It’s the day prior to the highly anticipated barbecue or tailgate you are hosting, the menu is set and it’s time to begin the pre-game ritual.Anyone can just go to the store, purchase prepackaged meat, dump it onto a grill and flip it every couple of minutes; that’s what the weak and inexperienced grillers settle for.

But those dedicated to the cause know meat deserves royal treatment prior to its charred-and-devoured destiny. Marinating meat properly prior to cooking will not only provide superior flavor, but will also allow the cook freedom to create a unique, distinctive taste.

When marinating any type of meat, time is always of the essence. If the cuts marinate longer than necessary, a mushy surface could result. Very rarely should meat marinate longer than two hours. (There are exceptions to the rule, naturally; dishes such as prime rib require being marinated for up to six hours before reaching the grill.) For the most part though, thirty minutes to two hours will be enough time to instill some flavor.

Marinades will vary in texture, flavor and in the way they tenderize the meat. When cooking with poultry, peel off the skin so the marinade has the opportunity to sink in. The marinade should consist of some type of acid, such as vinegar or lemon juice. This will give the meat an excellent texture and an even better flavor.

Similar methods can be used when marinating man’s best food, steak. However, I have my own thoughts on how to best treat a 16-ounce strip: my marinade consists of red wine vinegar, olive oil, crushed garlic and just a hint of ginger. The ingredients are blended in a large Ziplock bag by massaging the bag with your fingers. Once mixed, insert the steak into the Ziplock bag, place it into the refrigerator and let it soak for four to five hours. The result will be a memorable steak that will, without a doubt, leave your guests more than satisfied.

A big fan-favorite in Wisconsin is the beer-battered brat. This traditional tailgate treat provides such a better flavor compared to ordinary brats, but people don’t always want to take the effort to make them.

A package of bratwursts should be placed in a large pot, along with one fully chopped onion and a few teaspoons of butter. The pot should then be filled with beer until the ingredients are covered. The mixture should be boiled until the brats are cooked, upon which they should be placed on the grill to add color and flavor.

Marinating your meat takes more time, but it’s more than worth the effort.

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Brian Henry introduces himself as the Warrior grill master and staff cook. He’ll be delving into many great grilling topics ranging from equipment usage to delicious sausage. This keeper of the flame is open to discussion on all topics involving flame-related cookery and necessary procedures to make a great flame-broiled meals.

The age-old debate over which method of barbecue is better – gas or charcoal – might not stir up as much passion as the upcoming election, but for grilling enthusiasts it comes pretty close. The old-timers swear by the glorious flavor of the coal, but recent spending trends show that people are beginning to move towards propane.

In order to make an educated decision, one must examine the three essential aspects of grilling: convenience, cost and taste. When it all boils down, it is these three that will guide you to the final verdict. Priorities will vary based on the individual, but they should be taken into account.

From a convenience standpoint, propane wins hands down. Push-button ignitions, excellent temperature control and easy cleanup give it this edge. However, like the old adage says, half the fun is getting there. There’s tradition in piling the charcoal, dousing it with lighter fluid, lighting it and tending the flame. Some argue that trading the process of the barbecue for a push-button is missing the point.

If you are looking for the most cost-effective option, the standard charcoal grill is going to cost between $30 and $100. These are less expensive grills that are sturdy and durable, but usually cannot provide anything other than grill space. Gas grills tend to run on the high end of price range, falling between $300 and $1,500. However, they do provide bonus features such as built in smokers, side stoves and platter space. These “extras” can bring a special dynamic to any barbecue.

Although some barbeque fans swear they can’t tell the difference between food cooked on gas grills and food cooked on charcoal, the charcoal purists insist otherwise. They claim that the flavor is infused through the smoke of the coals. Whether this claim is true, the jury is still out. Taste is such an individual decision; no cookbook, article or person can tell you the right answer. It’s as simple as trying out both.

In the humble opinion of this griller, the barbecue is meant to have a little sweat and strife when executed. Blackening your palms while stacking charcoal is a sign of craftsmanship. Sensing your eyes water up as the smoke rises off the grill brings not pain, but joy. Now I do use both options, but highly recommend charcoal. It does provide a unique flavor that cannot be achieved with plain propane. When it comes to choosing a brand, Kingsford reigns supreme. With over eighty years in the business, they’ve found the right formula for good charcoal that heats quickly, has a long burn and provides great flavor.

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