Anonymous
7/26/2025, 5:35:19 AM No.21492457
>piece of meat
>marinade it 18-24 hours in strong flavor
>Grill it
>just tastes like meat
>marinade it 18-24 hours in strong flavor
>Grill it
>just tastes like meat
Replies:
Thread 21492457 - /ck/
Anonymous
7/26/2025, 5:46:52 AM No.21492473
yeah like 90% of marinade recipes out there have to be complete shit or meant to do no more than tenderize. i see guys spend so much effort on marinades, including actually cooking ingredients for it, blending it, etc. but after so many flops i'm just not willing to put in that much effort and potentially wasted ingredients into a marinade.
rubs seem more consistent. garlic, rosemary, cumin, nutmeg, etc. at least i can taste all that shit in the end product
rubs seem more consistent. garlic, rosemary, cumin, nutmeg, etc. at least i can taste all that shit in the end product
Replies:
Anonymous
7/26/2025, 6:23:08 AM No.21492525
>he doesn't use the flavor injector
Anonymous
7/26/2025, 6:24:11 AM No.21492526
Anonymous
7/26/2025, 8:07:55 AM No.21492678
>>21492457 (OP)
Add some acid like vinegar or citrus to help break down the outer layer and improve absorption. You can try soak the meat in acid first, then add your flavoured marinade afterwards and see if that improves it. I soak my chicken in sake and it always turns out great.
Add some acid like vinegar or citrus to help break down the outer layer and improve absorption. You can try soak the meat in acid first, then add your flavoured marinade afterwards and see if that improves it. I soak my chicken in sake and it always turns out great.
Anonymous
7/26/2025, 8:08:40 AM No.21492682
>>21492457 (OP)
You didn't do that. The marinade would work if it was properly made.
You didn't do that. The marinade would work if it was properly made.
Anonymous
7/26/2025, 8:24:20 AM No.21492709
most of the particles in marinade are too big to get inside the meat so it's just sitting on the surface, and when it's on the grill it drips off or burns. I gave up on fancy marinades and only use acid and salt and then add all of the other ingredients as a sauce or a dry rub once it's cooked.
Anonymous
7/26/2025, 8:35:54 AM No.21492738
mojo pork marinade in a bottle is good, but just do 2~hrs, it doesn't penetrate far
Anonymous
7/26/2025, 8:59:09 AM No.21492773
I did the chipotle chicken copycat marinade and I can't even tell the difference when it's in my burrito. Same op, same.
Anonymous
7/26/2025, 9:31:21 AM No.21492806
You can make salts and sugars enter into the meat via osmosis but other stuff will be stuck on the surface.
So during grilling people continuously paste a sugary liquid on the meat that hardens from the heat creates a layer on the meat, and they keep adding more layers.
Marinading provides perhaps an evenly spread hint of flavor that you feel whenever a piece of the surface hits your tongue but that can be achieved by rubbing shit on the meat after cooking too.
So during grilling people continuously paste a sugary liquid on the meat that hardens from the heat creates a layer on the meat, and they keep adding more layers.
Marinading provides perhaps an evenly spread hint of flavor that you feel whenever a piece of the surface hits your tongue but that can be achieved by rubbing shit on the meat after cooking too.