To get the best flavor – and to tenderise the meat – use a marinade. The bigger the cut of meat, the longer the marinating time. Marinate thin slices of beef for around 10 minutes, steaks for two hours or so and large cuts such as deboned lamb, pork shoulder and ribs for up to eight hours – or even overnight, if you have the time and patience.
Dairy-based marinades – with buttermilk or yoghurt – work well with chicken wings. Marinate wings for at least 30 minutes in the fridge before you cook them. The more time you allow, the better they’ll taste. Make sure they’re well seasoned, too. Pressed for time? Cut the wings in half to make winglets, and roast for 10–15 minutes.
Have you tucked your napkin into your collar?
Ribs
Wings
Tacos
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