![](\"http:\/\/www.shareasale.com\/image\/52974\/300x250_cookie_ziplist_green_start_your_.jpg\")
<\/a><\/div>Part of cooking is all about adding flavor to what you are cooking. \u00a0Grilling is no exception. \u00a0Luckily there are a lots\u00a0of ways to add delicious flavoring to make your grilling\u00a0taste fabulous. \u00a0The possibilities include rubs to brining to mops and sauces to injections to marinades to adding smoke. \u00a0Competition cooks use multiple methods to add layers of flavor that they hope will entice the judges to make them top cook at their competition.. \u00a0 You can do the same thing with your backyard cooking, with the same results for your judges: your guests!<\/p>\nRubs<\/strong><\/h2>\n![\"Barbecue](\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/04\/515JSZ6GU3L-300x251.jpg\")
<\/a>Rubs can be applied before, during, and after you grill. \u00a0Adding them before can help develop a nice bark or crust on your dish, while sprinkling them on after your grilling is\u00a0done will freshen up the flavors. \u00a0In fact, doing both is a trick that many competitors use to give an extra flavor. \u00a0There are many commercial rubs that are available in almost any grocery store. \u00a0You can find many different rubs online. \u00a0You can also make your own. \u00a0Here is one of my favorites. \u00a0It's delicious on ribs, but will go with other meats as well.<\/p>\nRib Rub Recipe<\/strong><\/h4>\n1\/2 cup onion powder<\/address>\n1\/2 cup garlic powder<\/address>\n1\/4 cup paprika<\/address>\n1\/4 cup kosher salt<\/address>\n1\/4 cup dark brown sugar<\/address>\n2 Tbsp chili powder<\/address>\n1 Tbsp cumin<\/address>\n1 Tbsp black pepper<\/address>\n1 Tbsp salt<\/address>\nAnother trick is to buy commercial rubs and then add your own combination of herbs and spices\u00a0to them to create your own rub recipe.<\/p>\n
Brines<\/strong><\/h2>\nBrines are commonly used with poultry. \u00a0They are salt based liquid mixtures in which the meat is immersed for a number of hours prior to grilling. \u00a0They add moisture, help break down the protein, allowing more moisture to be trapped, which means that more moisture will remain in the meat after grilling. \u00a0You'll end up with MUCH moister meat from the grill if you brine.<\/p>\n
Brining works well with poultry and pork. \u00a0Beef generally has enough fat to help keep it moist, if cooked properly. \u00a0A general rule would be to brine the white meats and marinate the red meats.<\/p>\n
You can add even more flavor during brining by adding more items\u00a0to the brine. \u00a0Sugar, honey, spices, and herbs will all add even more flavor to the meat you are brining.<\/p>\n
I learned about brining turkeys about 10 years ago. \u00a0While I haven't tried a brined turkey on the grill yet (yes, it's on the list), it's how I always cook the turkey for Thanksgiving. \u00a0In fact, it's the only way my wife will eat turkey. \u00a0And she LOVES the brined turkey, so I know that brining is the secret trick.<\/p>\n
You can find lots of brine recipes online. \u00a0Here is one that I've used, primarily for a turkey. \u00a0You could adjust the quantities for smaller pieces:<\/p>\n
Honey Turkey Brine<\/strong><\/h4>\n2 1\/2\u00a0gallons water<\/address>\n3 cups kosher salt
\n6 Tbsp Morton Tender Quick
\n3 cups honey
\n10 bay leaves
\n1 tsp ground cloves
\n1 1\/2 tsp pickling spices<\/address>\n <\/p>\n
Mops and Sauces<\/strong><\/h2>\n![\"Famous](\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/04\/81dXJfvR10L._SL1500_-138x300.jpg\")
<\/a>Mops and sauces are applied while meat is being grilled. \u00a0A mop is generally thinner, is often beer, juice, or vinegar based, and is applied the whole time the meat is on the grill. \u00a0It adds flavor and moisture to the meat.<\/p>\nA sauce on the other in is usually thicker, and may be salty, sweet, spicy, or sour. \u00a0Sugar in the sauce gives the meat a nice glazed look, and, if done right, will add a slight char to your food as it caramelizes. \u00a0Sauces are generally put on the meat near the end of the grilling for that reason. \u00a0Put them on for the entire cook and you'll end up with something that is burned.<\/p>\n
In many parts of the country, the grillers and bbqers\u00a0rely on other ways to add flavor to their meats and serve barbecue sauce on the side. \u00a0As one bbqer told me, if you put sauce on during your cook, you are trying to hide something.<\/p>\n
Like the rubs, you can buy commercial or you can make your own. \u00a0Many a backyard cook has become legend in his or her circles because of their fabulous sauce that everyone raves about. \u00a0You can make your own from scratch or buy a commercial variety and spice\u00a0it up with your own secret ingredients. \u00a0I've even seen people that gave away a pint of their own sauce for Christmas gifts.<\/p>\n
Here's a home made barbecue sauce that is delicious:<\/p>\n
Apple City Barbecue Sauce<\/strong><\/h4>\n1 cup ketchup<\/address>\n2\/3 cup rice vinegar<\/address>\n1\/2 cup apple juice<\/address>\n1\/4 cup apple cider vinegar<\/address>\n1\/2 cup brown sugar<\/address>\n1\/4 cup soy sauce or Worcestershire sauce<\/address>\n2 tsp prepared yellow mustard<\/address>\n3\/4 tsp garlic powder<\/address>\n1\/4 tsp ground white pepper<\/address>\n1\/4 tsp cayenne<\/address>\n1\/3 cup bacon bits, ground in a spice grinder<\/address>\n1\/3 cup peeled and grated apple<\/address>\n1\/3 cup grated onion<\/address>\n2 tsp grated green bell pepper<\/address>\nCombine everything except the apple, onion, and bell pepper and bring to a boil over medium heat. \u00a0Stir in the apple, onion, and bell pepper, reduce heat, simmer for 10-15 minutes. \u00a0Let it thicken a bit, stirring often. \u00a0Let it cool and should be able to store in the fridge for a couple of weeks.<\/p>\n
Injections<\/strong><\/h2>\n![\"GrillPro](\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/04\/61bKzK21d4L._SL1500_-300x204.jpg\")
<\/a>Injecting allows you to quickly get moisture and seasoning right into the heart of the meat. \u00a0No waiting around for it to soak in. \u00a0It is commonly used when smoking brisket. \u00a0You can also inject into poultry. \u00a0If you watch any of the barbecue competition shows, you'll see that they frequently inject \u00a0their meats to add additional flavor and moisture.<\/p>\nThe injection is done using a special syringe. \u00a0Stick the tip of the needle into your liquid, pull up on plunger, and then stick the needle into your meat, and push down on the plunger. \u00a0As you do that, you'll see liquid start to ooze out between the meat fibers. \u00a0Stop, re-position the syringe to another area, push down again on the the plunger, repeat until you need to refill. \u00a0Pretty simple.<\/p>\n
The one catch is that it is easy to have an explosion and end up with liquid all over the kitchen. \u00a0The pressure backs up in the meat and when it finds a weak area, boom! \u00a0All over the kitchen. \u00a0Doing it a few times will allow you to get the hang of it. \u00a0But an easy solution is to cover the meat with plastic wrap, stick the needle through the plastic wrap into the meat, and then inject. \u00a0If there is an explosion, the plastic wrap will contain it. How's that for an outdoor cooking magic trick?<\/p>\n
Here's an injection that you can use with brisket. \u00a0The base is beef broth, with some additional seasonings. \u00a0But you can add whatever type of seasoning you want.<\/p>\n
Beef Brisket Injection<\/strong><\/h4>\n2 Cups beef broth<\/span>
1\/4 cup Worcestershire sauce<\/span>
2 tsp onion powder<\/span>
1 1\/2 tsp garlic powder<\/span>
1\/2 tsp cayenne<\/span><\/address>\nMarinades<\/strong><\/h2>\n![\"Pork](\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/02\/Pork-Chops-in-Jamaican-Marinade-300x199.jpg\")
<\/a>Marinades is another great way to add flavoring to your meat before you grill. \u00a0This method has you create liquid that you soak the meat in for anywhere from 30 minutes to several hours. \u00a0Marinades can be used with everything from ribs to beef to poultry to fish. \u00a0The difference is generally in what makes up the marinade and how long you let the meat\u00a0marinade. \u00a0Marinades can give a huge variety of flavors to your dishes. \u00a0They generally consist of some type of acid (vinegar, fruit juice, etc, ) an oil, and spices and herbs. \u00a0The acid part of the marinade can help tenderize tougher cuts of meat.<\/p>\nThe American Cancer Research Institute\u00a0says that marinating meats actually helps reduce some of the cancer causing agents that might otherwise exist in meats that are cooked over direct flame.<\/p>\n
The simplest marinade is just Italian Dressing, and nothing else. \u00a0If you want to try marinating, start with Italian Dressing. \u00a0Simply put meat and the dressing in a zip lock bag, put into the fridge, and let it marinate away. \u00a0Beef marinates the longest, from 1 to 5 hours, poultry from 30 minutes to 3 hours and fish no more than 30 minutes.<\/p>\n
After you start grilling with the marinated meat, you should discard the remaining marinade--it's had raw meat in it and it's unsafe to use unless you boil it for 5 minutes before using. That will ruin the marinade in some cases, so I don't suggest doing it. \u00a0If you want some extra to brush on later, make a little extra and save it off to the side before adding the rest to the zip-lock bag with the meat.<\/p>\n
I highly recommend you try marinating if you haven't. \u00a0It's one more fabulous way to add flavor.<\/p>\n
Here is one homemade marinade to get you started. \u00a0I use it primarily for grilled shish kebabs<\/a>:<\/p>\nShish Kebab Marinade<\/strong><\/h4>\n3\u00a0tbsp vegetable oil<\/span>
2\u00a0tbsp soy sauce<\/span>
1\u00a0tbsp red wine vinegar<\/span>
1 tsp California style blend garlic powder<\/span>
3\/4 t Hot Shot! Black & Red Pepper Blend<\/span><\/p>\nSmoke<\/strong><\/h2>\n
<\/a>Rubs can be applied before, during, and after you grill. \u00a0Adding them before can help develop a nice bark or crust on your dish, while sprinkling them on after your grilling is\u00a0done will freshen up the flavors. \u00a0In fact, doing both is a trick that many competitors use to give an extra flavor. \u00a0There are many commercial rubs that are available in almost any grocery store. \u00a0You can find many different rubs online. \u00a0You can also make your own. \u00a0Here is one of my favorites. \u00a0It's delicious on ribs, but will go with other meats as well.<\/p>\nRib Rub Recipe<\/strong><\/h4>\n1\/2 cup onion powder<\/address>\n1\/2 cup garlic powder<\/address>\n1\/4 cup paprika<\/address>\n1\/4 cup kosher salt<\/address>\n1\/4 cup dark brown sugar<\/address>\n2 Tbsp chili powder<\/address>\n1 Tbsp cumin<\/address>\n1 Tbsp black pepper<\/address>\n1 Tbsp salt<\/address>\nAnother trick is to buy commercial rubs and then add your own combination of herbs and spices\u00a0to them to create your own rub recipe.<\/p>\n
Brines<\/strong><\/h2>\nBrines are commonly used with poultry. \u00a0They are salt based liquid mixtures in which the meat is immersed for a number of hours prior to grilling. \u00a0They add moisture, help break down the protein, allowing more moisture to be trapped, which means that more moisture will remain in the meat after grilling. \u00a0You'll end up with MUCH moister meat from the grill if you brine.<\/p>\n
Brining works well with poultry and pork. \u00a0Beef generally has enough fat to help keep it moist, if cooked properly. \u00a0A general rule would be to brine the white meats and marinate the red meats.<\/p>\n
You can add even more flavor during brining by adding more items\u00a0to the brine. \u00a0Sugar, honey, spices, and herbs will all add even more flavor to the meat you are brining.<\/p>\n
I learned about brining turkeys about 10 years ago. \u00a0While I haven't tried a brined turkey on the grill yet (yes, it's on the list), it's how I always cook the turkey for Thanksgiving. \u00a0In fact, it's the only way my wife will eat turkey. \u00a0And she LOVES the brined turkey, so I know that brining is the secret trick.<\/p>\n
You can find lots of brine recipes online. \u00a0Here is one that I've used, primarily for a turkey. \u00a0You could adjust the quantities for smaller pieces:<\/p>\n
Honey Turkey Brine<\/strong><\/h4>\n2 1\/2\u00a0gallons water<\/address>\n3 cups kosher salt
\n6 Tbsp Morton Tender Quick
\n3 cups honey
\n10 bay leaves
\n1 tsp ground cloves
\n1 1\/2 tsp pickling spices<\/address>\n <\/p>\n
Mops and Sauces<\/strong><\/h2>\n<\/a>Mops and sauces are applied while meat is being grilled. \u00a0A mop is generally thinner, is often beer, juice, or vinegar based, and is applied the whole time the meat is on the grill. \u00a0It adds flavor and moisture to the meat.<\/p>\nA sauce on the other in is usually thicker, and may be salty, sweet, spicy, or sour. \u00a0Sugar in the sauce gives the meat a nice glazed look, and, if done right, will add a slight char to your food as it caramelizes. \u00a0Sauces are generally put on the meat near the end of the grilling for that reason. \u00a0Put them on for the entire cook and you'll end up with something that is burned.<\/p>\n
In many parts of the country, the grillers and bbqers\u00a0rely on other ways to add flavor to their meats and serve barbecue sauce on the side. \u00a0As one bbqer told me, if you put sauce on during your cook, you are trying to hide something.<\/p>\n
Like the rubs, you can buy commercial or you can make your own. \u00a0Many a backyard cook has become legend in his or her circles because of their fabulous sauce that everyone raves about. \u00a0You can make your own from scratch or buy a commercial variety and spice\u00a0it up with your own secret ingredients. \u00a0I've even seen people that gave away a pint of their own sauce for Christmas gifts.<\/p>\n
Here's a home made barbecue sauce that is delicious:<\/p>\n
Apple City Barbecue Sauce<\/strong><\/h4>\n1 cup ketchup<\/address>\n2\/3 cup rice vinegar<\/address>\n1\/2 cup apple juice<\/address>\n1\/4 cup apple cider vinegar<\/address>\n1\/2 cup brown sugar<\/address>\n1\/4 cup soy sauce or Worcestershire sauce<\/address>\n2 tsp prepared yellow mustard<\/address>\n3\/4 tsp garlic powder<\/address>\n1\/4 tsp ground white pepper<\/address>\n1\/4 tsp cayenne<\/address>\n1\/3 cup bacon bits, ground in a spice grinder<\/address>\n1\/3 cup peeled and grated apple<\/address>\n1\/3 cup grated onion<\/address>\n2 tsp grated green bell pepper<\/address>\nCombine everything except the apple, onion, and bell pepper and bring to a boil over medium heat. \u00a0Stir in the apple, onion, and bell pepper, reduce heat, simmer for 10-15 minutes. \u00a0Let it thicken a bit, stirring often. \u00a0Let it cool and should be able to store in the fridge for a couple of weeks.<\/p>\n
Injections<\/strong><\/h2>\n<\/a>Injecting allows you to quickly get moisture and seasoning right into the heart of the meat. \u00a0No waiting around for it to soak in. \u00a0It is commonly used when smoking brisket. \u00a0You can also inject into poultry. \u00a0If you watch any of the barbecue competition shows, you'll see that they frequently inject \u00a0their meats to add additional flavor and moisture.<\/p>\nThe injection is done using a special syringe. \u00a0Stick the tip of the needle into your liquid, pull up on plunger, and then stick the needle into your meat, and push down on the plunger. \u00a0As you do that, you'll see liquid start to ooze out between the meat fibers. \u00a0Stop, re-position the syringe to another area, push down again on the the plunger, repeat until you need to refill. \u00a0Pretty simple.<\/p>\n
The one catch is that it is easy to have an explosion and end up with liquid all over the kitchen. \u00a0The pressure backs up in the meat and when it finds a weak area, boom! \u00a0All over the kitchen. \u00a0Doing it a few times will allow you to get the hang of it. \u00a0But an easy solution is to cover the meat with plastic wrap, stick the needle through the plastic wrap into the meat, and then inject. \u00a0If there is an explosion, the plastic wrap will contain it. How's that for an outdoor cooking magic trick?<\/p>\n
Here's an injection that you can use with brisket. \u00a0The base is beef broth, with some additional seasonings. \u00a0But you can add whatever type of seasoning you want.<\/p>\n
Beef Brisket Injection<\/strong><\/h4>\n2 Cups beef broth<\/span>
1\/4 cup Worcestershire sauce<\/span>
2 tsp onion powder<\/span>
1 1\/2 tsp garlic powder<\/span>
1\/2 tsp cayenne<\/span><\/address>\nMarinades<\/strong><\/h2>\n<\/a>Marinades is another great way to add flavoring to your meat before you grill. \u00a0This method has you create liquid that you soak the meat in for anywhere from 30 minutes to several hours. \u00a0Marinades can be used with everything from ribs to beef to poultry to fish. \u00a0The difference is generally in what makes up the marinade and how long you let the meat\u00a0marinade. \u00a0Marinades can give a huge variety of flavors to your dishes. \u00a0They generally consist of some type of acid (vinegar, fruit juice, etc, ) an oil, and spices and herbs. \u00a0The acid part of the marinade can help tenderize tougher cuts of meat.<\/p>\nThe American Cancer Research Institute\u00a0says that marinating meats actually helps reduce some of the cancer causing agents that might otherwise exist in meats that are cooked over direct flame.<\/p>\n
The simplest marinade is just Italian Dressing, and nothing else. \u00a0If you want to try marinating, start with Italian Dressing. \u00a0Simply put meat and the dressing in a zip lock bag, put into the fridge, and let it marinate away. \u00a0Beef marinates the longest, from 1 to 5 hours, poultry from 30 minutes to 3 hours and fish no more than 30 minutes.<\/p>\n
After you start grilling with the marinated meat, you should discard the remaining marinade--it's had raw meat in it and it's unsafe to use unless you boil it for 5 minutes before using. That will ruin the marinade in some cases, so I don't suggest doing it. \u00a0If you want some extra to brush on later, make a little extra and save it off to the side before adding the rest to the zip-lock bag with the meat.<\/p>\n
I highly recommend you try marinating if you haven't. \u00a0It's one more fabulous way to add flavor.<\/p>\n
Here is one homemade marinade to get you started. \u00a0I use it primarily for grilled shish kebabs<\/a>:<\/p>\nShish Kebab Marinade<\/strong><\/h4>\n3\u00a0tbsp vegetable oil<\/span>
2\u00a0tbsp soy sauce<\/span>
1\u00a0tbsp red wine vinegar<\/span>
1 tsp California style blend garlic powder<\/span>
3\/4 t Hot Shot! Black & Red Pepper Blend<\/span><\/p>\nSmoke<\/strong><\/h2>\n
Brines are commonly used with poultry. \u00a0They are salt based liquid mixtures in which the meat is immersed for a number of hours prior to grilling. \u00a0They add moisture, help break down the protein, allowing more moisture to be trapped, which means that more moisture will remain in the meat after grilling. \u00a0You'll end up with MUCH moister meat from the grill if you brine.<\/p>\n
Brining works well with poultry and pork. \u00a0Beef generally has enough fat to help keep it moist, if cooked properly. \u00a0A general rule would be to brine the white meats and marinate the red meats.<\/p>\n
You can add even more flavor during brining by adding more items\u00a0to the brine. \u00a0Sugar, honey, spices, and herbs will all add even more flavor to the meat you are brining.<\/p>\n
I learned about brining turkeys about 10 years ago. \u00a0While I haven't tried a brined turkey on the grill yet (yes, it's on the list), it's how I always cook the turkey for Thanksgiving. \u00a0In fact, it's the only way my wife will eat turkey. \u00a0And she LOVES the brined turkey, so I know that brining is the secret trick.<\/p>\n
You can find lots of brine recipes online. \u00a0Here is one that I've used, primarily for a turkey. \u00a0You could adjust the quantities for smaller pieces:<\/p>\n
Honey Turkey Brine<\/strong><\/h4>\n2 1\/2\u00a0gallons water<\/address>\n3 cups kosher salt
\n6 Tbsp Morton Tender Quick
\n3 cups honey
\n10 bay leaves
\n1 tsp ground cloves
\n1 1\/2 tsp pickling spices<\/address>\n <\/p>\n
Mops and Sauces<\/strong><\/h2>\n<\/a>Mops and sauces are applied while meat is being grilled. \u00a0A mop is generally thinner, is often beer, juice, or vinegar based, and is applied the whole time the meat is on the grill. \u00a0It adds flavor and moisture to the meat.<\/p>\nA sauce on the other in is usually thicker, and may be salty, sweet, spicy, or sour. \u00a0Sugar in the sauce gives the meat a nice glazed look, and, if done right, will add a slight char to your food as it caramelizes. \u00a0Sauces are generally put on the meat near the end of the grilling for that reason. \u00a0Put them on for the entire cook and you'll end up with something that is burned.<\/p>\n
In many parts of the country, the grillers and bbqers\u00a0rely on other ways to add flavor to their meats and serve barbecue sauce on the side. \u00a0As one bbqer told me, if you put sauce on during your cook, you are trying to hide something.<\/p>\n
Like the rubs, you can buy commercial or you can make your own. \u00a0Many a backyard cook has become legend in his or her circles because of their fabulous sauce that everyone raves about. \u00a0You can make your own from scratch or buy a commercial variety and spice\u00a0it up with your own secret ingredients. \u00a0I've even seen people that gave away a pint of their own sauce for Christmas gifts.<\/p>\n
Here's a home made barbecue sauce that is delicious:<\/p>\n
Apple City Barbecue Sauce<\/strong><\/h4>\n1 cup ketchup<\/address>\n2\/3 cup rice vinegar<\/address>\n1\/2 cup apple juice<\/address>\n1\/4 cup apple cider vinegar<\/address>\n1\/2 cup brown sugar<\/address>\n1\/4 cup soy sauce or Worcestershire sauce<\/address>\n2 tsp prepared yellow mustard<\/address>\n3\/4 tsp garlic powder<\/address>\n1\/4 tsp ground white pepper<\/address>\n1\/4 tsp cayenne<\/address>\n1\/3 cup bacon bits, ground in a spice grinder<\/address>\n1\/3 cup peeled and grated apple<\/address>\n1\/3 cup grated onion<\/address>\n2 tsp grated green bell pepper<\/address>\nCombine everything except the apple, onion, and bell pepper and bring to a boil over medium heat. \u00a0Stir in the apple, onion, and bell pepper, reduce heat, simmer for 10-15 minutes. \u00a0Let it thicken a bit, stirring often. \u00a0Let it cool and should be able to store in the fridge for a couple of weeks.<\/p>\n
Injections<\/strong><\/h2>\n<\/a>Injecting allows you to quickly get moisture and seasoning right into the heart of the meat. \u00a0No waiting around for it to soak in. \u00a0It is commonly used when smoking brisket. \u00a0You can also inject into poultry. \u00a0If you watch any of the barbecue competition shows, you'll see that they frequently inject \u00a0their meats to add additional flavor and moisture.<\/p>\nThe injection is done using a special syringe. \u00a0Stick the tip of the needle into your liquid, pull up on plunger, and then stick the needle into your meat, and push down on the plunger. \u00a0As you do that, you'll see liquid start to ooze out between the meat fibers. \u00a0Stop, re-position the syringe to another area, push down again on the the plunger, repeat until you need to refill. \u00a0Pretty simple.<\/p>\n
The one catch is that it is easy to have an explosion and end up with liquid all over the kitchen. \u00a0The pressure backs up in the meat and when it finds a weak area, boom! \u00a0All over the kitchen. \u00a0Doing it a few times will allow you to get the hang of it. \u00a0But an easy solution is to cover the meat with plastic wrap, stick the needle through the plastic wrap into the meat, and then inject. \u00a0If there is an explosion, the plastic wrap will contain it. How's that for an outdoor cooking magic trick?<\/p>\n
Here's an injection that you can use with brisket. \u00a0The base is beef broth, with some additional seasonings. \u00a0But you can add whatever type of seasoning you want.<\/p>\n
Beef Brisket Injection<\/strong><\/h4>\n2 Cups beef broth<\/span>
1\/4 cup Worcestershire sauce<\/span>
2 tsp onion powder<\/span>
1 1\/2 tsp garlic powder<\/span>
1\/2 tsp cayenne<\/span><\/address>\nMarinades<\/strong><\/h2>\n<\/a>Marinades is another great way to add flavoring to your meat before you grill. \u00a0This method has you create liquid that you soak the meat in for anywhere from 30 minutes to several hours. \u00a0Marinades can be used with everything from ribs to beef to poultry to fish. \u00a0The difference is generally in what makes up the marinade and how long you let the meat\u00a0marinade. \u00a0Marinades can give a huge variety of flavors to your dishes. \u00a0They generally consist of some type of acid (vinegar, fruit juice, etc, ) an oil, and spices and herbs. \u00a0The acid part of the marinade can help tenderize tougher cuts of meat.<\/p>\nThe American Cancer Research Institute\u00a0says that marinating meats actually helps reduce some of the cancer causing agents that might otherwise exist in meats that are cooked over direct flame.<\/p>\n
The simplest marinade is just Italian Dressing, and nothing else. \u00a0If you want to try marinating, start with Italian Dressing. \u00a0Simply put meat and the dressing in a zip lock bag, put into the fridge, and let it marinate away. \u00a0Beef marinates the longest, from 1 to 5 hours, poultry from 30 minutes to 3 hours and fish no more than 30 minutes.<\/p>\n
After you start grilling with the marinated meat, you should discard the remaining marinade--it's had raw meat in it and it's unsafe to use unless you boil it for 5 minutes before using. That will ruin the marinade in some cases, so I don't suggest doing it. \u00a0If you want some extra to brush on later, make a little extra and save it off to the side before adding the rest to the zip-lock bag with the meat.<\/p>\n
I highly recommend you try marinating if you haven't. \u00a0It's one more fabulous way to add flavor.<\/p>\n
Here is one homemade marinade to get you started. \u00a0I use it primarily for grilled shish kebabs<\/a>:<\/p>\nShish Kebab Marinade<\/strong><\/h4>\n3\u00a0tbsp vegetable oil<\/span>
2\u00a0tbsp soy sauce<\/span>
1\u00a0tbsp red wine vinegar<\/span>
1 tsp California style blend garlic powder<\/span>
3\/4 t Hot Shot! Black & Red Pepper Blend<\/span><\/p>\nSmoke<\/strong><\/h2>\n
A sauce on the other in is usually thicker, and may be salty, sweet, spicy, or sour. \u00a0Sugar in the sauce gives the meat a nice glazed look, and, if done right, will add a slight char to your food as it caramelizes. \u00a0Sauces are generally put on the meat near the end of the grilling for that reason. \u00a0Put them on for the entire cook and you'll end up with something that is burned.<\/p>\n In many parts of the country, the grillers and bbqers\u00a0rely on other ways to add flavor to their meats and serve barbecue sauce on the side. \u00a0As one bbqer told me, if you put sauce on during your cook, you are trying to hide something.<\/p>\n Like the rubs, you can buy commercial or you can make your own. \u00a0Many a backyard cook has become legend in his or her circles because of their fabulous sauce that everyone raves about. \u00a0You can make your own from scratch or buy a commercial variety and spice\u00a0it up with your own secret ingredients. \u00a0I've even seen people that gave away a pint of their own sauce for Christmas gifts.<\/p>\n Here's a home made barbecue sauce that is delicious:<\/p>\n Combine everything except the apple, onion, and bell pepper and bring to a boil over medium heat. \u00a0Stir in the apple, onion, and bell pepper, reduce heat, simmer for 10-15 minutes. \u00a0Let it thicken a bit, stirring often. \u00a0Let it cool and should be able to store in the fridge for a couple of weeks.<\/p>\n The injection is done using a special syringe. \u00a0Stick the tip of the needle into your liquid, pull up on plunger, and then stick the needle into your meat, and push down on the plunger. \u00a0As you do that, you'll see liquid start to ooze out between the meat fibers. \u00a0Stop, re-position the syringe to another area, push down again on the the plunger, repeat until you need to refill. \u00a0Pretty simple.<\/p>\n The one catch is that it is easy to have an explosion and end up with liquid all over the kitchen. \u00a0The pressure backs up in the meat and when it finds a weak area, boom! \u00a0All over the kitchen. \u00a0Doing it a few times will allow you to get the hang of it. \u00a0But an easy solution is to cover the meat with plastic wrap, stick the needle through the plastic wrap into the meat, and then inject. \u00a0If there is an explosion, the plastic wrap will contain it. How's that for an outdoor cooking magic trick?<\/p>\n Here's an injection that you can use with brisket. \u00a0The base is beef broth, with some additional seasonings. \u00a0But you can add whatever type of seasoning you want.<\/p>\n The American Cancer Research Institute\u00a0says that marinating meats actually helps reduce some of the cancer causing agents that might otherwise exist in meats that are cooked over direct flame.<\/p>\n The simplest marinade is just Italian Dressing, and nothing else. \u00a0If you want to try marinating, start with Italian Dressing. \u00a0Simply put meat and the dressing in a zip lock bag, put into the fridge, and let it marinate away. \u00a0Beef marinates the longest, from 1 to 5 hours, poultry from 30 minutes to 3 hours and fish no more than 30 minutes.<\/p>\n After you start grilling with the marinated meat, you should discard the remaining marinade--it's had raw meat in it and it's unsafe to use unless you boil it for 5 minutes before using. That will ruin the marinade in some cases, so I don't suggest doing it. \u00a0If you want some extra to brush on later, make a little extra and save it off to the side before adding the rest to the zip-lock bag with the meat.<\/p>\n I highly recommend you try marinating if you haven't. \u00a0It's one more fabulous way to add flavor.<\/p>\n Here is one homemade marinade to get you started. \u00a0I use it primarily for grilled shish kebabs<\/a>:<\/p>\n 3\u00a0tbsp vegetable oil<\/span><\/a>Mops and sauces are applied while meat is being grilled. \u00a0A mop is generally thinner, is often beer, juice, or vinegar based, and is applied the whole time the meat is on the grill. \u00a0It adds flavor and moisture to the meat.<\/p>\nApple City Barbecue Sauce<\/strong><\/h4>\n1 cup ketchup<\/address>\n2\/3 cup rice vinegar<\/address>\n1\/2 cup apple juice<\/address>\n1\/4 cup apple cider vinegar<\/address>\n1\/2 cup brown sugar<\/address>\n1\/4 cup soy sauce or Worcestershire sauce<\/address>\n2 tsp prepared yellow mustard<\/address>\n3\/4 tsp garlic powder<\/address>\n1\/4 tsp ground white pepper<\/address>\n1\/4 tsp cayenne<\/address>\n1\/3 cup bacon bits, ground in a spice grinder<\/address>\n1\/3 cup peeled and grated apple<\/address>\n1\/3 cup grated onion<\/address>\n2 tsp grated green bell pepper<\/address>\n
Injections<\/strong><\/h2>\n
<\/a>Injecting allows you to quickly get moisture and seasoning right into the heart of the meat. \u00a0No waiting around for it to soak in. \u00a0It is commonly used when smoking brisket. \u00a0You can also inject into poultry. \u00a0If you watch any of the barbecue competition shows, you'll see that they frequently inject \u00a0their meats to add additional flavor and moisture.<\/p>\nBeef Brisket Injection<\/strong><\/h4>\n2 Cups beef broth<\/span>
1\/4 cup Worcestershire sauce<\/span>
2 tsp onion powder<\/span>
1 1\/2 tsp garlic powder<\/span>
1\/2 tsp cayenne<\/span><\/address>\nMarinades<\/strong><\/h2>\n
<\/a>Marinades is another great way to add flavoring to your meat before you grill. \u00a0This method has you create liquid that you soak the meat in for anywhere from 30 minutes to several hours. \u00a0Marinades can be used with everything from ribs to beef to poultry to fish. \u00a0The difference is generally in what makes up the marinade and how long you let the meat\u00a0marinade. \u00a0Marinades can give a huge variety of flavors to your dishes. \u00a0They generally consist of some type of acid (vinegar, fruit juice, etc, ) an oil, and spices and herbs. \u00a0The acid part of the marinade can help tenderize tougher cuts of meat.<\/p>\nShish Kebab Marinade<\/strong><\/h4>\n
2\u00a0tbsp soy sauce<\/span>
1\u00a0tbsp red wine vinegar<\/span>
1 tsp California style blend garlic powder<\/span>
3\/4 t Hot Shot! Black & Red Pepper Blend<\/span><\/p>\nSmoke<\/strong><\/h2>\n
![\"Foil](\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2014\/04\/Foil-Smoke-Packet-300x168.jpg\")
<\/a>\u00a0Finally, did you know that it's easy to add a bit of genuine smoky flavor to all your grilling? \u00a0If you are grilling on a charcoal grill, soak some wood chips in water for 30 minutes and then toss a handful directly on the coals to allow them to smolder while you grill.<\/p>\n![\"Scott\"](\"http:\/\/www.outdoorcookingmagic.com\/images\/scottsig.png\")