Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default Lemon juice in marinade

The middle of last week, I did a little experiment on some chicken
breasts. I vacuum marinated them for 5-6 hours in apple juice with some
lemon juice mixed in and a few sprigs of fresh rosemary. My goal was to
have a lemon chicken flavor with the rosemary having its own flavor
addition. I then cold smoked the breasts for an hour with apple wood and
finished them on the grill.

The best way to describe their texture, level of doneness and grill
marks was excellent. The downside was that they had absolutely no
flavor. I could have served smoked cardboard for all the breasts tasted
like. It's one of the few times when I've heard harsh words from my
wife over the cooking. Even my smoke flavor was "off,"

Later, I was griping to a friend about the outcome and she told me that
she was sure it was the lemon juice. She reminded me that you use a
lemon juice water to cut down on the fish flavor of seafood, for
instance, and thought that it also probably wiped out any apple or
rosemary flavor.

Anyone have experience in using lemon juice in a marinade? When do you
introduce lemon juice to get a lemon flavor on meat?
--
---Nonnymus---
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Default Lemon juice in marinade


"Nonnymus" > wrote in message
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> The middle of last week, I did a little experiment on some chicken
> breasts. I vacuum marinated them for 5-6 hours in apple juice with some
> lemon juice mixed in and a few sprigs of fresh rosemary. My goal was to
> have a lemon chicken flavor with the rosemary having its own flavor
> addition. I then cold smoked the breasts for an hour with apple wood and
> finished them on the grill.


>
> The best way to describe their texture, level of doneness and grill marks
> was excellent. The downside was that they had absolutely no flavor. I
> could have served smoked cardboard for all the breasts tasted like. It's
> one of the few times when I've heard harsh words from my wife over the
> cooking. Even my smoke flavor was "off,"
>
> Later, I was griping to a friend about the outcome and she told me that
> she was sure it was the lemon juice. She reminded me that you use a lemon
> juice water to cut down on the fish flavor of seafood, for instance, and
> thought that it also probably wiped out any apple or rosemary flavor.
>
> Anyone have experience in using lemon juice in a marinade? When do you
> introduce lemon juice to get a lemon flavor on meat?
> --
> ---Nonnymus---
> You don’t stand any taller by
> trying to make others appear shorter.


If I want lemon on anything, I spritz it on just before serving. You might
be onto something with the de-odorizing effects. I have used a Vinegar
marinade to reduce the gaminess of venison. (Both are acids.)


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