Honey Barbeque Sauce: Marinade For Barbeque

Marinade For Barbeque

To break free of the infernal trinity (burgers, bangers and barbecue wings), you need to master the art of the marinade. This is not only handy for tenderising more interesting but tougher cuts (like the elusive stewing steak, which can make excellent kebabs if properly treated), but also for livening up potentially dull summer staples like chicken breasts and pork chops.
Most marinades work by using an acid base (vinegar, wine or lemon juice, for example) to weaken muscle tissue, making the meat feel softer and juicier in the mouth. Dairy products, traditionally used as a marinade in northern India, as well as for slightly heretical southern fried chicken, are often claimed to have some special tenderising qualities in addition to their mild acidity. It has been suggested that "calcium … activates enzymes in meat that break down proteins, a process similar to the way that ageing tenderizes meat".

Many commercial marinades also contain proteases, enzymes which break down the fibres and connective tissues of any meat they come into contact with. Unfortunately, as physicist Nicholas Kurti discovered when he served Michel Roux a piece of pork injected with pineapple juice as proof of its tenderising qualities, they have a tendency to work rather too well. ("The crackling is superb!" the chef said weakly, contemplating the pile of disintegrating flesh before him.) Such enzymes, found in kiwis, melons and papayas among other things need not, therefore, concern us here – as far as I'm concerned, tropical fruit flavours went out of fashion with the Hawaiian pizza.