hey everyone it's jen bear and you have had a ton of questions about marinades and so today i want to talk marinades and i brought in the expert this is garth he's my favorite local butcher and he's an expert on meat and seafood so thank you so much for saval garth for joining me and now help us understand why would we marinade versus salt or just seasoning a steak or a piece of meat well marinating not only enhances flavor but marinating also improves tenderness the marinades will penetrate into the meat and start to break up that muscle tissue and soften it up okay good well that's really good to know and that's helpful um you know also we've got a couple different types of meat here so i'm gonna start with chicken now i cook a lot of chicken i like to use this johnny's roasted garlic and herb marinade it's really good it adds a lot of additional flavor to the chicken but i'm always worried about marinating it too long can you help us understand why we need to only marinate chicken for a little while sure sure chicken will is more porous than the beef and also chicken is usually cut thinner than the beef so the marinade will penetrate very quickly so you have to be really careful with the vinegar or soy based marinades because they'll burn or they'll begin to cook the product and ruin it ah okay so i've had that happen before i accidentally marinated my chicken too long i got stuck away and it was stuck my chicken wasn't at home in the fridge it turned a little bit white is that what was happening that's exactly what happened okay so now i would normally marinate this uh about 30 minutes is that a good time it sounds about right okay great well let's move on to pork then because i did get a couple questions about pork chops bone in versus bone out would you marinate them the same way you marinate them the same way the bone in meats enhance flavor a little bit okay versus boneless meats but as far as marinating it'll be about the same thing okay now and i've got a mustard-based marinade it's got a little bit of olive oil some garlic some seasoning salt and i would usually keep this in in the fridge marinating for a few hours is that long enough yeah that sounds about right again again we want to be really careful with any soy based or vinegar-based marinade with the pork chops oh with the pork chops yes so that marinade being oil-based sounds perfect to do for that amount of time okay great wonderful all right well let's move on to beef then we've got a couple different cuts of beef here and the marinade that i made up today was with this johnny's french dip anju and i just mixed it with red wine everybody loves red wine smells delicious it gives a nice beefy flavor to our steak really enhances that natural flavor so i'm going to marinate this one now you said i can marinate this overnight is that right that's correct um lemon broil is a great cut it's a cut of round it's got great flavor but it's not known for its tenderness okay so marinating it overnight in this wine based marinade will make it turn out fantastic it'll tenderize it'll break down the muscle tissue and it'll enhance the flavor okay great so now i sometimes grill that but you're saying i can stick it in the oven too and just you can broil it or put it on the on the grill okay perfect now what about this guy what would you do with that that's where this beautiful sauce comes in in the johnnies again mix the johnnies with the wine season the chuck roast okay put it in a heavy skillet and brown it up and then place it in your your pot roast container and then pour the the juice mix and the wine into the pot and cook it it'll be a fantastic flavor so this one you wouldn't marinade but you would season it sear it and then pour the marinade right into the slow cooker use that as the as the fluids for the pot roast well thank you so much for all the tips i really appreciate your help if you have more questions on meat and marinade please feel free to ask your butcher if you have any other questions about the household feel free to visit my website jenbear.com you