Barbecue final touches Oakland CA

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

Walgreen Co. - MS #36
(650) 348-1734
151 East Third Ave.
San Mateo, CA
E & M Food Market
(510) 834-3651
332 14th St
Oakland, CA
Lucky Two
(510) 633-1640
1901 103rd Ave
Oakland, CA
S & M Market
(510) 654-6471
3222 Mlk J
Oakland, CA
Dallas Market
(510) 452-2161
2539 Market St
Oakland, CA
Koreana Plaza Market
(510) 452-9553
444 24th St
Oakland, CA
Sun Sang Supermarket
(510) 891-0298
751 International Blvd
Oakland, CA
Wah Hang Market
(510) 268-0358
415 9th St
Oakland, CA
Corner Grocery
(510) 632-8905
7330 International Blvd
Oakland, CA
Leogrande Bros Produce
(510) 452-3539
202 Madison St
Oakland, CA


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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.


Featured Local Company

Walgreen Co. - MS #36

(650) 348-1734
151 East Third Ave.
San Mateo, CA