Marinades are sauces that contain an acidic ingredient such as red wine, vinegar or some type of citrus juice. They are used to flavor and tenderize the food to be grilled. Common ingredients in marinades include vegetable oils, soy sauce, garlic, and black pepper. To make the most of a marinade, food should be completely submerged for 45 to 60 minutes before grilling.
Rubs are a dry combination of herbs and spices. They work best when allowed to seep into the food overnight.
WHEN THE PARTY’S OVER
Always use non-stick cooking spray on the grate before you start. This will prevent food from sticking to the grate and make the cleanup much easier.
When you finish cooking, close the lid and let the grill cool down before you attempt cleaning. You will avoid burns while giving the grill time to work as a self-cleaning oven.
After the grill has completely cooled down, scrape any food residue with a wire brush. Rinse with a hose if necessary. Always store in a dry place.
Finally, remember that the old cliché “practice makes perfect” applies to grilling too. Get to know your grill and experiment with different methods of cooking until you find one that satisfies you. Bon Apetit!