Fire Up the Grill!

by Mark R. Vogel

Wet marinades or dry rubs? A marinade is a combination of liquids and/or spices while a dry rub is just that: a mixture of dry ingredients. For tougher cuts of meat such as London broil, flank steaks, skirt steaks, etc., definitely go with the marinade.

The marinade will help tenderize the meat somewhat. On tender foods you can use either. Steaks and chicken are best if marinated overnight. Fish on the other hand should not be marinated more than an hour. Its' delicate meat will break down and turn to mush if marinated too long. For dry rubs, coat the food with olive oil, apply the rub, and allow it to sit for 5-10 minutes.

The number, type, and ratio of ingredients for marinades and rubs are endless and largely depend on your preference. (We're talking about making them from scratch of course. The store bought processed stuff is needlessly high in calories and chemicals and certainly will not taste like homemade).

Typical marinade ingredients include various oils, vinegar, wine, citrus juices, Worcestershire sauce, soy sauce, and hot sauces, in combination with aromatics (onion or garlic), herbs and spices. Dry rubs can include any and all dried spices you can think of. I like a combo of salt, pepper, paprika, cayenne pepper, garlic powder, onion powder, and thyme.

Now the cover issue. Generally speaking, it is best to keep the lid closed. Doing so helps the food retain its natural juices and enhances flavor. Remember though, that closing the lid increases the heat. With the lid closed, your grill becomes a combo grill/convection oven. The food cooks from contact with the grill as well as from the increased heat surrounding it.

If you're cooking something that requires lower heat and longer time, (like that on-the-bone chicken breast we discussed), you will probably need a lower heat setting with the lid on.

A grill thermometer sure comes in handy here. If you're using coals, you may want to use less or spread them out so as not to burn the chicken. Delicate items that cook very quickly do not necessitate closing the lid.