Marinades and Brinades

[theleeb]

Hi - well, this is my first official post here (joined yesterday)...hopefully it's not a total clunker (I can live with a semi-clunker). I was reading up on marinades and brinades (good article, thanks) linked here (sorry, "Upload from URL" attempt triggered an error): https://amazingribs.com/tested-recip...ow-gashing-can

I'm still not clear on whether the brinade carries the flavors with the salt / acid into the meat? Or is it just the salt / acid from the brinade that penetrates while the other ingredients remain on the surface?

[kmhfive]

Salt penetrates, other flavor molecules are too big.

Welcome me to the Pit!

[Jerod Broussard]

As stated, pretty much everything in a marinade is just a surface treatment, except the salt. Think of salt as a wide receiver that goes deep on every play. Think of all the other ingredients as a sorry running back with a sorry O-line that gets stuffed at the line with very little penetration.

[Potkettleblack]

This football metaphor is pretty good, but the salt is really a tight end. It can go deep but it takes time.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th' Pit!
Hop on into th' conversation...

[jlazar]

Welcome to the Pit from San Antonio.

[MBMorgan]

Welcome from Colorado! (and +1 for what Jerod Broussard said)

[theleeb]

Thanks for your replies and salutations guys. So if marinades don't "go deep" to use Jerod Broussard's metaphor (a metaphor that is lost on my favorite NFL team ), why does the article below encourage a longer time for the marinade to coat the meat? Or is it really a brinade? Also, it would seem that if it's a surface treatment, patting down the meat would remove the marinade from the surface, although maybe there is some penetration beneath the surface.

https://amazingribs.com/edited/smoked-miso-wings

The wings are on the smoker now....16 degrees out here in Maryland....I believe grilled/smoked food tastes better knowing it was cooked in tundra-like weather

[RonB]

Welcome to The Pit.

[Huskee]

Welcome to The Pit theleeb! Happy to have you, thank you for your support. Glad you're posting, and it's never a clunker unless you break the rules and try to talk politics. Fish meat & some seafood is different, some flavor molecules will travel inward with fish & seafood.

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[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[Thunder77]

Welcome to the Pit from Baltimore! What part of Maryland are you in? I was grilling wings last night too.

[Potkettleblack]

So if marinades don't "go deep" to use Jerod Broussard's metaphor (a metaphor that is lost on my favorite NFL team ), why does the article below encourage a longer time for the marinade to coat the meat? Or is it really a brinade? Also, it would seem that if it's a surface treatment, patting down the meat would remove the marinade from the surface, although maybe there is some penetration beneath the surface.
https://amazingribs.com/edited/smoked-miso-wings

I’m not bagging on Clint here (REALLY, I like his content. I do. I swear.).

this is a tested recipe that uses a method that is counter indicated by the work of Meathead and Dr. Blonder. I trust the recipe. So, what’s going on


No, the salt, sugar and smoke (three molecules small enough to really penetrate) do not carry large flavor molecules deeper.

Consider it as a peg game. You can only get pegs smaller than the holes into the meat. Salt, sugar, and smoke are small enough. Acetic acid (vinegar flavor) is too large. If a sugar is bound to an acetic acid, it will now be too large a peg for the hole.

That said, long marination binds flavors on surfaces, even if they don’t penetrate much. As least in my experience. And surface treatments are fine, as your teeth push them deeper when you bite.

[DWCowles]

Welcome @theleeb

[theleeb]

Thanks everyone for your input....and Thunder77 I'm in the Upper Marlboro area....and, yeah, there's a Lower Marlboro out there. I'm fixin' to work up two Costco bags of party wings (about 14 pounds) for a Super Bowl party and will be scouring The Pit for proven recipes. And Huskee you'll be glad to know I read through your new member link in its entirety before daring to unleash my first post on y'all. What's that you say? I need to read it again? C'mon man.

[Huskee]

LOL! Welcome , you done well! Next time I visit my wife's family in MD I may look you up, big red wine and porch fan here.

[Thunder77]

theleeb, a lot of folks like the huli huli chicken recipe for wings, as well as the blasphemy buffalo wings recipe.

https://amazingribs.com/tested-recipes/chicken-recipes/blasphemy-buffalo-chicken-wings-grill

https://amazingribs.com/tested-recipes/marinades-and-brinerades/hawaiian-huli-huli-teriyaki-marinade-and-sauce

[Bigjamoke]

Would the answer be to inject a brine if you want to get flavor below the surface?