Barbecue final touches Charlotte NC

You can accomplish a lot in the way of tenderizing and adding smoke flavor to meat by cooking at low temperatures over charcoal and wood. You achieve even better results when you mix up some marinade or a great rub to work a little cayenne or curry into the meat.

Local Companies

Harris Teeter Inc
(704) 552-7212
8538 Park Rd
Charlotte, NC
Harris Teeter Inc
(704) 366-1675
112 S Sharon Amity Rd
Charlotte, NC
Wayne's Super Market
(704) 332-6884
2050 N Graham St
Charlotte, NC
Bi-Lo Inc
(704) 542-1584
8620 Camfield St
Charlotte, NC
Food Lion Store No 2627
(704) 596-8148
2931 E Wt Harris Blvd
Charlotte, NC
Corner Store the
(704) 563-2980
10000 Harrisburg Rd
Charlotte, NC
Bp
(704) 372-2826
1601 Remount Rd
Charlotte, NC
Central Oriental Market
(704) 532-9888
2920 Central Ave
Charlotte, NC
Asian Market
(704) 391-7114
1650 Pacific St
Charlotte, NC
Harris Teeter Inc
(704) 375-8491
1704 Central Ave
Charlotte, NC


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Seasoning with rubs

A rub is a dry marinade that you sprinkle or pat onto meat before you cook it. Rubs can contain just about anything, and they usually include some salt and sugar. You leave them on for a few minutes before you cook or as long as overnight. As meat cooks, the heat pulls open its pores, and the flavors of the rub seep right in. Rubs help produce bark, a crisp and flavorful crust that also helps hold in meat’s moisture.

Marinating: The power and the glory

Marinade, a light liquid that you soak meat in before you cook it, does as much good for the texture of meat as it does for the flavor. Most marinades are made up of an acid (vinegar, lemon juice, or some such) and an oil. The acid helps break down the fibers to tenderize the meat, and oil helps hold the acid against the meat so it can do the most good. The rest is flavor — whatever combination of seasonings you like.

Marinades tend to work fast, propelling a lot of flavor and good tenderizing effect into meat. They can be vehicles for intense tastes or subtle ones.

The big finish: Sauces

You can call pretty much anything liquid a sauce, and depending on who or where you are, your definition of true barbecue sauce may be very different.

Different kinds of sauces are appropriate at different stages of the cooking process. You don’t put a sugary sauce on food before it has been cooked through, for example, because it burns right around it.


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For Dummies is a registered trademark of Wiley Publishing, Inc. in the United States and other countries. Used here by license.