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Add Some Pizzazz to Your Grill!

by Kathleen Sloan-McIntosh

Add Some Pizzazz to Your Grill!

Here is all really need to know about marinades, spice pastes and sauces: they are designed to add flavor, pizzazz and, in some cases, to tenderize certain cuts of meat.

A marinade can be as simple as a one-ingredient preparation such as a couple of steaks submerged in red wine before grilling. Generally speaking, however, a marinade will always contain an acid component (citrus, vinegar, wine), a fat (oil or butter) and an assortment of herbs and spices (garlic, freshly ground pepper, rosemary, etc.).

Sauces are used towards the latter half of cooking because they generally contain some form of sugar. Sauces enhance the flavor profile of what you’re cooking.

Glazes are used at the very end of cooking or even after a food has left the grill.

Compound butters are a complement to food that is being served. Picture a hefty steak still sizzling and treated to a chunk of pungent Roquefort butter.

The more of these methods you employ, the bigger the payoff in terms of flavor intensity. Think of these preparations as support networks for grilling — the rules are more fast and loose than hard and fast, so get creative!


Raspberry Mustard Butter

This is outstanding with grilled fish, shrimp, duck or pork.

12 cup chopped fresh raspberries 125 mL

1 tbsp Dijon mustard 15 mL

1 tbsp raspberry vinegar 15 mL

12 cup softened butter 125 mL

Salt and freshly ground black pepper, to taste 

In a bowl combine raspberries, mustard, vinegar and butter. Cream together until well blended. Season to taste with salt and pepper.


Get more recipes like this in 100 Best Grilling Recipes

Kathleen Sloan-McIntosh


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