Grilling is one of the great rituals of summertime. There’s nothing like the aroma and taste of food just cooked on your backyard barbecue. Grilled meats, chicken and seafood are juicier, and vegetables are sweeter, with a rich, smoky flavor. Once your grill is clean and ready to go, here are a few tips to help every barbecue go off without a hitch.
Seasoning is the key to grilling success
The added punch of a flavorful marinade can transform the merely good into great. Whether you choose a ready-made marinade, or you stir up your own recipe, consider these tips for marinating success.
When marinating beef, figure approximately ½ cup of marinade per pound of meat. Depending on how strong you want the flavor, keep the beef in the marinade for 15 minutes to 2 hours.
Fish does not need to be tenderized, but it absorbs the marinade taste quickly, and over-marinating can cause it to dry out faster while cooking. Tuna, salmon, shrimp or swordfish can marinate for 30 minutes to 1 hour. More delicate pieces, such as cod, halibut or flounder, should marinate no longer than 15 to 20 minutes.
Since poultry takes a little longer to grill, you run the risk of drying it out. A marinade is the best way to avoid this. Boneless, skinless chicken breasts can marinate for up to 3 hours; marinate larger, bone-in pieces and chicken with skin for up to 24 hours.
Don’t be afraid to try something new
If you normally cook steak, try salmon for a change. Or if your usual style is burgers and hot dogs, think about cooking some fresh, colorful vegetables to complement the meat. Challenge yourself: Try a different kind of food on the grill every week during the summer. Before you know it, people will be coming to you for expert grilling advice!
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