Ultimate grilling

At tone time dinner from the grill was considered a warm-weather luxury, but in recent years preparing meals on the grill year-round has become very popular. Summer is the time for serious grilling, and we are no longer just grilling hamburgers, hot dogs and ribs. Savvy cooks (and some non-cooks) are grilling everything from vegetables and fruits to seafood to delectable desserts.

MARINADES AND RUBS are helpful in flavoring foods for the grill. Usually, these condiments have an ethic flair. Some marinades, which also help to tenderize meats, are very simple, as simple as using bottled Italian or other salad dressing to marinate different foods. Fruit juices, lemon juice, vinegars, oils, soy sauce, wine, herbs and spices may be combined to create more interesting flavor combinations. The type of food being prepared dictates the type of marinade and time required. For example, small foods like shellfish, fish fillets, cubed meats and tender vegetables require about 15 to 30 minutes. However, big or tough cuts of meats, such as ribs, turkey and pork shoulder, require 6 to 12 hours of marinating.

RUBS made by combining herbs and spices, are usually dry (but some may be used dry or moist, depending on the ingredients). A little oil can be incorporated to help the rub adhere to the meat, adding moisture and flavor. But rubs don't incorporate acidic ingredients such as lemon juice, vinegar or wine as do marinades. You massage the rub onto the surface of the food. It also may be applied just before grilling. However, if you prefer a heartier flavor, you may apply the rub and place the meat in the refrigerator for several hours, or overnight, to allow the food to absorb the flavor.

On these pages are some practical recipes that will help you create the ultimate grilling experience this summer.