Since my husband and I are empty nesters (and are trying to cut down on our meat consumption, too) I find myself grilling smaller cuts of pork tenderloin; boneless, skinless chicken breasts; and salmon fillets. Because they will dry out if left on the barbecue too long, small cuts of meat need a little help developing those gorgeous grill marks that make the meat look appealing and taste great. The secret is very simple: a searing hot fire and a rub or basting marinade containing sugar that will help the meat brown. … Back to Article
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