There’s nothing like taking a summer neighborhood walk and taking in the scents of barbecue and grilling. Grilling is a popular cooking technique because of the flavor and caramelization it produces.
A good marinade combined with the fire of the grill allows complex flavors develop with a texturally pleasing aftermath. Here’s the perfect formula for a marinade:
- Three parts oil: Oil coats the food and absorbs seasoning, making for a flavorful result.
- One part acid: Marinades start the breakdown of food by including an acidic or enzymatic component, allowing the flavor and juices of the marinade to penetrate the food.
- Aromatics and seasoning: A salty component like soy sauce and aromatics such as herbs or garlic adds and brings out flavor.
- A sweet element: Juice, honey or another sugary element facilitates caramelization for an unbeatable coating.
If short on time, a vinaigrette is a great choice.
As components of marinades facilitate chemical reactions, it’s important to use the right vessel to marinate foods. Avoid metal containers or covering — except for stainless steel — as the metal can react with the acid in the marinade and result in a metallic, bitter taste. Use a sealable plastic bag or glass bowls covered with plastic wrap.
More time soaking in a marinade doesn’t necessarily mean better results. Meats that have soaked too long in an acidic marinade can become tough and dry. For best results, follow these foolproof marination times:
- Poultry — 2 hours
- Fish and seafood — 15-30 minutes
- Tofu — 1 to 24 hours
- Beef and pork — up to 12 hours
- Soft vegetables, such as mushrooms and zucchini — 30 minutes
- Root vegetables, such as carrots and potatoes — 2 hours
Gas grills are No. 1 in American homes, followed by charcoal grills and electric grills. Proper cleaning inside and out maximizes the lifetime of this summer staple appliance. Keep these tips in mind:
- Always cover the grill after it cools down.
- Clean using a wire brush or grill stone after every use. It is best done when heating up for the next grill session to avoid food particles getting stuck in the brush.
- Every 10 or so uses, remove grates for cleaning, clean or replace drip pan and clean the inside of the grill.
- Cast iron grates need some extra love — after brushing the grates clean, brush with oil to season.
- At the end of the grilling season, disconnect the gas supply and close it. Store propane tank in a ventilated area.
For more recipes and health information, visit ahealthiermichigan.org.
Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more recipes and health information, visit ahealthiermichigan.org.
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