Go Ahead: Rub It In

by Joanna Lefebvre (jll@clubandresortbusiness.com)
March 2008
 

THOUGH GRILLING produces juicy, smoky meat, it’s important to add a little flavor to the mix. Rubs and marinades will add both flavor, distinction and tenderness.

• Rubs are dry spice blends, usually including both salt and sugar. You can rub them on meat immediately before cooking, which adds mild flavor, or do it a day or two in advance, which brings the spice flavor deeper inside the meat.
• Marinades are liquid, and can be made out of pretty much anything. The most important ingredient is something acidic (like lemon juice, vinegar, or wine). It's important not to marinate for too long; as little as 15 minutes for seafood, four to six hours for thin cuts of meat, and up to 12 for larger ones.
• Don't reuse marinades; if you want to make a sauce out of the leftovers, either boil them for at least two minutes, or make a separate batch for sauce.
• Brush the extra marinade off your meat before putting it on the grill.
• If you're cooking with barbecue sauce, brush it on at the end of the cooking process, so the meat can cook through without the sugars in the sauce burning.