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How to grill with rubs and marinades

This week on Make it Easy with Randy Z, we learn how to use rubs and marinades when grilling chicken and ribs. Plus, Chef Randy Z shares some of the most common mistakes people make and how to avoid them.


Here are a few of the food safety tips from the video to remember:

  • Never use leftover marinade to baste meat after cooking – especially poultry. If you have to do it, bring it to a boil on the stovetop first to kill any lingering bacteria from the raw meat.
  • Never use oil spray on the grill. If you need to keep your meat from sticking, put some oil on a cloth and use that to brush the grate.
  • If you’re using baby back ribs, remember to peel the membrane off the bottom of the rack before cooking.
  • Wait until the last few minutes of cooking to brush on sauce. Apply it too early, and it will burn to a crisp before your meat is cooked through.

In case you missed it, last week’s episode featured recipes for grilled watermelon salad and a grilled peach antipasto dish. Next week, Randy Z will share tips on grilling technique, including where to place different types of items and how much heat they need.

If you have questions for Randy or requests for what you want to see on future episodes, let us know in the comments.

Video by Josh Long. Randy Z is the executive chef for Edward Christian Barbecue catering in Bremen, Ind.

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