Renowned chef Johann Lafer has issued a warning regarding the practice of grilling pre-marinated meats, citing potential health and flavour concerns. In a recent interview, Lafer cautioned against purchasing or using meats that have been pre-soaked in marinades, particularly those containing a significant amount of liquid.
“Avoid marinated meat” Lafer stated. “Wet marinades drip onto the hot coals and burn, creating toxic fumes”. He advised consumers to scrape off pre-marinades if necessary, expressing concern about the unknown length of time meat may have spent immersed in such solutions. He extended this caution to seafood, explaining a preference for purchasing whole fish rather than pre-cut fillets.
Lafer advocates for dry-rub seasoning methods, suggesting the use of spices crushed in a mortar and pestle and applied to meat the day before grilling. He strongly discourages the practice of marinating meat in oil at home, favouring the flavour enhancement achieved through dry rubs.
The chef’s concern extends beyond health, rooted in a personal aversion developed during his childhood. He vividly recalled his father’s grilling technique on their Austrian farm, which involved dousing coals with gasoline to ignite the barbecue. “It immediately reminded me of my father and his moped gasoline” Lafer explained. This resulted in a lasting association of grilled meats with an unpleasant, fuel-like taste, effectively ending his enthusiasm for barbecuing for decades. He believes the flavour profile introduced by burning wet marinades can impart a similarly undesirable aftertaste.
