#4. Get Your Ingredients Ready For The Grill
There will be times when all you have to do is season some steaks with some salt and pepper and throw them on the grill but did you remember to take them out of the refrigerator 15 to 25 minutes before you start grilling? Grilling foods, especially meats, is much more efficient when they start out at room temperature.
What about brines, marinades and rubs? Are you planning on using any or all of these techniques? Brines are popular now. The idea is to soak poultry and lean meats like pork in a salty solution to help them hold their moisture resulting in juicy, tender food.
How long you brine your ingredients depend on what you are cooking but remember to rinse off the brine before cooking or you may end up with over salty results.
Marinades are used for tougher cuts of meat so think of meats you will be grilling on indirect heat. Marinades usually have an acetic element like wine or vinegar along with fresh herbs and spices. Oil is another popular ingredient used in marinades.
Depending on the cut of meat, marinades can work in as little as 30 minutes but most times you’ll do better if you marinate over night in the refrigerator.
Rubs are blends of spices and herbs that are applied to foods before grilling to give them more flavor. If a liquid is used like an oil, it is called a wet rub otherwise if no liquids are added, it’s called a dry rub.
A good example of a popular rub is Cajun rub that might include pepper, dried thyme, garlic powder, onion powder, cayenne pepper and salt. Like a marinade, rubs can be added 30 minutes prior to cooking or the night before so the spices can permeate the meat.
So depending on what you are cooking and what you are planning to use to add extra flavor, remember to plan ahead so you’re not scrambling at the last minute.