What are the best marinades and sauces for a barbecue?
Josie, by email
“Good, well-farmed meat needs none of that nonsense,” insists Richard Turner, co-founder of butcher Turner & George in London. “I want to taste the meat and, if necessary, it should be tenderised by your chosen cooking technique.”
For Josie, though, he’ll go with the flow. First things first, all good marinades have a few things in common: “You need a tenderiser, so citrus juice, vinegar, yoghurt, buttermilk, wine or enzymes [pineapple, papaya],” he says. “These acids work by breaking down the surface collagen and protein in the meat, which tenderises the exterior and lets other flavours penetrate more deeply, while enzymes break down connective tissue.” You’ll then want fat – olive oil, coconut milk, yoghurt – and seasoning – sea salt, fish sauce, soy sauce, miso. “Salt penetrates deep into the meat, breaking down muscle fibres and drawing in liquids, so increasing both moisture and flavour.” You’ve then got garlic, ginger, shallots, herbs, chilli and sweeteners (honey, maple syrup, treacle) to play with.
