When the cold weather gives way to warmth, and people start venturing out of their winter cocoons into sunlight, the odor of Grilling wafts through neighborhoods, inspiring many to have a barbecue of their own. Along with this inspiration comes the desire to create a Grilling masterpiece. Of course, a method of preparation must be chosen; simply throwing the meat on the grill would be tantamount to sacrilege. Two popular preparation approaches of meat for barbecue are the marinade and dry rub. Before choosing which to use, each method should be investigated.

A marinade is a liquid based preparation for a meat barbecue. Many claim the flavor of the liquid marinade permeates the meat more thoroughly. One definite advantage lies in the fact that a marinade tenderizes the meat before Grilling, so you can choose a cheaper cut of meat for your barbecue. Good meats for marinade are the London Broil or Flank Steak. Chicken and fish are good for a marinade when grilling. When using a marinade, plan on less preparation time because too much time in the marinade will break these meats down and make them mushy.

A dry rub doesn’t permeate the meat as readily as a marinade, so added preparation time is advised; it should sit in a plastic bag after rubbing for a time before Grilling. Many prefer to barbecue with a dry rub because it has a crunchy flavorful crust you can’t get with a marinade. Pork and Beef Brisket are good dry rub Grilling options, but so are poultry and tender cuts of steak.

Whether you are going to use a marinade or dry rub will influence what cut of meat you choose, your preparation time, and how you plan the rest of your meal. Once you have made those choices, enjoy your summer barbecue.