Originally Posted by foodguy
NO. JUST. NO.
Salt and pepper today. Wrap tightly and refrigerate. Put together the marinade and let the meat stand in it for an hour or so. pat dry and grill.
there's a lot of reasons, but briefly: marinades only penetrate the outer millimeter of the surface of the meat. longer marinades do not increase penetration. Plus, as you guessed, the acidity in that marinade will start to denature the protein on the surface of the meat. Finally, the flavors you're dealing with there are very bright and pointed. they will dull over time. (incidentally, i question the use of soy and ginger in this ... think it would be terrific without it.) (also cilantro ... because soft leafy herbs don't contribute a lot of flavor -- unless you include them with the meat on the grill, and then they tend to char)
Oh, wow. Okay, I was way off-base -- thanks for course-correcting me.
So I plan to eat half of it on Sunday night and the second half on Monday night -- should I still salt and pepper it tonight and let it sit for two days? Will it get all watery and gooey while wrapped?
As for the marinate part, I'm assuming you're saying I should rest the meat in it an hour before cooking -- is that correct?
To sum up: salt and pepper now, prepare marinade and marinate the meat an hour before cooking.
As for the soy and ginger, I still fully plan on using them because, well.. I bought them
The cilantro I'll probably add to the pan a couple minutes before taking the meat off.
Any other tips are much appreciated -- thanks again!
Edit: since I'm going to eat this twice, the first time I'm going to try the marinade with the ginger and the second time, without