Once the food hits the grill, it's paramount to watch it closely to avoid overcooking, Heimbach advised. Heimbach avoids cutting into meat frequently to check for doneness. He recommends using an instant-read thermometer to check if meat has reached the right temperature. With his decade of grilling experience, a squeeze or two with tongs and appearance usually tell him when a cut is done. Heimbach's own approach to marinades is fairly straightforward.
Flavor is intensified by the length of soaking.
The McCormick Grill Mates are dry packets of seasonings to which water, oil and vinegar are added. The other products tested are bottled liquid marinades. Generally, nutrition isn't an issue with marinades, since only a fraction of the finished product actually makes it onto the meat. But we checked the labels to make sure they weren't loaded with fat or sodium. All the bottled mixes were fat-free.