Apply a dry rub to meats up to 24 hours before you plan to start grilling. This allows the savory flavors of your marinades to penetrate foods sufficiently and guarantees delicious dishes every time. Most BBQ sauces contain sugars that will char easily if they're applied too early in the cooking process. Remove when they are still bright green and are just at desired tenderness. Placing vegetables in the water too early drains them of their essential vitamins and nutrients and also washes out their crispiness and flavors.
Roasts cook evenly when they are at room temperature.
THE SALT -Season with spices and herbs to enhance the taste of foods. Don't camouflage with the salt. Try adding flavored liquids to your marinades to add a moisture and a new twist to your dishes. A great example is stir fry dishes. Just be careful of the amount of fat that goes into the dish.