Tip's on Marinating and Basting

TIP’S on Marinating & Basting

·         Always add vinegar or lemon juice as this will help to tenderise the meat

·         Minimum of 2 hours to soak up all that goodness and to naturally tenderise the meat

·         If using a shop bought marinade, thin it down with water or wine. To thick and it will burn easily leaving you with meat charred on the outside and under cooked on the inside  

·         Always baste the meat while cooking as the meat loses a lot of its natural juices when being grilled

·         Use a make-shift basting brush by tying together a bunch of fresh rosemary branches with cooking twine/string. The rosemary works great as it releases its own oils and flavour while basting the meat

·         Think outside the box. Replacing your kebab sticks with lemon grass stalks or hardy rosemary branches (The lemon grass works great for fish kebabs and things like prawns and other seafood)