Some people are purists and insist on enjoying the natural flavors of grilled food, but others (myself included) believe that foods cooked on the grill can be further enhanced by sauces, rubs, mops and marinades, taking them to the next level. Get a little adventurous with your grilling this Summer and try out one of these methods for adding serious flavor to your 'cue.
Here's a quick rundown on different types of flavor enhancers for your grilling pleasure:
Marinades are good on leaner or blander foods like chicken breasts, pork chops and vegetables, and should be used at least 30 minutes to a few hours before cooking. The oil in the marinade keeps flavor and moisture in, while the acid (i.e.: lemon juice, vinegar) acts as a tenderizer. Do not reuse a marinade that has been used for raw foods. If you want to reuse it, simply boil it for three minutes (because you don't want to be getting or giving anyone food poisoning).
This article appears in Jul 8-14, 2010.
