The best marinades for barbecued meat – the flavour starts even before you cook it!

The secret to perfect barbecued meat? It’s not just about the right temperature and technique, but above all… the marinade! It’s the marinade that gives the meat its aroma, tenderness and depth of flavour, which delights the palate. Below you’ll find three tried-and-tested marinade recipes that work brilliantly on a brick barbecue – for poultry, pork and beef alike.

Classic garlic and herb marinade (for poultry and pork)

Ingredients:

• 3 cloves of garlic (crushed)
• 5 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 tablespoon of honey
• 1 tablespoon of mustard
• Provençal herbs, salt, pepper

Tip: Marinate the meat for at least 4 hours (preferably overnight), keeping it in the fridge in an airtight container.

Spicy BBQ marinade (for spare ribs and pork neck)

Ingredients:

• 4 tablespoons of ketchup
• 2 tablespoons of soy sauce
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of honey or maple syrup
• 1 teaspoon of smoked paprika
• A pinch of chilli or chilli flakes

Tip: Ideal for meats cooked slowly on the barbecue, e.g. over indirect heat in a brick barbecue.

Oriental marinade with ginger and soy sauce (for beef)

Ingredients:

• 3 tablespoons of soy sauce
• 2 tablespoons of sesame or rapeseed oil
• 1 tablespoon of grated ginger
• 1 clove of garlic
• 1 tablespoon of honey
• A pinch of pepper

Tip: Marinate the steaks briefly – half an hour is enough to ensure the natural flavour of the beef isn’t overpowered. Remember: take the meat out of the fridge 30 minutes before grilling – it will reach room temperature and cook evenly.

Enjoy your barbecue – let this aromatic meat be the highlight of your brick barbecue! 🔥🥩