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Marinades and rubs boost flavor for summer grilling
Christine Arpe, Memphis Commercial Appeal food writer, explains how marinades and rubs evolved from simple salt and pepper to complex blends of aromatics, acids and oils. She notes timing matters, with fish and chicken needing shorter marinating, and advises nonreactive bowls and drying meat for better browning.
MENTIONED IN THIS ARTICLE
Kim Tarantino
Tarantino
Metis
Melanie Barnard
Charlie Knote
Christine Arpe Gang
Commercial Appeal
Memphis