GRILL! The basics of the beginnings....

As the thermometer steadily climbs up into numbers I'd rather not even think about.... That means its too hot to cook inside. And time to GRILL - or get take out!

Here are some of the basics for getting your GRILL on!

TO RUB OR MARINADE - THAT IS THE QUESTION!!!

A rub is a mixture of spices, herbs, sometimes sugars, oils, or garlic, used to flavor foods before they are cooked. Rubs can be dry or wet as in a paste, and foods prepared with rubs are most often cooked using a dry heat method, such as grilling, roasting, or sauteing.
When using a spice rub, wet or dry, sprinkle or spoon it over the meat, then gently massage in the seasonings to make sure they adhere.

Allow time for the seasonings to penetrate. Rubbed meats can be cooked immediately, but for more intense flavor, refrigerate rubbed meats at least an hour, or larger pieces overnight.


MARINADES....
are liquid mixtures used to flavor meats, often using ingredients such as vinegar, lemon juice, wine, yogurt, or soy sauce as a base. They can also include oils, herbs, and spiPrevent cross-contamination by discarding the marinade after removing meat, and do not use it as a basting sauce.

A great, simple way to marinate a cut of meat is to place it in a zip-top plastic bag with the marinade and press out any remaining air before sealing. While marinating simply turn the bag over a few times in the refrigerator.

For thin cuts of meat you can evenly marinate in a glass baking dish. Pour half the marinade in the bottom of the dish, place meat cuts on top, and pour the remaining marinade over. Cover the dish with plastic wrap and refrigerate.

Don't marinate in aluminum containers or foil because a chemical reaction between acids and aluminum could spoil the food.

Marinades are a great way to experiment. You don't need many ingredients to impart flavor -- crushed garlic, a little lemon, and olive oil, rosemary, cracked black pepper and a few onion slices is one of my favorite combinations for a quick marinade.

Very acidic marinades should not be used for long periods of time because they break down the meat, causing a mushy texture.
ces.


get grilling!!!