marinating steak
Getty ImagesMarinating and adding spice rubs to fish and meat before it hits the grill can add some serious flavor to your food, but it's also easy to overdo. We called in our friend and barbecue expert Elizabeth Karmel to explain the ins and outs of both methods.

These step-by-step tips from her latest cookbook, "Soaked, Slathered and Seasoned," will guide you through your next barbecue endeavor and make it a delicious success.

Do you marinate a different way? Karmel says that "a lot of cooking is about tradition. Keep doing it the way your mom or dad did it if it tasted good."

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What is a marinade? A seasoned liquid that adds an extra dimension of flavor to meat, poultry, fish or vegetables with the help of active ingredient -- acid. With tougher cuts of meat, marinades also act as a tenderizer. Always marinate in glass, plastic, or stainless-steel, never aluminum, which can react with the acid.
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Acids can be an array of things: vinegar, citrus, buttermilk, wine, yogurt and the like. Add only one or two acidic ingredients to the mixture -- more than that will ruin the flavor balance of the marinade.
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Mix the acid with a base ingredient to keep food moist. Extra-virgin olive oil, vegetable oil, nut oil, or other flavored oils all work well. Not only does the oil lock in the flavor, it promotes caramelization. Without it, the food may stick to the grill and dry out.
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After you've chosen the appropriate acid and oil, add in aromatic ingredients such as fresh ginger, herbs, spices, hot sauce, or Worcestershire sauce to heighten the flavors.
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According to Elizabeth Karmel, "There is no reason for a super-long soak. Smaller, more delicate cuts of meat need a shorter soak, while larger, heartier cuts need a little longer." In fact, over-marinating meat can result in a mushy or mealy texture. Marinating in the refrigerator for 30 minutes to 2 hours will suffice for most foods.
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Three "Don'ts": • Don't add too many sugary ingredients to the marinade, as they'll burn quickly. • Don't reuse the marinade as a sauce without boiling it for 3 minutes. The marinade has touched raw meat and could make guests sick. • Don't rinse off the marinade; use a paper towel to pat off any excess marinade.
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Don't feel like marinating? Try a spice rub -- it can also enhance the flavors of fish, meat and even fruit. Some key ingredients: Pepper -- freshly ground black pepper emits oils that have a much deeper flavor than pre-ground pepper. Salt -- kosher salt with hard crystals is preferable because they don't create a wet surface (fine table salt draws moisture out of the meat more quickly). Brown Sugar -- use fresh, soft light or brown sugar to add more depth of flavor.
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Dry vs wet rubs: "Dry" simply means spice mixtures without any wet ingredients, and "wet" is a paste made up of spices and olive oil. No matter which you're using, gently pat it evenly over the meat, don't rub -- rubbing can damage the fibers and texture of the meat. Seasoning the meat 15 to 20 minutes before cooking to it give the rub time to permeate the meat.