OT: Grilling marinated meat

[temery]

Do you leave the marinade liquid on the outside of the meat, or wipe it off?

I just saw a cooking show saying to pat the meat dry to create a thin crust (might be the wrong word).

 

[Dream Jobbed 2.0]

Usually pat or almost press it in before grilling. Nothing worse than marinating something all day and watching the sauce just leak under the grate.

 

[Mano]

I just pour it in a glass and chug it. Isn’t that what you guys do?

 

[August_West]

Do you leave the marinade liquid on the outside of the meat, or wipe it off?

I just saw a cooking show saying to pat the meat dry to create a thin crust (might be the wrong word).

what kind of meat?

 

[temery]

what kind of meat?

steak and tenderloin

 

[temery]

I just pour it in a glass and chug it. Isn’t that what you guys do?

Yes, if you are expecting to be next on the grill.

 

[87Xfer]

If the marinade isn't too oily, I'll leave some of it on. But if there's a big risk of it flaring up and catching fire, I'll wipe it off. I make a grilled salmon recipe that I've seen go up in flames too many times.

 

[Waquoit]

I mostly just make sure any bits of garlic and what not are wiped off. Don't like that burnt. But I wouldn't be adverse to giving it a patdown first to see if it's better. Never thought about it.

 

[temery]

I mostly just make sure any bits of garlic and what not are wiped off. Don't like that burnt. But I wouldn't be adverse to giving it a patdown first to see if it's better. Never thought about it.

The show said patting it down creates crust. Not patting it down makes the marinade boil and drip.

 

[Husky25]

Do you leave the marinade liquid on the outside of the meat, or wipe it off?

I just saw a cooking show saying to pat the meat dry to create a thin crust (might be the wrong word).

I think it also depends on what whether you are cooking on cast iron or stainless steel. there is not as much room between cast iron grates and the meat that does touch gets seared in almost immediately.

 

[August_West]

steak and tenderloin

Beef tenderloin? Don’t marinate at all. Rub with a little bit of oil ( or melted butter) and use dry seasonings.

only tougher cuts of meat need liquid marinade

 

[eastmill]

A marinade does nothing to chicken or meat,except flavor the surface.
Tough cuts of meat,braise or backyard smoker for hours.