In the Czech Republic, barbecue and marinade are nearly synonymous. However, is meat marinating really necessary? We have examined it.
 
Simply speaking, marinade should season the meat or fish and make it tenderer. It is up to you whether you prefer the taste of meat or rather spices, herbs and other ingredients. High quality meats usually need not to be marinated: “Just put some oil on the meat, season with pepper and grill from both sides, then add sufficient amount of salt,” such is the advice provided by Dalibor Křivánek, head of “Naše řeznictví” butcher’s. From beef he recommends steak parts that have matured, from pork streaky slices marbled with fat. To make it perfect, all you need is hot charcoal, salt and pepper grinder.
 

Besides, the meat can be served with a sauce adding new flavour to it. A simple one can be made out of sour cream and mayonnaise: just mix 100 ml high-fat sour cream and 100 ml mayonnaise, add handful of finely chopped parsley, handful of finely cut capers and season with pepper and, if necessary, also salt. Garlic lovers can replace capers with two pressed cloves of garlic; others might try finely chopped spring onion or garden cress.
 


But what if you don’t make it to your favourite butcher’s and are going to grill chicken or meat of unknown origin and uncertain taste? Put the meat slices in a marinade at least an hour before grilling: the marinade should include some acid to make the meat tender, such as wine, wine or balsamic vinegar, lemon and, for chicken, yoghurt. Even bee honey has tendering effect. Then add oil and spices or herbs: great is rosemary, thyme, mustard, garlic, ground pepper, grated ginger or lemon peel. On the contrary, you should refrain from spice mixtures containing glutamate – it will kill all fine flavour nuances.
 

Pork: mustard, honey, sage or rosemary and sunflower oil

Chicken: yoghurt, garlic, your favourite barbecue mixture (glutamate-free if possible) or lemon zest and peel, olive oil, garlic and parsley

Beef: red wine, olive oil, pepper, thyme

Fish: fill the fish with lemon slices, garlic and fresh herbs and sprinkle sufficiently with olive oil