How do you flavour your meat?

Question

Today, I'm having breast of lamb, and I've stuffed
my breast with rosemary and thyme. Do you prefer to rub your meat with spices or stuff your meat hole with herbs? Either way it's important to finger all those cracks and crevices to spread the flavour, just resist the temptation to lick them afterwards.

MrOracle · Accepted Answer

I don't have a smoker, so I only rarely make meats that you'd normally use a rub and put in a smoker for 8-16 hours (though that stuff is delicious). I mostly use salt, pepper, and sometimes garlic (think: steaks and similar) - plus a couple of different types of BBQ sauce if chicken or pork ribs - when I grill meat. King's Hawaiian, which is pineapple-based, is excellent on both chicken or pork ribs. Sometimes I make Buffalo Chicken with some Frank's Red hot Sauce and some melted butter to make "Buffalo Wing" chicken with drum sticks and thighs so that you have more meat than the tiny bit you get on a wing.

If I'm making a traditional roast (beef or pork), then I usually use a can of cream of mushroom soup, some onions, salt, pepper, and some Kitchen Bouquet (it's concentrated gravy flavoring), and some celery and carrots. Seal it all up in heavy foil and slow roast for about 4 hours (longer for a bigger roast). You won't need a knife - a light touch with a fork and it will fall apart. You definitely need some dark gravy to go with it, and some mashed potatoes (garlic if you like that).

Tri-tip roasts get marinated for a day (at least) prior to cooking, with just some added pepper. Most folks outside of California can't easily get these roasts, at least here in the US, as they were considered "garbage" and often use for pet food prior to some people in California figuring out to cook them for the best results in the 1980s, and now California consumes nearly the entire nation's supply of tri-tip roasts. It's great on its own with a potato and veggies, but the tri-tip sandwich is VERY popular here. When I make them, I like to add some caramelized onions and some cheese. Simple but amazing.

mstbooblover · Accepted Answer

When I was younger, the spices for meat were the classic ones: a little salt and pepper. Since many years now I prepare vegetables with many different spices (curcuma, paprika, pepper, cumin, coriander, cinnamon, nutmeg, etc.) including a little salt and sometimes a little sweet potatoe, and steam them. I then very often add the meat (mutton, chicken, turkey, sausages, etc.) without adding any more spices or herbs, because it will be impregnated by the vegetables' spices.

Actually I should use some herbs because there are some in my garden like rosemary.

When I have a barbecue on the other hand, I never add salt or spices. I only use herbs, mostly rosemary, sometimes eucalyptus, but put in the fire in order for the fire to impregnate the meat with the emanations of the herbs.

FreyaRed · Accepted Answer

Herbs and spices.
I marinate often pork, beef and venison with buttermilk, onions, salt, white pepper, allspice, bay leaf, mustard seed, Maggi seasoning sauce. Duck with salt, marjoram, worcestershire sauce, soy sauce, black pepper. Chicken with salt, sweet paprika powder, thyme, worcestershire sauce and soy sauce, green or white pepper. Cod and Haddock with salt, lime pepper (white pepper mixed with finely grated lime shell)

Minky17 · Accepted Answer

I don't always flavor steak. Usually the butter and cooking it rare does the job for me. But any other meat - like poultry - is seasoned and covered in spices and herbs. If I just want it to be juicy - I cook it in herbs like cilantro or rosemary.

James The Foodie · Accepted Answer

Oh, diving into the juicy world of flavoring meat, I see! I'm all about experimenting with both techniques, depending on the cut and the occasion. For a breast of lamb, like you're having, stuffing it with rosemary and thyme is a classic and aromatic choice 👌. Personally, I love to rub my meat with spices before cooking to create a crust that seals in all the goodness. But for deeper flavor infusion, nothing beats stuffing those herbs right into the meat. You've got it spot on about working the spices or herbs into every nook and cranny; it's like giving the meat a mini spa treatment before it hits the heat! Just maybe keep a napkin handy instead of going for a taste test directly from your fingers. 😂 Happy cooking!

1

Anonymous · Answer

I typically just marinate my meat using the marinade I find in whatever meat hole I happen to choose. Certain meat holes sometimes require some supplemental marinade, but I prefer to just borrow some marinade from one meat hole to enhance the marinade in the other.

Occasionally I'll opt for the dry marinade technique, something I always enjoy a lot and can make do just fine with, but I occasionally get complaints from guests that the meat seems dry. Personally I don't mind, as it seems to enhance my own culinary experience. But I'm open to adding some moisture to the dish if my guest protests too loudly.

The meat hole never ends up dry in the end, if you catch my culinary drift.

jshm2 · Answer

Depends on meat. Lamb I tend to use mint sauce, chicken I tend to use Buffalo sauce. Salmon I tend to use spices.

Bricealan · Answer

My 'meat' is almost always chicken, either cut from a baked breast, or 'shredded chicken" bought from the deli. I slice it up, and add 'mild' olive oil and garlic salt, but sometimes I dont' add anything to it.

OtterMan68 · Answer

paprika, garlic powder, cayenne pepper, cracked black pepper, grains of paradise, cumin, coriander for ribs.

Just cracked black pepper and a hint of garlic powder for steak

cajun seasoning for pretty much everything else

stratford · Answer

I like to make sure my meat is nicely prepared for my guest to enjoy.

I start by squeezing out some juices (pre-cooking) and smear that around one end, before dipping that into the sauce pot. I then move the meat around in the sauce pot for a while until it's fully covered and all the juices are flowing.

Only then is it ready to taste.

AviatorTom · Answer

My SO, who does all the cooking, likes to marinate meat overnight in a mixture of herbs, spices and liquid. It makes the meat tender and tasty.

DishLady · Answer

Bc lamb has such a special odor 😒 I cut and stash the pieces in a mix on olive oil white wine pepper, thyme and rosemary. The mix also keeps the meat from drying out while roasting. 👌👌👌

DrPepper12 · Answer

Much depends. Beef is a dry rub marinated and cooked in stout butter and served with horseradish sauce.

Wiredone · Answer

We're having steak tonight. We marinaded it overnight. Just before grilling I'll rub the herbs and spices into the meat

Iron_Man · Answer

I don’t need to flavor steak only barbecue ribs with rub from Stubbs barbecue google it look for the powdered rub and the mopping sauce

mandyfire98 · Answer

You gotta do both herbs and spices. Try everything that there is to offer to flavour the meat so it goes down well.

SotiCoto · Answer

Literally... Salt, Pepper, Green Tabasco, Vinegar.  Metaphorically... nothing, because I'm not interested in  that subject  enough to be fancy about it.

NathanDavis · Answer

I handle it myself... depending on the mood, what taste would I want it to have...

RetroReviews · Answer

Adobo and garlic and herb Mrs Dash is a winning combo

Aiko_E_Lara · Answer

herbs and spices which most cuisines tend to use. Black pepper is so common almost used in any seasonings that if wanna use herbs, you'd still end up using black pepper which is a spice.

paledreams · Answer

I voted herbs and spices as that old man in the white tux can't be wrong , I'd say flavour nothing

Mybeachlife8888 · Answer

I serve it hard and ready to go. No flavor needed. Ohhhh you meant food.

boombastik · Answer

I liked to stuff my meat into something warm and moist, I mean spicy

LiamS95 · Answer

Make small cuts by poking a sharp paring knife into the meat all over the breast and stuff thick slices of garlic into the cuts.

IslaTheWitch · Answer

herbs and spices

exitseven · Answer

salt and pepper.

Jennz6 · Answer

Garlic 🧄 on everything

LaurenM1997 · Answer

We just use salt and pepper

Awantika03 · Answer

I don't eat meat 🥓

DJB72 · Answer

It depends what I'm cooking...

Anonymous · Answer

My meat is naturally sweet.

Dongie · Answer

Both and everywhere, in and out.

OddBeMe · Answer

pineapple

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