I have seen a post or two on how to increase the speed of marinade soaking
into meat.

Right about now, someone is firing up a grill. Lighting coals, fannig the
flames, and making sure the heat is just right. All the while figuratively
revisiting those culinary triumphs of the past- that steak grilled to
heavenly perfection or that chicken that some clamed was "a religious
experience." Aficionados of the grill, the true "Grill Masters," know that
gradiloquent culinary performance require intense flavor, seasoned rubs or
spice mixeds on the outside and infused flavor deep inside that complement
the fire and savory smoke common to great grilled foods.

Traditionally, grill masters have relied on good marinades and advanced
planning to allow adequate soak times fo a marinade to make food tastier,
juiceir, healthier, and more tender. A good marinade flavors foos by
carrying flavors inot the meat. But with thick cuts a marinade can travel
only so far whne utilizing the soaking method. Worse yet, over-marinating
can result in mushy food. Since acid based marinades both tenderize and
flavor foods as the acids and enzymes breakdown connective tissue in meat,
they also reduce the capability of meat to hold its juices thereby resulting
in dry, not jicy meat.

The limiitations in the soaking process- ineffective with thick cuts; mushy
results when over-marinating, ecessive waste of expensive ingredients, and,
worst of all, limted success in infusing flavor deep inside the meat- has
resulted in a new category of injectable marinades that allow grill masters
to inject specially formulated, slow-cooked, blended flavor marinades deep
inside the meat. Injectable marinades infuse great flavor and eliminate the
need for "soak time' and planning ahead.

For best results the exterior of the meat should be first rubbed with extra
virgin olive oil, then injected with marinated, and lastly rubbed with a dry
rub.


--
Comments Welcome,
Norman S. Brown, Jr.
XZealot
Archon of the Swamp
www.brucefoods.com

[snip the results of ingesting a thesaurus]

>For best results the exterior of the meat should be first rubbed with extra
>virgin olive oil, then injected with marinated, and lastly rubbed with a dry
>rub.

>Comments Welcome,

Um, soaking, vacuum pressurizing, and injecting flavoring all have their places
in the repertoire, but I've got a few objections to that last 'graf.

1. rubbing extra virgin olive oil on meat that's going to be grilled, roasted,
whatever is pointless. EVOO's taste should be experienced uncooked, or at the
most gently warmed. You could use frickin' lard and not notice a difference.

2. EVOO and dry rub do not mix, IMO.

3. If by rubbing with EVOO you mean to seal in the injected flavoring, you
obviously don't understand capillary action.
When I inject flavorings into large cuts of meat I do a lot of sites, shallow
and deep and let it sit no longer than 1 hour. The cooking spreads the
injected flavoring as much, if not more than the capillary action.

3. It's marina_t_ing, not marina_d_ing. Marinate is the verb, marinade is the
noun.

4. Marinate is defined by every dictionary, culinary or otherwise, as
"soaking" meat in a fluid.

>Norman S. Brown, Jr.
>XZealot
>Archon of the Swamp

Dude, if you're actually trying to build your business here's a couple of
clews:

1. You've got a website, it probably comes with a few mail accounts. Try a
real name like instead of X-zealot. M'kay?

2. The "Archon of the Swamp" .sig makes you look like a total twink, lose it.
Unless of course you are the ruler of a swamp, or the swampy part of ancient
Athens.

3. Stop stepping on your own d*ck. The way to build a business on da Internet
isn't to come crashing into newsgroups braying like a jackass. Take it soft
and slow, offer a mailing list after you've made your rep. Recipes, thoughts,
etc.

Best wishes,

Marc