KENDRA BAILEY MORRIS The Accidental Chef
Published: March 22, 2009

DEAR ACCIDENTAL CHEF: I’m really excited that it’s almost time to fire up my outdoor grill. I can make some great steaks, burgers and ribs. However, I often find myself using prepared grill seasoning or just salt and pepper when I cook, and I want to try something different. I’ve heard about adding rubs, marinades etc., but I’m not sure how to use them. Any suggestions on ways to spice up the average grill? – Resident BBQ Master in Midlo

DEAR BBQ MASTER: This is an excellent and most timely question but also one that’s tough to answer in a single column. Ask any addict of the grill what their favorite style of barbecuing is, and you’ll get an array of responses from high heat, just-slap-it-on style (think T-bone steaks) to slow-roasted, fall-off-the-bone smoking (a la baby back ribs).

Ask a grill master what’s the best rub/marinade for meat, chicken and fish, and you’re probably going to be sitting there awhile.

True lovers of the grill are serious about their cooking, and most have been honing their special skills for years, yet they all have one thing in common, an addiction to the char. From the crispy/crunchy texture that high heat against metal grates can offer to the juicy, pull-apart goodness that the low-and-slow method produces, one thing’s for sure, there’s no other cooking like it.

Yet, before I delve straight into flavoring, it’s important to first understand the basic types of grilling.

For starters, grilling and barbecuing are not the same, and produce very different results. Grilling involves cooking directly over high heat, usually over 350°, and is great for burgers, steaks, dogs, chicken breasts and vegetables. This type of cooking is much quicker and is best when applied to meats and seafood that are naturally tender.

On the other hand, barbecuing involves cooking meats low and slow, over indirect heat for long periods, and is perfect for tougher cuts such as brisket, pork roasts, whole birds and ribs. What results from this slow cooking is incredibly tender and densely flavored foods that essentially baste themselves during the cooking process.

Yet, both types of cooking benefit from rubs and marinades, and the possible combinations are almost endless.

By definition, a rub is a dry mixture of herbs and seasoning that is rubbed directly into the meat before grilling (often several hours before) and can serve alone or as a base for mops (a thin liquid mixture used to baste during cooking) or barbecue sauces.

There are numerous combinations of rubs, but most contain some combination of garlic powder, onion powder and paprika. Yet, there are numerous ways to deviate from this base with Jamaican jerk rubs, rosemary-lemon rubs or Asian spice rubs, to name a few.

Marinades are liquids that infuse flavor while also tenderizing the meat (by breaking down proteins). Usually a combination of herbs, oils and acids (such as lemon juice or vinegar), marinades are a great way to pack the meat with intense flavor and minimal effort. All it takes is a little extra time in the fridge.

Marinades work best on tough meat cuts that benefit from the low-and-slow cooking method, like spareribs or pork barbecue. However, they are also excellent on short-cooking steaks (like flank steak), chicken and seafood.

An easy marinade is soy sauce, Worcestershire, oil, sugar and a little red wine. It’s great on just about anything. However, if you want to spice things up a bit, you can play with other seasonings such as pineapple juice, orange juice, rum or whiskey. As long as you have the basic components in place (an acid to break down the meat and an emulsifier like oil to enhance its flavor) you can mix and match spices until your heart’s content.

Just remember to always marinade meats in the refrigerator, and if you choose to baste meat with the marinade, take note that it has been in contact with raw meat, so make sure it is cooked well (either brought to a rolling boil or basted for at least five minutes on the grill).

For more grilling tips and great rub and marinade recipe ideas, check out http://www.barbecuen.com.
Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of “White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining” (Ten Speed Press). Send ideas, tips or culinary questions to info@theaccidentalchef.net or visit http://www.theaccidentalchef.net.

Technorati Tags: barbeque, barbequing, grilling, outdoor grilling