and Three Things You Should Think about When Choosing Your Marinade.

The main reason we marinate our dishes, whether we’re talking about meat, fish or vegetables, is to make them taste better and more tender. A marinade should bring out, and enhance, the natural flavor of your dish without loading you down with MSG, synthetic “thickeners” and other unnatural chemical compounds. Marinade Bay Barbecuing and Grilling Sauces do just that by using only the highest quality, freshest, and natural of ingredients in its recipes.

1. Natural Herbs, Spices and Seasonings

The use of natural herbs, spices and seasonings draws out the flavor of your dish while ensuring that there is no “clumping” of the marinade over the exterior of the dish. Clumping and excessive thickness of your marinade can cause your dish to marinate unevenly resulting in wide variations in texture, and preventing the flavor of the sauce from penetrating the dish naturally. Without proper penetration of the marinade, your dish loses its natural juices and moisture during the grilling process, causing the meat to dry out unnecessarily. So when you’re looking for the best taste and most effective tenderizing, insist on the natural ingredients of Marinade Bay in your marinades and grilling sauces.

2. Exquisitely Proportioned Serving Size

Secondly, before you reach for that 1 liter bottle of our competitor’s marinade, take a second to consider…How many already-opened, half-full jars of marinade are already sitting on the shelf in your refrigerator? Marinade Bay products come in exquisitely proportioned serving sizes to ensure that you won’t buy more than you need for your next BBQ. On average, you’ll only need about ¼ pint of marinade for every pound of meat or fish that you are preparing. Why be forced to buy more than you need…only to ultimately see it go to waste?

3. The Highest Quality, Best-Tasting Products

Lastly, why pay more for a product that doesn’t do the job? You work hard for your money and deserve to get the highest value for the money you spend. With Marinade Bay Barbecuing and Grilling Sauces you can be assured that you’re buying the highest quality, best-tasting products, at a price that you’ll rave about to your friends. Stop throwing your money away with those half-filled bottles!

A – Marinating: These marinades are not watered down and formulated to help you get better product adhesion than most other marinades. The longer you can marinate the more pronounced the flavor will be. When marinating we suggest no less than 2 hours. 24 hours (overnight) will present a full flavored dish. But there are no set rules for the length of marinating any product. It’s all about your accustomed taste level. Marinade Bay cooking and grilling sauces can be used for Basting, Marinating, Dipping, and Seasoning (Stir Fry).

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

There are no rules for the length of marinading any product. It’s all about your accustomed taste level. Marinade Bay cooking and grilling sauces can be used for basting, marinading, dipping and seasoning (stir fry).

Basting: If you are looking to taste the natural flavor of the item you are cooking but want to finish it with a secondary delicious flavor, basting is a good way to achieve that. A good suggestion is to also baste the marinated item you just finished cooking with the same marinade for presentation and additional flavor. There are 2 methods to baste: 1, simply brush marinade on the cooked product before you serve, and 2, baste the marinade on as you are cooking it, much like BBQ sauce.

Dipping Sauce: Any of our marinades can be used for dipping sauces, or as an ingredient to another dipping sauce such as Cocktail Sauce. Our marinades can be offered as a dipping sauce to any appetizers usually served with a sauce.

Seasoning: Adding marinade as you cook as you are finishing cooking your dish. Stir Fry is a very easy way to use our marinades. Just add Marinade Bay any time during the cooking process. It’s just that simple.

Use measuring cups or measuring spoons! Of course you can always use my method of “Dash, Splash, Sprinkle, or Pour” at will. No measurement just season to taste. And these methods are not done by a professional that will tell you not to try this at home. No disclaimer here you can try that at home! One method I would not suggest cupping your hands or using a straw by holding your thumb on one end. These methods I found are preferred by kids if you let them help. Cupping the hand isn’t bad but the straw takes time.

Back to the serious side, marinating as a general rule use approximately 8 ounces of marinade for every 2 to 3 lbs of meat. You can vary the amount of marinade to preference.

Well, well, now we have a serious connoisseur of marinated product! Place meat product and marinade into your vacuum tumbler. Follow the manufacturer instructions for using the vacuum tumbler. We recommend a vacuum of 20 to 25 psi, and tumbling time of a minimum of 15 minutes to an hour. Product is ready to cook or placed in your refrigerator for later use.

Helpful Hint: Place meat to be tumbled and marinade into a strong plastic bag then tie the bag and place bag into vacuum tumbler. Tumble product as suggested. When finished you will have vacuum tumbled product and a clean tumbler, that’s if the bag doesn’t break! If that happens forget that I ever suggested this idea in the first place. If it does work then words like Hero, Scholar, and Genius will be gladly accepted.

Disclaimer: (Didn’t think you would find us using one of these in a FAQ huh?) I just remembered that I did break a bag when I tried marinating product that had bones. Boneless meat items work better. Bags can and will break occasionally.