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| Marinated Prime Meat with Fresh Herbs |
One of the most appetizing aromas and sounds to a
hungry party-goer is the sizzle of the summer time grill. With quality
ingredients, a tasty marinade, and a little preparation, the average BBQ chef
can grill almost anything nowadays. I remember watching some cooking shows and
travel channel specials recently about firing up the grill, and my mouth was
watering through the TV. Chef and pit masters alike were grilling everything
from different cuts of steak and seafood on wood planks, to seasonal fruits. I
kept watching these programs, while thinking all the years my family and I have
been grilling, as it dawned on me: it’s time to put more emphasis on the
marinade!
1.
Homemade
Should Always be an Option
I’ve always been a big fan and supporter of homemade
anything. With just a few simple and fresh ingredients, you can create a super
light and flavorful marinade. My old faithful goes a little something like
this: Salt, Pepper, Garlic Powder, Fresh
Chopped Parsley, Dried Oregano, Fresh Lemon Juice, and Olive Oil. You can
put this recipe on Steak, Chicken, and especially Seafood. The acidity of the citrus cuts down
your marinating time too, only needing a little over an hour prep time!
Quick Tip: When
grilling seafood, feel free to go citrus crazy. You can use lemon juice, lime
juice, orange juice, or pineapple juice.
Dry Rubs are also an excellent choice, especially if
you are trying to enhance the smokiness of the grill. When creating a dry rub,
just remember “red is good.” The most popular rubs on the market usually have a
reddish tint to them because the individual seasonings most likely have a
paprika or chili powder base. Combine all these dry seasonings to create a
great seared crust: Salt, Pepper, Garlic Powder, Smoked Paprika, and Ground
Cumin. I personally like to add a little Cayenne or Chili powder for some
spice, but that’s completely up to preference.
2.
When There’s
No Time for Homemade: Bottle Marinades I love
I’ve definitely been in the party-crunch situation
where I just don’t have the time to do a lot of food prep. Between all the
little details of a backyard party, and times where some guests arrive early,
as hostess, its impossible to have complete control. There are exceptional
bottled marinades that I always have in my pantry from the moment I undercover
the grill: Hoboken Eddie’s for Beef, Lea & Perrins for Chicken, and
Stonewall Kitchen (anything fruity) for Seafood. These marinades are full of
flavor, don’t taste over processed, and a little goes a long way.
Quick Tip: Pierce
whatever you are grilling to allow the marinade to soak into the meat or fish.
It really does make a difference.
I’m
personally not a pit master, as the majority of my expertise comes from inside
the kitchen. However I’ve learned that with the right method and recipe, a
tasty BBQ feast isn’t something only for the grilling greats. If a grilling
method has worked for you in the past, as mine have, chances are lighting can
strike twice on the grill.
Happy Cooking!
With
Love,
Grace
