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An expert's guide to a successful Independence Day barbecue By Doram Gaunt Tags: Israel travel, barbecue  Truly top-quality meat requires only a minimal treatment to be at its best. Anyone with marbled, fresh entrecote steaks that have been properly aged needs no more than sizzling coals and a little salt and pepper to achieve a perfect end result. But in our world such steaks are becoming hard to find, and on the grass in the park, most of the innumerable barbecuers will be grilling cheap, simple and commonly available cuts of meat. The fire and the smoke do well by most types of meat, and add a great deal of flavor of their own. Nevertheless, good marinades, or a touch of seasoning, can turn the meat on the fire into something unique and more interesting. The common belief that lengthy marinating is better than quick marinating is only partially true. Soft pieces of meat need the marinade only to add flavor, and a brief immersion - between 10 minutes to an hour or two - will suffice. In that case, the marinade serves mainly as a seasoning and does not have to penetrate deep into the meat. Pieces of meat that are tougher are likely to soften as a result of a long immersion of four to 24 hours, in the refrigerator, in a marinade containing acidic ingredients (citrus juice, vinegar, wine, yogurt, etc.) or meat tenderizing enzymes that digest the proteins in the meat, and which are found, for example, in some fruits. The softening marinade penetrates the surface and weakens the hard muscle tissue, thus tenderizing the meat and preserving its juiciness. But prolonged immersion in such a marinade can also harm the meat tissue and make it mealy or pasty, and sometimes even add overly acidic flavors. In order to avoid this, immersion in an acidic marinade should be limited to a few hours, or at most to a night in the refrigerator. One should also take into account that the smaller the pieces, the larger the relative surface area that comes into contact with the marinade, and therefore small pieces need shorter marinating time. For the process to be effective, the meat has to be covered by the marinade on all sides. This can be achieved by using a plastic bag - then there is no need for greater quantities of marinade. Remove as much air as possible from the bag, once it is full of marinade and meat, and place it in a large bowl, which will contain any accidental leaks. Advertisement Thin marinades can be brushed on the meat during grilling. This helps to glaze the meat and to add flavor and juiciness. You can also use the surplus marinade as a sauce, provided that the leftovers were boiled in a small pot on the fire for at least five minutes, right before eating. (Under no circumstances should you eat a marinade used with pieces of raw meat without boiling it, because of the danger that a bacterial infection could develop in it.) If you are already boiling the marinade, you can then reduce it in order to get a thick sauce, and stronger and more concentrated flavors. Dry rubs bring the flavor mainly to the surface of the meat, and barely penetrate it. In large quantities the mixtures cover the meat, protect it from overcooking and leave it juicy. The rubs can also add a crunchy texture. The flavor of the rub crust improves if it contains a little fat, which also causes it to fry and keep from drying out. (Jini) Cola-lemon marinade Sweet and sour is always a good combination in a marinade. This one is particularly suitable for chicken pieces. 2 small lemons 1/2 cup sugar 1/4 cup soy sauce 1 cup cola salt, pepper Cut the lemon into slices (with the peel) and remove the seeds. In a small food processor grind the slices of lemon with the sugar into small pieces. Add the rest of the ingredients and mix; taste and adjust the seasonings. Soak chicken wings, legs or thighs in the marinade; it is also good for skewered beef or steaks. Marinate for half an hour or as much as overnight (in the refrigerator). Marinade of scallions and tahini A thick and rich marinade, suitable for chicken, beef and lamb. 4 scallions 1/4 cup olive oil 1/2 hot chili pepper, green or red (or according to taste) 1/3 cup vinegar 2 garlic cloves 2 tbsp. tahini 2 tbsp. soy sauce Grind all the ingredients in a food processor. Spread over steaks or chicken pieces about half an hour before grilling. Marinade of peanut butter and chili Particularly suited to pieces of pullet, for skewered meat and for chicken wings. 1/4 cup smooth peanut butter 1 cup boiling water 4 tbsp. sweet chili sauce 3 tbsp. lemon juice 3 tbsp. Worcestershire sauce salt, pepper In a small bowl, mix the peanut butter and the boiling water until you get a smooth mixture. Add the rest of the ingredients; taste and adjust the seasoning. Marinate for an hour or as long as overnight (in the refrigerator). Marinade of spearmint,ginger and honey The flavor of fresh spearmint (nana)is particularly suited to rich, fatty meats like lamb, but is also good with chicken or beef. 1 medium-sized bunch fresh spearmint, stalks removed 1 cup vinegar 1/4 cup honey 1/4 cup vegetable oil 1/2 tsp. ground black pepper salt In a food processor grind the spearmint leaves, the vinegar, the honey and the oil. Season with salt and pepper; taste and adjust the seasonings. Marinate lamb, chicken or beef for an hour or as long as overnight (in the refrigerator). Oriental-flavored dry rub Strong seasonings must be used in moderation so they won't dominate the taste of the meat, especially if it is thinly sliced. 1 stick of cinnamon about 2 cm. long 2 tsp. coriander seeds (not powder) 1/4 tsp. whole black peppercorns 4 whole cloves 1 tsp. fresh thyme leaves 1/4 tsp. coarse salt 1 tsp. olive oil Place all the seasonings in a dry skillet and roast lightly, only until an aroma begins to emerge. Transfer to a mortar and pestle (or to a small herb grinder); add the salt and crush into a powder. Add the oil and stir. Sprinkle in moderation over chicken or beef just before grilling. Paprika, cardamom and lemon rub This is a seasoning with a strong taste and color, which can suit all types of meat, on condition that you don't overdo the amounts (be careful with thinly sliced meat!). seeds from 4 cardamom pods 1/4 tsp. whole black peppercorns 4 tsp. sweet Moroccan paprika in oil thinly grated zest from 1 lemon salt With a mortar and pestle, crush the cardamom seeds and the black pepper finely. Mix with the other ingredients; taste and adjust the seasoning. Suitable for sprinkling in moderate amounts over all types of meat, just before grilling. BACK TO HAARETZ.COM INDEPENDENCE DAY GUIDE Bookmark to del.icio.us   Stronger than its ills The 60th anniversary celebrations are accompanied by a bad taste. Rise in racism Israeli Arabs say institutionalized racism has increased.

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