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5 Asian secrets to tender, flavorful meat on the grill

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Guest blogger
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5 Asian secrets to tender, flavorful meat on the grill
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If you’ve ever been a victim of tough, dry meat fresh off the flames, you’ll want to read this. I’m not going to talk about techniques or equipment – I’ll leave that to the experts – 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’re certainly trending right now. However, if you ask any Asian grandma how they prepare their meat for the grill or request your Filipino neighbor’s family barbeque recipe, you’ll 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’ve taken the liberty of compiling my favorite ingredients/recipes for you to try. They’ll no doubt keep grilled meat moist and punch up the flavor at your next barbecue:


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Never suffer from dry, flavorless meat again. Instead, try these Asian cooking strategies that guarantee tender products on the grill. 


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By Patricia Tanumihardja, Pickles and Tea
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