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Grilling
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Meats and poultry for grilling are sometimes marinated before they are cooked. If seasoned with a rub, the meat is brushed with a little vegetable oil prior to grilling.
In grilling small, thin pieces of food, carryover cooking is not an issue. However, grilled foods cook quickly, and you must be careful not to overcook them. Drying out can be a problem. To preserve moisture and prevent surface drying, brush grilled meats with fresh, uncontaminated marinade, or baste with stock or other flavorful liquid while they are cooling.