Grilling meats whether flat on a grill or on a rotisserie is a whole different ballgame than baking or broiling meats in an oven. While grilling is the most similar to broiling, adding flavor and retaining moisture in meats while grilling is more difficult. The extra effort is worth it though, because anything cooked outdoors on a grill is more delicious.
One of the problems when cooking on a grill is retaining added flavor to meats. Since grills cook through flame, it is easy to burn off marinades and spices. An easy and tasty solution is to use a dry rub marinade to flavor meats. You can flavor vegetables this way too, but they don’t absorb the flavor as much as meats do.
A dry rub is exactly what it sounds like: a dry mixture of herbs and spices that is rubbed into the surface of the meat. To create the juiciest piece of meat, it is best to first take your fish, chicken, turkey, pork or beef and rinse and clean the meat. Next, spray it lightly with an oil spray. (We like to use olive oil.) Pat the meat lightly with a paper towel to absorb excess moisture. Then take the spice rub in your hand – about a teaspoon at a time – and rub it into the surface of the meat on both sides. (Fish is the exception for this because you don’t need to turn it over on the grill.) With a dry rub, you can cook your meat immediately or let it sit in your refrigerator for 30 to 60 minutes to absorb the flavor.
When you are ready to cook, grill as you normally would. The oil keeps in the moisture and the flavor rub stays on the meat and does not drop or burn off.
You can buy ready-made spice rubs or you can make your own from common herbs and spices. Remember to use dry herbs not fresh herbs for this grilling method. You will find that certain combinations of herbs and spices work better with fish while others work better with beef or chicken. You can vary the intensity of the flavor by using more or less of the rub. You can alter ingredients until you find the perfect blend for your taste buds.
Here is a recipe for you to try from Cooking Light:
Mexican Mole Rub
1 tablespoon water
2 teaspoons instant
2 teaspoons smoked paprika
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1 teaspoon olive oil
1/4 teaspoon salt
Combine water and espresso powder in a small bowl, stirring until espresso dissolves. Stir in paprika, cocoa, cumin, olive oil, and salt.
Ready to try this recipe on your own grill?
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