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5 Asian secrets to tender, flavorful meat on the grill

If you鈥檝e ever been a victim of tough, dry meat fresh off the flames, you鈥檒l want to read this. I鈥檓 not going to talk about techniques or equipment 鈥� I鈥檒l leave that to the experts 鈥� but I do want to discuss marinades, or rather what what goes into them. Many Asian grilling marinades rely on certain ingredients, some surprising, some maybe not so, to both tenderize and flavor meats.

Grilling aficionados agree that salt rubs and brines are key to a moist and tender product on the grill. They鈥檙e certainly trending right now. However, if you ask any Asian grandma how they prepare their meat for the grill or request your Filipino neighbor鈥檚 family barbeque recipe, you鈥檒l notice that neither are on the agenda. 

So why be a lemming when you can show off at your next cookout by taking your cue from Asian cuisines? I鈥檝e taken the liberty of compiling my favorite ingredients/recipes for you to try. They鈥檒l no doubt keep grilled meat moist and punch up the flavor at your next barbecue:

Pickles and Tea

1. Fruit

Pickles and Tea

Asian pears鈥攁nd some say, apples and kiwis鈥攃ontain enzymes that dissolve protein and connective tissue and are the secret to every Korean grandma鈥檚 outrageously delicious barbecue recipe. In this  given to me by my friend Susan鈥檚 grandma, kiwis are peeled and pureed before being mixed into the meat marinade. Popular Korean food blogger Maangchi uses pureed pear in her recipe for , and I鈥檝e seen recipes using pear juice or shredded apple too.

For the simplest application, mash or slice fruit and spread over thin cuts of meat and leave for a few hours before grilling.

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