Is it possible to marinade bigger cuts of meat like roast beef or a whole chicken?

# A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

# Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.

How Long Should Meats be Marinaded?

Here Is A Marinading Time Chart:

Fish - 30 - 60 minutes

Chicken - 1 to 2 hours

Pork - 4 to 8 hours

Lamb - 4 to 8 hours

Beef - 24 hours or longer

When experimenting with a new recipe and a new marinade, we advise you go with the shorter times.

The object of this waiting period is to allow the marinade to soak as deeply into the food as is possible. Some foods will not allow marinade to soak in very deeply at all. Allowing food to remain in marinade too long can produce unwanted toughness . Much depends on the item being marinated and the composition of the particular marinade being used. Meat cut into thin strips or small cubes will marinate more effectively than thick cuts and require less marinating time. When marinating larger cuts remember that the marinade will not reach into the interior. (Even "puncturing" the meat does little good in bringing the marinade to the deep interior.) Be prepared for a well flavored surface and an unflavored interior if your madinade roasts.

If you want to baste with your marinade, set some aside in a separate container before marinating your food so it isn't diluted. Use the remaining marinade in the cooker as part or all of the cooking liquid. A marinade that has come into contact with food is NOT REUSABLE due to bacterial contamination. Dump it out after use.

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Here are some recipes you might find useful. Enjoy!

BUTTERFLIED EYE ROUND ROAST

3 1/2 lb. beef eye round roast

3/4 c. dry red wine

2 tbsp. red wine vinegar

2 tbsp. coarse grain mustard

2 cloves garlic, minced

1 tsp. cracked black pepper

1 tsp. sugar

Trim all visible fat and butterfly the beef eye round roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast. Do not cut through the opposite side. The meat should lay flat.

Combine wine, vinegar, garlic, mustard, pepper and sugar. Place beef roast in utility dish or plastic bag, add marinade, turning to coat. Cover dish or tie bag and marinate in refrigerator 6 to 8 hours or overnight. Remove roast from marinade; reserve marinade. Place roast on broiler pan and broil for 20 minutes, turning and basting with reserved marinade occasionally.

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BARBECUED BEEF ROAST & MARINADE

2 cloves garlic, crushed

1/4 c. olive oil or salad oil

1 tsp. rosemary leaves, crushed

1/2 tsp. dry mustard

2 tsp. soy sauce

1/4 c. wine vinegar

1/4 c. sherry or apple juice

Cook and stir garlic in oil; add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and sherry.

Makes 3/4 cups.

Select a 3 to 4 pound chuck roast, 2 1/2 to 3 inches thick. Prepare Marinade (above recipe). Place roast in glass dish and pour marinade over roast. Cover dish with plastic wrap. Refrigerate 24 hours, turning meat frequently. Remove meat from marinade. Stir 2 tablespoons catsup into marinade; heat through on grill. Brush marinade on meat.

Place roast on grill 4 inches from medium coals. Cook 1 to 1 1/4 hours or until tender, turning frequently and basting every 5 or 6 minutes with hot marinade. Serve roast rare in center, browned on the outside.

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MARINADE FOR BEEF ROAST

1 (6-7 lb.) sirloin tip roast, cut in slices

1 1/2 c. salad oil

1/4 c. Worcestershire sauce

1/3 c. lemon juice

3/4 c. soy sauce

1/2 c. wine vinegar

1/2 c. parsley flakes

2 tsp. pepper

2 1/4 tsp. salt

Mix and put over roast. Let marinate overnight. Grill and enjoy.

Absolutely. The key is in how you use the marinade and where you want the taste to penetrate the meat.

For a whole chicken my suggestion is to butterfly the chicken or make sure that you put the marinade in the cavity of the chicken as well as under the skin and then put the whole chicken in a bag.

For a roast it is harder only because you do not really want to cut it up as that will dry it out in the cooking process but you can however make small holes with a skewer to put your marinade under the surface. Just don't make too many. Then it is the same as a steak you want to rub it on and then put it in a bag with the rest of the marinade.

In both cases the longer you leave it the more the flavours will infuse with the meat. As little as 4 hours and up to 24. Over night is usually sufficient for most marinades to penetrate the meat.

Use whole items like garlic and lemons cut in half (once you have squeezed out the juices, whole onions etc if you want to marinade on the fly! Just rub it all on the roast or the chicken making sure to use salt (sea salt is best), some olive oil and then you just have to remove them when the cooking is done. (make sure for chicken some of the whole items are in the cavity)

Good luck I have added sites for marinade recipes.

I have had really good luck marinading larger cuts in a gallon or 2 gallon zip lock bag. Squeeze out the air and pour in around 2 cups of marinade squeeze it around the meat etc. Marinade it at least 5 hours. Dry rubs are also wonderful for these types of meat and provide wonderful flavors.

Use a deeper container to marinade larger pieces of meat. The meat is much more tender when you can marinade it longer than a couple of hours. Overnight is best. Also, when it's baking, baste the meat to keep it from drying out.

For sure! Large cuts of meat can be marinated with ease. Just remember that you don't neccesarily have to drown them As long as the meat is in contact with the marinade you're fine. Just make sure you throw in some herbs and chopped garlic (especially for red meat)

i make sauerbraten and it is a large roast i marinade it for 3 days depending on the size but a roast and chicken i would do 24 hrs at least...

yes u can marinade joints, i personally marinade chickens in garlic butter. i place butter with garlic and parsley place it in foil and roll it in to a sausage place it in the fridge, leave to go firm and then slice and place under the skin of the chicken any left over i brush on the top to give a crisp taste and flavour

COOK A BEER CAN CHICKEN.

STICK A HALF CAN OF YOUR FAVOURITE BEER IN A CHICKEN AND PUT IT ON THE BBQ FOR THREE HOURS OR TILL NO LONGER PINK. YOU WILL HAVE THE BEST MOIST CHICKEN IN THE WORLD BETTER THAN MARINADING IT.

try injecting marinade into the meat

yeah, u just need to put it in a big enough container. you can tenderize the chicken by putting it in a salt bath overnight and the rinsing. . u can also poke some holes in the meat to make sure the maranade seeps in.