For some people barbecue simply means cooking meat on a hot grill. In reality, grilling is a true haute cuisine specialty. Star chefs like Victor Arguinzoniz, Lennox Hastie and Cristiano Tomei have turned fire, wood and smoke into authentic ingredients. Their creativity has offered sensory experiences of taste and smell that go far beyond the simple flavor and aroma of burning wood.
A successful grill requires careful mastery of the flames, meticulous selection of ingredients and, above all, the perfect blend of herbs and spices used as seasoning. In this article, we at Europrodotti suggest how to select and use herbs and spices to achieve the same culinary results as the masters of the grill.
Dry rub, marinade or final dressing?
In the world of barbecue there are three ways to use aromatic herbs and spices:
- dry rub;
- marinade;
- final dressing.
Dry rub is based on a finely ground mixture of spices, herbs, salt and sometimes sugar rubbed onto the surface of the main ingredient before cooking. It's ideal for fatty cuts of meat, rich in connective tissue and intended for long, low-temperature cooking. It should be used especially with:
- pork ribs and shoulder;
- beef brisket and ribs;
- whole or quartered chicken.
The spices and herbs that coat the surface of the meat don't add any liquid but rather mix with the rendered fat during cooking. The end result is a golden surface, known as bark, crispy and incredibly flavorful.
The grinding of the ingredients is crucial. If it's too coarse it risks burning locally, producing bitter notes. If it's too fine it can become excessively compact, preventing even heat transfer and proper absorption of aromas.
The marinade is a liquid or creamy preparation enriched with spices and herbs. It's used for lean cuts or white meats that tend to dry out quickly on the grill. These are its main uses:
- chicken drumsticks and breasts;
- leaner cuts of pork, such as loin, fillet and sliced pork neck;
- shellfish and fatty, meaty fish such as tuna, salmon and swordfish;
- spongy vegetables such as eggplant and zucchini, or firm vegetables such as peppers, onions and asparagus (marinating is always recommended when grilling vegetables because it soaks them in, preventing them from burning on the outside before they're cooked on the inside).
The term to marinate has ancient origins, when seawater and brine were used to preserve foods. Indeed, salt, thanks to its hygroscopic properties, draws water from food and helps limit spoilage. However, in modern marinades it must be used carefully: if used in excess or for too long, it can dry out the ingredients and make meat, for example, less tender. For this reason the amount of salt must be adjusted based on the type of food, the duration of the marinade and the desired result.
Marinating is based on a three-component chemical principle: an acid element (wine, vinegar, citrus juice, beer, yogurt), a fat element (extra virgin olive oil or other vegetable oils) and an aromatic component (herbs, spices and natural flavors). The acid acts by partially denaturing the surface proteins and increasing the meat's ability to retain water, thus tenderizing it. The oil extracts the aromas of the spices and herbs, distributing them evenly.
Marinating times range from a minimum of one hour to a maximum of 48 hours, depending on the size and hardness of the food being treated. Never exceed the recommended time limit as the consistency may become mushy and the flavor unpleasant.
Use glass, ceramic or food-grade plastic containers. Avoid iron, aluminum and copper containers which can react with the lemon, vinegar or tomato of the marinade and transfer small amounts of metal into the food. Stainless steel, although considered safe and non-reactive, should only be used if you have no alternatives. Marinade should always be done in the refrigerator in closed containers.
Final dressings are useful when you want to add freshness or intensity to foods without exposing their more delicate flavors to direct heat. They can be divided into two main techniques:
- lacquered sauces, applied in the final minutes of cooking. A classic example is barbecue sauce brushed on pork chops, chicken wings and beef steaks;
- raw dressings, aromatic oils, lemon juice and fresh spices poured just before serving grilled foods. This type of seasoning includes salmoriglio, a typical southern Italian green sauce paired with grilled meats and fish.
Which is the best solution? It depends on the result you're looking for. If you want a firm crust, choose the dry rub. If you prefer the meat to be fragrant even inside, opt for the marinade. If you want an elegant and light touch, finish the dish with a final dressing.
Of course barbecue masters know how to combine all three techniques.
How to use spices and herbs in barbecue cooking
What are you planning to cook on the barbecue for your family and friends? Meat? Fish? Vegetables? Or maybe a combination of all three? Whatever your menu these ingredients need to be seasoned just right to enhance their aroma and flavor when they meet the heat of the grill.
In general follow these guidelines:
- for dry rubs powdered spices and dried herbs with a robust, bold character are best because they hold up better to cooking and adhere better to the food's surface;
- for marinades choose aromatic herbs that can withstand heat without burning, such as rosemary and thyme, and robust spices that add color without charring, combined with a liquid base that deeply penetrates the flavors;
- for the final dressing, fresh herbs and more delicate herbs are ideal, as they risk losing their aroma or becoming bitter when grilled.
Below you will find a guide that indicates the type of use and the ideal pairing for each spice and herb.
Basil
Category: aromatic herb.
Use: marinade, final dressing.
Note: basil is a delicate aromatic herb that performs best when added after cooking or in sauces, flavored oils and short marinades. It pairs excellent with grilled tomatoes, eggplant, zucchini, fish, chicken and fresh cheeses.
Black pepper
Category: spice.
Use: dry rub, final dressing.
Note: black pepper is a classic addition to grilled meats because it stands up well to the heat of the embers and is therefore ideal for dry rubs. It adds flavor to ingredients without overpowering their flavor. It pairs well with beef, lamb, pork and vegetables such as eggplant, peppers and zucchini.
Brown sugar
Category: /
Use: dry rub.
Note: although it isn't classified as a spice or an aromatic herb, brown sugar is widely used in barbecues because it helps create a caramelized crust and balance the spicy and smoky notes. Use with caution when cooking very hot foods as it can burn.
Chili pepper
Category: spice.
Use: dry rub, marinade.
Note: chili pepper adds heat to the blend but it must be used carefully because its purpose is not to burn the palate but to brighten the flavor. It works very well with pork, chicken, barbecue sauces and marinades with a sweet-spicy profile.
Chive
Category: aromatic herb.
Use: final dressing.
Note: chive doesn't like direct grilling but it’s the ideal ingredient for yogurt sauces, flavored butters or creams to accompany meat or fish. Chop and sprinkle it over grilled vegetables to enhance their flavor.
Coriander
Category: spice.
Use: dry rub, marinade, final dressing.
Note: coriander has a fresh and citrusy flavor. Ground seeds are excellent for dry rubs. Fresh leaves perform best at the end of cooking.
Cumin
Category: spice.
Use: dry rub, marinade.
Notes: cumin provides a warm and slightly earthy note, much appreciated in Tex-Mex, Middle Eastern and North African-inspired dishes. It's excellent with lamb, beef, chicken and kebabs.
Curry
Category: spice.
Use: dry rub, marinade.
Note: curry, in its various variations, can transform a simple barbecue into an exotic experience. It's perfect with chicken, turkey, vegetables and yogurt-based marinades. When rubbed it should be used carefully because its highly distinctive aromatic profile can overpower the flavor of the dish.
Dill
Category: aromatic herb.
Use: marinade, final dressing.
Note: dill has an elegant, slightly sweet and aromatic scent, capable of adding refinement to even the simplest preparations. It's excellent with fish, salmon, shellfish, potatoes and fresh sauces.
Fennel
Category: aromatic herb.
Use: marinade, final dressing.
Notes: fennel adds a sweet and fresh note. It's excellent with fish, pork, sausages, lamb and vegetables. It can be a valuable ingredient in Mediterranean grills, especially when paired with lemon, pepper and extra virgin olive oil.
Garlic powder
Category: spice.
Use: dry rub, marinade.
Note: garlic powder is one of the key ingredients in grill mixes. It has a full, bold and persistent flavor, but is more controllable than fresh garlic, which tends to burn easily on the grill. It pairs well with almost all meats and vegetables.
Ginger
Category: spice.
Use: marinade, final dressing.
Notes: ginger adds a fresh, pungent and slightly citrusy note. It's ideal in marinades for chicken, pork, shrimp, salmon and grilled vegetables. It pairs well with honey, soy sauce, lime, chili pepper and coriander. Freshly grated it's also excellent at the end of cooking.
Hot paprika
Category: spice.
Use: dry rub, marinade.
Note: Adds liveliness but must be used carefully so as not to overpower the flavor of the meat.
Laurel
Category: aromatic herb.
Use: marinade.
Notes: use it in preparations and let it rest before cooking. It gives depth and an elegant aromatic note to robust cuts of beef and pork, game and skewers.
Marjoram
Category: aromatic herb.
Use: marinade, final dressing.
Note: marjoram is a sweet and delicate herb that pairs well with fish, white meats and vegetables. It pairs well with white meats, fish, vegetables, mushrooms and grilled cheeses, such as tomini or scamorza.
Mint
Category: aromatic herb.
Use: marinade, final dressing.
Note: mint is perfect with lamb, chicken, yogurt, zucchini and eggplants. It helps lighten fattier flavors and makes grilled food more fragrant and surprising.
Mustard powder
Category: spice.
Use: dry rub, marinade.
Note: mustard powder adds a slightly pungent aromatic kick, very useful in pork, burger, chicken and barbecue sauce mixes. It adds character to the seasoning without making it too spicy.
Onion powder
Category: spice.
Use: dry rub, marinade.
Note: onion powder adds sweetness and depth. Combined with garlic it creates a complete aromatic base, particularly suited to burgers, meatballs, sausages and ribs.
Oregano
Category: aromatic herb.
Use: dry rub, marinade, final dressing.
Note: dried oregano is perfect for Mediterranean rubs. It's perfect for kebabs, chicken, fish, vegetables, grilled focaccia and meats marinated with oil and lemon. Its intensity makes it very effective even in small quantities.
Parsley
Category: aromatic herb.
Use: marinade, final dressing.
Note: it's best added after cooking or used in light marinades because direct heat significantly reduces its aroma. It's particularly suitable for grilled fish, shellfish, vegetables and cold sauces.
Rosemary
Category: aromatic herb.
Use: dry rub, marinade.
Note: rosemary is a great ally of grilled meat in the Mediterranean tradition. Its resinous aroma pairs very well with lamb, pork, chicken, potatoes and grilled vegetables. However, it should be used with caution as it can overpower other flavors.
Sage
Category: aromatic herb.
Use: marinade, final dressing.
Note: sage has a strong, warm and slightly bitter aroma. It's excellent with pork, sausages, chicken, potatoes and grilled cheeses. It pairs well with butter, garlic and black pepper, but should be used carefully so as not to overpower the other flavors. It's best used in a marinade or as a final dressing as it can become bitter when grilled.
Savory
Category: aromatic herb.
Use: dry rub, marinade.
Note: savory is a little-known but very interesting aromatic herb for barbecue. It has an intense and slightly peppery flavor, suitable for pork, sausages, vegetables and rustic marinades. It's perfect when you're looking for a bold but not overpowering aroma.
Smoked paprika
Category: spice.
Use: dry rub.
Notes: perfect for reviving the aroma of grilled meat. Ideal with ribs, chicken, pork and burgers.
Sweet paprika
Category: spice
Use: dry rub, marinade.
Notes: excellent for rubs because it adds color and plumpness. In marinades it pairs well with oil, garlic and lemon.
Tarragon
Category: aromatic herb.
Use: marinade, final dressing.
Notes: tarragon offers a distinctive and slightly aniseed-like aromatic note. It pairs well with chicken, fish, vegetables, flavored butter and delicate sauces. It's an herb that requires careful use but can add a truly original touch to grilled food.
Turmeric
Category: spice.
Use: dry rub, marinade.
Notes: turmeric imparts a golden color and a warm, mellow and slightly earthy flavor. It is particularly suited to white meats, chicken skewers, vegetables and Asian-inspired blends. Used in moderation it also makes the dish more vibrant visually.
Thyme
Category: aromatic herb.
Use: dry rub, marinade, final dressing.
Notes: thyme offers a gentle yet persistent aroma. It pairs well with white meats, fish, vegetables and delicate marinades. It's ideal for adding flavor without overpowering, especially when paired with lemon, garlic and extra virgin olive oil.
The barbecue is where food, fire and aromas come together to create succulent and flavorful dishes. Europrodotti invites you to experiment with this cooking method, following the example of the great chefs who have elevated wood and charcoal to prominence. Unleash your creativity by grilling chops, fillets, vegetables and even fresh fruit, enriching their flavors with spices and herbs.