Skip the Bath
There’s no need to wash meat before grilling—you’ll spread microorganisms around your sink, and washing can diminish the color of the final product.
Dry rubs, which flavor the surface of the meat, can be applied 12 hours before grilling—or even right before. My go-to seasoning is a mix of salt, black pepper, and garlic powder in a 4:1:2 teaspoon ratio, to lightly cover the meat surface.
A good marinade will provide flavor on and just below the meat surface and can also help change its texture. While oil-based marinades only provide surface flavors, acid like lemon juice, lime juice, or vinegar can help water-based marinade penetrate the surface and develop an ideal texture for the product. —SI
Jonathan Campbell is an associate professor of animal science and a meat extension specialist.