Press-Republican

Lifestyles

June 24, 2013

Tips for summer marinades

Executive chef offers advice on grilling favorite meat, fish

PLATTSBURGH — Hopefully, this should rub you the right way. 

Scott Murray, executive chef and owner of Anthony’s Restaurant and Bistro in Plattsburgh, offers a few tips on getting the most of the summertime marinade cooking season. First up, Murray offers an explanation of some culinary terminology.

“Marinade means to pre-rub your product and give it some time to, what I would say, cure for any length of time — all to infuse extra flavor,” he said. “And a marinade can either be wet or dry. Basically a rub is a dry marinade or a mixture of spices.”

Murray’s latest menu features a barbecue pork butt.

“When you talk barbecue, that normally means a seasoning of some sort and then some smoke is introduced as opposed to simply grilling,” he said.

Before smoking the pork, Murray adds a dry rub and lets it sit overnight.

“But it won’t be dry then,” Murray said. “The salt will draw some liquid out of the meat, and the moisture will moisten the dry rub. It almost creates a paste because you’re rehydrating those once-dry spices.” 

And that’s all in the name of flavor. When you do see that moist paste, do not remove. Murray says that’s the result you’re going for.

Meats, poultry and fish are all game for a good rubdown. Murray applies dry marinade rubs to the likes of pork butt, brisket, pulled pork, bison flank steak and salmon.

Barbecue dry-rub ingredients can go from complex, with up to 15 components, to simple, with as few as four to five ingredients.

How much rub should you add?

“It is a generous amount,” Murray said.

Murray takes a large pan, adds the spices and then rolls the meat in the mixture.

“The moisture of the protein will catch as much as it should have,” he said.

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