Smoke and Rubs
The distinctive flavor of grilled foods comes from the cooking as well as the recipe. Charcoal lovers wouldn't think of giving up that smoky taste.
Instead, soak the chips or chunks for 20 minutes, drain and place in a metal or disposable foil drip pan. Poke several holes in the bottom of the pan and place it directly on the lava rocks or coals. Preheat it with the grill.
Many other interesting alternatives exist for those who use a charcoal grill. Flavored smoke, a combination of heady aromas from hardwoods and fresh or dried herbs, imparts a special flavored to barbecued foods.
A little usually goes a long way. Use just enough to complement, but not overpower the food's natural taste. Always soak flavorings, such as wood chunks or chips, in water at least 20 minutes before adding to the coals so that they smolder and smoke, not burn.
 �2006 Publications International, Ltd. Fresh rosemary adds a fragrant flavor when sprinkled over hot coals. |
 �2006 Publications International, Ltd. Spread the soaked chips over the hot coals. |
 �2006 Publications International, Ltd. Soak wood chips or chunks for twenty minutes. |
Many diverse woods are available for use on the grill. You can find them in supermarkets, hardware stores, and specialty stores. Only hardwoods and fruitwoods, such as hickory, oak, mesquite, pear, or apple should be used to produce aromatic smoke. If you chip your own wood, never use softwoods, such as cedar, pine, or spruce; these emit resins that can give food an unpleasant taste.
Flavored smoke is just one way to enhance the taste of grilled foods. Rubs, marinades, basting liquids, and dipping sauces are all part of the grilling tradition.
Rubs, Marinades, Bastes & Sauces
It's only natural, given the ease of grilling, that there should be simple ways to add extra flavor and excitement to grilled meats, poultry, and seafood. Rubs and marinades take two different approaches to achieving this goal.
Rubs add flavor, and in some cases, seal in juices to form a delicious crust. They can be applied just before cooking, or the rubs can be applied to the food and refrigerated for several hours for a more pronounced flavor.
 �2006 Publications International, Ltd. Use fingertips to rub the mix over both sides of the meat. |
Paste rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, prepared mustard, soy sauce, Worcestershire sauce, or horseradish.
Marinades add flavor and also moisten the surface of the meat to prevent it from drying out over the hot coals.
Flavoring marinades are used for fish, boneless/skinless chicken breast halves, vegetables, and already tender cuts of meat. These foods are only marinated for a short period of time -- 15 minutes to 2 hours.
Tenderizing marinades include an acidic ingredient such as wine, vinegar, yogurt, tomatoes, lemon juice, and lime juice, combined with herbs, seasonings, and oil. Some fruits also contain tenderizing enzymes. These include, pineapple, papaya, kiwi, and figs. Beef, pork, lamb, and bone-in chicken pieces should be marinated in a tenderizing marinade for a few hours or overnight.
Turn marinating foods occasionally to let the flavor infuse evenly.
 �2006 Publications International, Ltd. Marinating in resealable plastic bags is easy and there's no clean up. |
 �2006 Publications International, Ltd. Marinating infuses flavor into all kinds of grilled foods. |
 �2006 Publications International, Ltd. Add barbecue sauce when meat is almost done so it doesn't burn. |
Only use marinade drained from the meat as a basting sauce if the meat will cook on the grill for at least 5 minutes after the last application of the marinade.
If you want to use marinade drained from the meat to make a dipping sauce, you must follow food safety practices. Place the marinade in a small saucepan. Bring it to a full boil and boil for at least 1 minute. These precautions are necessary to prevent the cooked food from becoming contaminated with bacteria from the raw meat.
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