HERBS AND MEATS: HOW TO IMPROVE THE TASTE OF
YOUR BARBECUED MEAT

Herbs are plants that when used with foods can complement the taste. Using the
wrong herb can make your meal a disaster! These are some herbs that will
improve the taste of your barbecued meats when you bbq with a pellet grill.

Beef ..........Garlic, onion powder, basil, thyme, summer savory and rosemary

Buffalo ......Rosemary, basil garlic and sage

Veal...........Rosemary, garlic, thyme, tarragon, mint, and basil

Poultry.......Sage. basil, sweet marjoram, chervil, and summer savory

Fish............Sage, fennel, parsley, dill, basil and chives

Pellet grill BBQ tip: A word about pepper: Don't pepper your meat before putting it on the
barbecue because pepper tends to become bitter when scorched. Add
the pepper to both side of the meat just as it comes off the grill and is
placed on a plate.

Marinade times used with refrigeration (slower than room temp marinading
but safer) are:

Fish 20 to 40 minutes
Poultry 3 to 4 hours
Beef, pork, lamb, buffalo 1 to 2 days

Pellet grill BBQ tip: The smaller the piece of meat, the shorter the marinade time. Also, make sure the meat is fully covered with the marinade and use a glass dish for the job.