Herbs and Meats: How to Improve the Taste of Your Barbecued Meat
Herbs are plants that when used with foods can complement the taste. Using the wrong herb can make your meal a disaster! These are some herbs that will improve the taste of your barbecued meats when you bbq with a pellet grill.
Beef ..........Garlic, onion powder, basil, thyme, summer savory and rosemary
Buffalo ......Rosemary, basil garlic and sage
Veal...........Rosemary, garlic, thyme, tarragon, mint, and basil
Poultry.......Sage. basil, sweet marjoram, chervil, and summer savory
Fish............Sage, fennel, parsley, dill, basil and chives
Pellet grill BBQ tip: A word about pepper: Don't pepper your meat before putting it on the barbecue because pepper tends to become bitter when scorched. Add the pepper to both side of the meat just as it comes off the grill and is placed on a plate.
Marinade times used with refrigeration (slower than room temp marinading but safer) are:
Fish 20 to 40 minutes
Poultry 3 to 4 hours
Beef, pork, lamb, buffalo 1 to 2 days
Pellet grill BBQ tip: The smaller the piece of meat, the shorter the marinade time. Also, make sure the meat is fully covered with the marinade and use a glass dish for the job.
