Beef, pork, and chicken are common barbecue ingredients, and here are some marinating methods you can consider.
Separate the beef eye fillet, chicken breast, and pork shoulder into different bowls. Season with salt.
To make the barbecue seasoning, put cumin, coriander, black peppercorns, sugar, molasses, smoked paprika, paprika, and chili powder into a food processor and grind into powder. Rub the seasoning onto the steaks, ensuring it’s thoroughly massaged into the meat. Cover the bowl with plastic wrap. Transfer to the refrigerator and let it marinate for at least 2 hours, or overnight in the fridge. About 30 minutes before grilling, remove the steaks from the fridge and discard excess seasoning.
To make the Italian marinade, put lemon zest and juice, one-fifth of garlic cloves, rosemary, thyme, basil, one-quarter of bay leaves, chili flakes, olive oil, red wine vinegar into a food processor and blend until smooth. Pour the mixture into the bowl with chicken, stir well, and cover with plastic wrap. Place in the refrigerator and let it marinate for at least 2 hours, or overnight in the fridge. Remove the chicken from the fridge about 30 minutes before grilling.
To make the Adobo marinade, put the remaining garlic cloves, peeled ginger, remaining bay leaves, chili, coconut milk, soy sauce, rice vinegar, grapeseed oil into a blender and blend until smooth. Pour the mixture into the bowl with pork, mix well, and cover with plastic wrap. Place in the refrigerator and let it marinate for at least 2 hours, or overnight in the fridge. Remove the pork from the fridge about 30 minutes before grilling.
Besides sauce marinades, dry rubs are also a great choice.
Dry barbecue rubs enhance the flavor of meat. After resting for 1 hour, the meat covered with dry rub is ready for the grill—unlike marinades, dry rubs are less likely to burn. In any case, before applying the rub to the ingredients, it’s a good idea to use a small amount of natural oil as a base on the meat, vegetables, or other protein sources.
