Large chunks can take 20 minutes to cook through, small ones perhaps 8. Mixtures of spices and herbs are dry or dry-ish and are rubbed all over the surface of the meat. Use your imagination, or use a bottle of Italian herb seasoning. Or get your inspiration from regional cuisines. Rub meat a night or two before grilling if you want flavors to penetrate, or right before dinner if you're rushed.
Marinades are flavorful liquids that add flavor to the outer surface of the meat.
They often contain acidic liquids, such as wine or fruit juice, but should be depended on as flavor enhancers, not as meat tenderizers. Brines, which contain a lot of liquid and a relatively high proportion of salt, will plump and firm the meat, helping it retain its juiciness. You can start your brine with water or with a more flavorful liquid like beer. Common wood chips often are available in the charcoal section of your supermarket or hardware store. Send questions and comments to The Webmaster .