Marinade Question

[Guest]

What a great site!

I bought a WSM this past weekend at Barbecues Galore and am planning on assembling it during the week and firing up some BRITU on Saturday. But, enough about me.

I've got a question -- how do marinades that employ ingredients like grated ginger root, green onion and minced garlic work in the WSM? I've got a killer recipe for a Korean Barbecue marinade that uses soy sauce, sesame oil, grated ginger and minced green onion. It's great on the grill, in large part because the vegetable ingredients in the marinade cook onto the meat.

I'm wondering how the low/slow effect of WSM cooking will have on marinade ingredients like this. From looking at the recipes on this site, it seems like either a powder rub or an almost totally liquid marinade is the state of the art.

 

[Jim Minion]

SM
The marinade sounds like it should work fine. High sugar content can be a problem but that's true for grilling also. You will be putting much more smoke but it's worth a try.
Jim

 

[Kevin Taylor]

Spam...

Marinades will work very well in the WSM. Matter of fact, use that marinade for a mop during the cook and you'll get even more taste. Just remember...if you will use the marinade as a mop, boil it first! This will rid it of any bugs.

 

[Dale Groetsema]

I did a non-scientific test a few weekends ago on two equal sized butts.
One was marinated in Coca Cola and the other was in apple juice, cider vinegar and worchestire sauce.
Both were about equally moist. I really could not taste the coke but could faintly detect the apple an inch or so below the surface.

Both were good, very edible, and disappeared quickly at a family potluck.

During competitions, there usually is not enough time for marinading butts or briskets, so mopping, as Stogie suggests, does make a difference. And as he suggests, boil the heck out of that marinade before using it on the meat.

Dale