Free Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott

spices are also added to a marinade to infuse the meat with deeper and more complex flavors.
    So the real question is, how do you make marinade? Now that you’ve made a few of the marinade recipes (because you’re still practicing Lesson #1—let’s not forget why you’re here), it’s time to gently shove you out of the nest. Stick to an approximate 2:1 oil to acid ratio, and the rest is up to you. Use this template as a guide.
     
    OIL: 2½ CUPS
    Oil is a fat, which helps to transfer the flavors of the marinade seasoning to the meat. To make four cups of marinade, you need to use about two and a half cups of oil. Canola and inexpensive olive oil are the ones I use most, but you can experiment with other light, neutral oils like grapeseed, safflower, and sunflower oil if you have those lying around the kitchen. I don’t recommend using heavy, flavorful oils like corn or peanut oil in a marinade. The large amount required to make four cups of marinade will completely overwhelm the other flavors. Highly flavorful oils are best used as a seasoning. Sesame oil, for example, is very potent, but used sparingly—one or two tablespoons in one and a half cups canola oil—it imparts flavor without drowning out others. Remember to subtract the amount of seasoning oil you use from the amount of neutral oil in the marinade.
     
    ACID: 1¼ CUPS
    When balanced with oil, the acid in a marinade causes the tissue in meat to break down, which lets in more moisture and gives the meat a juicy, tender texture. Too much acid in a marinade, however, can toughen the proteins in meat. You can use a single acid, or mix them up—mustard and wine, for example—to get even more variety. Keep in mind that yogurt, papaya, pineapple, ginger, and kiwifruit contain protease enzymes that can turn your meat mushy if you marinate in these liquids too long. Use smaller amounts—one-quarter to one-half cup—mixed with other acids and cut your marinating time by half.
    SUGGESTED OILS AND ACIDS
     
    BASE

     
OILS
ACIDS
Canola
Vinegar
Grapeseed
Apple cider
Olive
Champagne
Safflower
Tarragon
Sunflower
Non-Vinegar
Buttermilk
FLAVORED OILS
Yogurt
Herb-infused
Wine
Pepper-infused
Red wine
Toasted sesame
Rice wine
White wine
     
     
     
    SEASONING

     
CITRUS JUICE
FRUIT OR
Lemon juice
VEGETABLE
Orange juice
JUICE
Lime juice
Unsweetened cranberry juice
Sour orange juice
Grapefruit juice
Pineapple juice
Yuzu juice
Mango juice
Tomato juice
OTHER
Soy sauce
Hot pepper sauce
     
     
    SEASONING:
    1 TABLESPOON KOSHER SALT, PLUS ¼ TO ½ CUP HERBS OR SPICES
    Oil and acid will contribute some flavor to a marinade, but they’re mostly conduits for transferring the flavor of the seasonings to the meat. Not to be hyperbolic, but the sky’s the limit with the type of herb, spice, aromatic, vegetable, or mineral you use in a marinade. This is where you get to start figuring out these things for yourself. If you like oregano, use oregano. Basil? Tamarind? Herbes de Provence? Whatever.
    The quantity of any seasoning absolutely depends on the strength of the seasoning and the types and amounts of any other seasonings in the marinade.
     
    TIME: 4 TO 6 HOURS
    For an acidic marinade, 4 to 6 hours might seem like a long time. It’s true that too much acid can make for chewy meat, and certain types of acids—those that break down protein with enzymes—can lead to mush. This longer suggested marinating time is based on using a well-balanced marinade that isn’t too acidic. You’re also using skin-on chicken halves, which are bigger and require more marinating time than the smaller cuts of chicken used in other recipes.
    MARINATING TIPS
     
    • Emulsify the marinade in a blender if it does not contain whole aromatics, herbs, or spices.
    • Always marinate in a non-reactive plastic, such as the one-gallon zip-top bags I suggest, or a glass or ceramic container. The acid in a marinade will react with aluminum and can cause off flavors in the marinated meat.
    • Cover and