What is grilling?
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The marinade can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit). In addition to these ingredients, a marinade often contains oils, herbs, and spices to furtlavor the food items.
It is best to grill meat that has been marinated for 2-24 hours ahead of time. Place the meat on the grill and don't move it until you flip it to get nice grill marks. Flip the meat with a spatula and take it off of the grill when it is *almost* done (this is important so you don't overcook the meat). Let it sit under foil for 10-15 minutes so the meat cooks longer and doesn't dry out.
Grilling Fruits & Vegetables:
Marinade your vegetables like you would your meat. Most veggies do well on the grill- like corn, asparagus, mushrooms, bell peppers, and onions! Grilled fruits, like peaches and pineapple, can be savory or sweet.