If you want people to talk about your grilling prowess long after the last piece of coal extinguishes, you need to learn a few BBQ basics. Master the big three – marinades, rubs, and sauces – and you’ll give Guy Fieri a run for his money.
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The juicy goodness begins with a flavor-infusing marinade long before you fire up the grill. Fully immerse the meat in your favorite sauce – BBQ, teriyaki, citrus – and remember: The longer you let it soak the better.
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Another way to lock in serious flavor is to use a dry rub – basically a mix of spices of your choosing. The key to rubs is to cover the whole piece of meat (either by shaking the rub on or rubbing it in) and then wrap in plastic for a couple of hours. Spicy flavor punch! Get the recipe
Ah, the sauce. What good is BBQ if it’s not covered in tangy deliciousness? Everyone has their favorite, but grilling masters agree that it shouldn’t be added until the end of cooking time and should be used mostly as a condiment. Get the recipe