This week I want to give your favorite BBQ meals a flavor boost with a exciting Rub and Marinate!

The idea behind marinades in most cases is to tenderize and impart favour. So you need a acid, best one being citrus!

You can have a wet marinade for strong effect or dry which are also called rubs. The great thing is by marinating a piece of meat, it allows you to use a slightly cheaper cuts of meat.

Cuts that work well are.

Shanks

Brisket

Thick flank

Topside 

Wet Marinade

Lemon yogurt marinate, great for lamb and beef

2 kg Lamb rump
1 cup yogurt
2 Lemon, juiced and smashed
1 cup fresh thyme, crushed
10 clove garlic, smashed
3 Tb olive oil
1/2 Tb seasalt
Combine with the meat and refrigerate over night

Dry marinade

Mike dry rub, great for pork ribs and fish

1 Tb each, mustard, cumin and coriander, toasted and marinated
1 Tb garlic powder
2 Tb seasalt
1/2 Tb ground pepper
1 Tb smoked paprika
1 Tb mixed dried herbs
1/2 Tb cayenne pepper

Mix all the ingredients together, rub over meat before cooking