He coats the vegetables with olive oil before placing them on the grill. Pork loin steaks are also fodder for Ivey's grill. For a recent dinner, he wrapped the steaks with bacon strips, then marinated and basted them with a glaze he created from cranberry juice concentrate, brown sugar and Dijon mustard. Meanwhile back in the kitchen, Manuel tended stovetop dishes of sweet potatoes and jalapeno hot water cornbread to serve with a fresh coleslaw he'd prepared ahead of time. Marinades and rubs To ensure people are enjoying the food from your grill, flavor food with marinades, rubs, sauces or mops during cooking.
Marinades add flavor and tenderize tough cuts of meat, such as the skirt steak used for fajitas.
To help tenderize, true marinades include one acidic ingredient such as lemon juice, wine, vinegar or enzyme-rich fruits like papaya. My favorite quick and easy marinade for fajitas combines Newman's Own Olive Oil and Vinegar dressing with soy sauce, fresh onion slices, freshly squeezed lime juice, and some sprinkles of fajita seasoning. Toss everything in a large Zip-Lock plastic bag with the meat and lime peelings, then marinate in the refrigerator for several hours before grilling. To protect against food poisoning, a marinade that has been in contact with any kind of uncooked meat must be cooked to a full rolling boil before it can be used as a sauce. Rubs add flavor and can form a crispy crust on the food.