Grilling Basics
GRILLING BASICS | DON’T KNOW A RUB FROM A MOP?
Rub: a “dry” marinade – a mixture of dried seasonings that is rubbed directly onto the surface of the meat. This adds intense flavor and the coating forms a seal. Let rubbed meats stand for 30 minutes before cooking to allow seasonings to penetrate.
Mop: this comes from the tool used to dab sauce on barbecued meats. It looks just like a little cotton “mop” on the end and is used instead of a brush.
Marinade: meats are put into seasoned liquids which enhance flavor and tenderize. They moisten the surface of the meat so it doesn’t dry out over hot coals.
Glaze: a thin type of sauce that is usually glossy when brushed on foods, sometimes during the last five minutes of grilling, and the glaze remains glossy after cooking.
Wood chips: these add distinctive flavors, and should be soaked in water about 30 minutes before grilling. I like to soak chips in wine and herbs. Just drain them well and wrap in a foil packet. Poke holes in the top only and place among the coals or rocks.
A great key to Grilling Basics.
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