Marinades are a great way to add flavor and tenderness to meat before BBQ cooking. With KOM charcoal, properly marinated meat becomes even tastier.

Every good marinade has three basic components: acid (lemon, vinegar), fat (oil) and spices. Acid tenderizes meat, fat carries flavors, spices add aroma.

How Long to Marinate

Thin pieces of meat (chicken breasts, steaks) - 2-4 hours. Medium pieces (chicken thighs) - 4-8 hours. Large pieces (pork shoulder) - 12-24 hours. Don't marinate too long - acid can make meat mushy.

Marinating Mistakes

Don't use aluminum containers - acid reacts with metal. Use glass or plastic. Always marinate in refrigerator, not at room temperature.

Preparation for KOM Charcoal

Before cooking on KOM charcoal, dry meat from excess marinade. This helps form nice crust. Let meat reach room temperature.

Quality KOM charcoal from beech, oak and hornbeam will add additional wood aroma to marinated meat. No chemicals, just natural flavors.