Grilling: Info & Tips
With very little preparation, you can create some flavorful barbeque dishes using marinades. Marinades usually combine oil, acids, herbs, spices, and often a sweetener. Acids such as vinegar, wine or citrus juices act as tenderizers while oils help foods retain moisture. Canola oil with its light taste allows marinade-seasoning flavors such as garlic, mustard, herbs, and other spices to dominate.
Sweeteners, like honey, maple syrup, or brown sugar, aid in browning and take the edge off acid ingredients.
- Be sure the grill is clean, brushed with oil and hot before starting to cook.
- For added flavour, baste food with its marinade while it cooks, but stop basting meat at least 5 minutes before it's cooked to eliminate any chance of bacteria from the raw meat.
- Do not overcook lean meats, poultry and seafood since they will quickly dry out. Oil-based marinades are necessary to keep them moist and juicy during cooking.
- Retain juices, when grilling meats, use tongs instead of piercing with a fork. Turn thin cuts like steaks and burgers only once.
- Never place the cooked meat, poultry or seafood back on the marinating dish that contained the raw food without first thoroughly washing it with hot, soapy water.
- Foods should always be covered and refrigerated during marinating. Using canola oil allows your marinade to remain free running when refrigerated and its light taste allows the flavour of herbs and spices to dominate.
- Do not marinate longer than overnight. Food has a refrigerated shelf life, and marinating does not extend that shelf life.
- Do not marinate foods in any type of metallic container, as the acids in the marinade will react with the metal. Instead, place food in a sealable plastic or glass container, and cover. Foods should be turned occasionally to ensure that all sides are coated evenly with the marinade. A plastic bag that can be sealed is a convenient alternative that allows food to be easily turned.