Transform your grilled food all summer long with these spice enhancement tips:
Poultry
allspice, paprika, parsley, sage
- Rub seasoning blend into poultry and refrigerate at least one hour before grilling
- Boneless/skinless breasts need 8-12 min. of cooking time for every 6 ounces of meat
- Poultry with bones will take 30-40 min. to cook
Pork
coriander, cumin, garlic, mustard
- Rub seasoning blend into pork and refrigerate at least one hour before grilling
- Try making kebabs out of chops, tenderloin, or a loin roast
- Soak wooden skewers beforehand to prevent burning
- One inch thick pork chops will take 10-15 min. to cook
Beef
cloves, cumin, curry, garlic
- Rub seasoning blend into beef and refrigerate at least one hour before grilling
- Allow beef to come to room temperature before grilling
- One inch thick steaks will take 10-12 min. to cook
- Allow grilled beef to rest for five minutes before cutting
Fish
cilantro, thyme, dill, ginger
- Refrigerate fish like grouper, haddock, tilapia and haddock until you're ready to grill
- Try grilling fish in a foil packet, adding butter, water or wine before sealing
- Be careful not to overcook - it takes only a few minutes per side to cook fillets
Fruit
cinnamon, cloves, nutmeg, cardamom
- Soak fruit for 30 minutes in cold water prior to grilling; add spices directly to soaking liquid
- After soaking, pat dry and brush lightly with a neutral oil or butter to prevent sticking
- Grilling brings out natural sugars in the fruit
- Any fruit can be grilled, but harder fruits like apples, pears and pineapples are easier to work with
- Grill whole, halved or in chunks
- Keep a close eye on soft fruits like peaches and mangoes so they don't get overcooked or mushy