Rubs, Marinades, and Glazes

Here are four ways to leave boring BBQ behind:

PREMADE SEASONING BLENDS

We sampled dozens in our test kitchens; some favorites are Thai, Cajun, jerk, and garam masala seasoning mixes, available in the spice aisle.

HOMEMADE RUBS

Check out the recipes in this chapter or use the ideas that follow as general guidelines, determining how much of which ingredient tastes best to you. Toss with shrimp or scallops or rub into the poultry or meat of your choice.

Ground red pepper (cayenne), ground cumin, chili powder.

Black pepper, ground coriander, ground cumin, crushed fennel seeds.

Ground cinnamon, curry powder, brown sugar.

Crumbled dried rosemary, dried thyme, dried oregano.

MARINADES

Whisk together in a large bowl; add steak, pork tenderloin, or chicken quarters and let stand fifteen minutes at room temperature before cooking.

Grated, peeled fresh ginger; fresh lemon juice; soy sauce.

Crumbled dried rosemary, minced garlic, red wine.

Ground coriander, ground cumin, minced garlic, plain nonfat yogurt.

Minced shallot, grainy mustard, red wine vinegar.

GLAZES

Whisk together in a small bowl, then brush over beef, pork, or poultry during the last few minutes the meat is on the grill.

Crushed red pepper, ground ginger, balsamic vinegar, apricot jam.

Chinese five-spice powder, fresh lime juice, honey.

Chopped fresh cilantro leaves, pureed mango chutney.

Sliced green onion, hoisin sauce, seasoned rice vinegar.