT'S TRIPLE DIP TIME! When the meat is almost finished, dip the meat into the untainted bowl of marinade you set aside in the beginning. This is the third and final dip.

STEP 6: SEAL IN THE FLAVOR. Slap those babies on the grill one final time for just about 30 seconds per side to really seal in the flavor and then they are ready.


Have you ever tried this method of triple dipping your marinade? I'm a girl who loves flavor and sauce so this is perfect! I can't wait to try this method out on some ribs!!

Sources:
  •   www.flikr.com
  •   www.epicurious.com

    Mary Richardson
    Weekly Newsletter Contributor since 2014
    Email the author! mary@dvo.com


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