Add your favorite flavors to plank cooked foods.  Rubs, marinades and basting sauces will add a beginning or final flavor touch to your entrée.  Below are descriptions of how to use them.

Marinade:

  • Marinades are seasoned liquid mixtures that add flavor to meats and veggies and may help tenderize them also.
  • Marinades should be kept in the refrigerator between uses.
  • When marinating foods place them in a plastic bag or glass dish for best results and be sure foods are completely exposed to the liquid.
  • Do not reuse marinade that has been exposed to raw foods.  Is left over marinade is to be used as a sauce bring it to a boil (212d) before use.
  • When food is ready to cook dry the food with paper towels and move it to cooking surface.

Tenderizing Marinades:

This type of marinade consists some form of acidic ingredient like vinegar, wine, lemon juice or a natural tenderizing ingredient such as ginger, or pineapple.

Depending on the tenderness of the food marinate from 6 to 24 hours in the refrigerator.

Flavor Enhancing Marinade:

Marinate food for 15 minutes to 2 hours.

Rubs:

Rubs are blends of herbs and spices that after mixing are rubbed into the surface of food before cooing.  Rubs will add flavor to foods but are not intended to tenderizer foods.  Food with rubs can be refrigerated for several hours before cooking.

Dry rubs consist of dried herbs and spices.  Paste or Wet rubs include wet ingredients like fresh garlic, oils or mustards and steak sauces.

Left over rubs can be kept in refrigerator in glass dish with an air tight cover for several weeks.  Do not allow liquids to touch left over rubs to eliminate the chance of contamination from raw meats.  Apply rubs with a spoon or cup then rub them in with your fingers or separate utensil.