Marinade Mastery Comes to Summer Grilling Season
With outdoor cooking season in full swing, Chef Merito is partnering with Chef Hugo Miranda, owner and executive chef of The Butcher's Block LA, to address common grilling mistakes and elevate home cooks' marinade techniques.
Miranda can provide commentary on the biggest mistakes people make when marinating meats for the grill, how to maximize flavor and tenderness with simple marinade techniques, and why marinades are the secret to stress-free summer entertaining.
Key Applications Across Proteins
Chef Merito's product line includes two primary formulations designed for different applications. The Chicken Marinade, infused with citrus and spice, is positioned for Pollo Asado, grilled chicken thighs, and meal prep purposes. The Meat Marinade delivers a deeply flavorful base for pork, ribs, and beef, creating tender, boldly seasoned results when marinated overnight.
Miranda also addresses creative ways to use marinades on chicken, beef, pork, seafood, and vegetables, as well as how Latino grilling traditions and flavors continue to influence American barbecue culture.
Why It Matters
For operators and home entertaining hosts, proper marinade technique directly impacts food cost efficiency and customer satisfaction. Expert guidance on marinating times, ingredient ratios, and protein-specific approaches can reduce preparation stress while delivering consistent, flavorful results—particularly relevant as independent restaurants and catering operations scale summer menus.
---
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors