Always let your food, especially meat, marinate in the refrigerator. Conditions at room temperature are ripe for harmful bacteria on food to multiply. Later, you can brush the same marinade on your food as it grills or broils. However, never serve the used marinade at the table. Otherwise, the marinade will pick up bacteria from the raw food.
Rubs are dry mixtures, usually made of pulverized herbs or spice powders.
Rub the mixture onto the surface of the meat or poultry, and leave it on while the food is cooking. A Few Basics 1. Use nonstick pans. This decreases the amount of oil needed to keep food from sticking to the pan. Use plastic, rubber, or wooden utensils when cooking with nonstick pans to avoid scratching pans.