Grilling days — exploring marinades.
Vinegary ones are probably my favorite. They do a quick job — four-five hours tops — flavoring meat.
Garlic, mustard, thyme, and lemon flavors are here from the best Julia Child’s dressing. Sugar — to give it some color. Onion — for umami.
And the last but not least is mayo: fat — to amp the flavor and keep the marinade in place and protein — for an easy char and coating sugar to prevent it from burning.
WHAT WENT IN
— 1/4 cup red wine vinegar
— 3 Tbsp Dijon mustard
— 3 cloves garlic, minced
— 1 tsp dried thyme
— lemon juice from 1/2 lemon
— 1/2 cup brown sugar
— 2 tsp dried minced onion
— kosher salt 1/2 tsp per 1 lb of meat
— black pepper to taste
— 5 Tbsp mayo