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HOW TO UP THE FLAVOR

OF GRILLED FARE

F oods cooked over flavor to grilled foods. Consider taking meats out of the
an open flame are
refrigerator 15 to 30 minutes before
a staple of summer.
placing them on the grill. Taking
Know when to use marinade and
Whether you’re
and dry rubs are widely viewed
looking to avoid when to use a dry rub. Marinades meat, pork, and even fish out of
the refrigerator 15 to 30 minutes
heating up the house by using the as effective means to improving before cooking is a process known
stove on a summer weeknight or the flavor profile of grilled foods, as “tempering.” Some insist on this
hosting a backyard barbecue for and those reputations are well- approach, while others suggest
family and friends, a grill is a go-to at deserved. But which one to use and it does little to improve flavor.
dinnertime once the weather warms when? According to the spice and Advocates of tempering insist the
up. herb experts at Simply Organic®, approach produces juicier, more
marinade is best utilized when evenly cooked foods. Those who
Grilling imparts a uniquely smoky grilling leaner meats or tougher feel tempering is unnecessary
flavor to various foods, and there cuts that could benefit from some suggest flipping foods with greater
are many ways to make meals tenderizing. A dry rub works best frequency can lead to more evenly
cooked over an open flame even when grilling or smoking meats that cooked foods. This debate is unlikely
more flavorful. As grilling season hits are already tender or have a lot of to end anytime soon, but those who
full swing, try these strategies to add fat content. have never tried tempering can give