DRY vs WET MARINADES FOR MEATS

NOTHING is better than biting into a piece of meat with amazing flavors! The key to achieving this is MARINATING!

Different meals would require different marinades…you can either do a dry marinade or wet one.

In Trinidad stews and curries are absolute favorites! Personally for these meals I would use a wet marinade…commonly know as green seasoning.

Green seasoning is a combination of pepper, garlic, pimentos, chadon beni (culantro) and other herbs. All ingredients are usually minced together and can be frozen in small portions until needed. The actual measurements/quantities of each of the ingredients used vary from person to person depending on their preferences. For example, some people may prefer to use more garlic in their green seasoning while other may prefer more chadon beni etc.

In my opinion, green seasoning works best for stews and curries.

Dry rubs would be my preferred choice for grilled and/or baked meats. My ‘go to’ dry rub would usually consist of JGM Products paprika, garlic powder, all purpose seasoning and cayenne pepper. When these are combined, rub them into the meat and set aside.

For the best flavors you should marinate meats a few hours or even a day prior to cooking. You will never be disappointed with properly marinated meats!πŸ˜€

3 Comments Add yours

  1. alanapersad says:

    I’m so happy to see a young female Trini blogger like myself! ur blog is awesome!

    Liked by 1 person

    1. Thank you so much Alana! πŸ’–

      Like

    2. You’ve got an awesome blog as well! Great posts! πŸ˜€

      Like

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