Here Are Three Different Ways To Flavor Your Barbecued Meats
Choose the way you treat your barbecued meats for a great tasting grilled feast.
Grilled meats can be more flavorful when you go beyond salt and pepper as seasoning. Here are three ways you can achieve mouthwatering barbecued meats when cooking on the grill:
A simple marinade made with calamansi juice, salt, and black pepper could be all you need for a great-tasting pork liempo. But, of course, you can go further than that. Add some chili paste and chopped garlic, sub out the salt for patis (fish sauce), and add some earthiness with a herb or two for a marinade that will flavor the outside of the meat for a scrumptious bite. This is a fantastic way to season thinly-sliced meats or beef chunks that’s going on skewers.
2 Dry Rub
Salt and pepper is the classic seasoning but when you’re going fancy, try a dry rub (also known as a barbecue rub) made of brown sugar, Spanish paprika, black pepper, cayenne pepper, garlic powder, and other spices to add another layer of flavor. This is ideal for anything that you’re going to cook long and slow over indirect heat such as a whole pork pigue or a roast beef since the spices and sugar may burn if cooked directly over the fire.
3 Basting Sauce
You’re not barbecuing if you’re not brushing the meats with barbecue sauce as it cooks. The most common variation of the classic barbecue sauce is made of tomato sauce, brown sugar, molasses, and your choice of spices. You won’t need this until the meat is at least almost done since the sauce can char and burn if basted on the meat too early. Since it’s never too late to add more flavor to your meats, this is just another way to ensure your meats emerge from the grill with another layer of flavor that’s extremely tasty.