Grilling pro Elizabeth Karmel proves that a special sauce or marinade can make simple grilled chicken, pork, or beef shine. Here she offer some greatest hits from two of her books, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill and Taming the Flame."
Elizabeth's steak sauce is a mouthwatering combination of cola, bourbon, soy sauce, and spices. Cayenne pepper adds a touch of heat to her signature six-spice rub.
Tender ribs are seasoned with an 8-ingredient spice rub, then brushed with a zippy sauce that's both spicy and sweet.
These wings are sprinkled with a spicy dry rub, then dipped in a mixture of cayenne pepper, red chili flakes, and three types of hot sauce after grilling.
Parsley, cilantro, and mint brighten this garlicky sauce that adds instant freshness to your favorite grilled beef, chicken, or lamb.
Lemon juice, garlic, olive oil, and oregano make a fresh dipping sauce for grilled shrimp.
For a versatile sauce with just the right amount of bite, combine apple cider vinegar, ketchup, brown sugar, and spices. It's terrific tossed with coleslaw or mixed with shredded pork.
A ginger-citrus marinade doubles as a quick dressing for these delectable chicken tacos.
For an elegant yet easy dinner, spoon this sauce of butter and toasted pecans over your favorite grilled fish.
Add flavor to pork loin by slathering it with a mixture of mustard, molasses, apple cider vinegar, Worcestershire sauce, and spices.
Elizabeth Karmel is a nationally known grilling and barbecue expert; chef, cookbook author and teacher. She is the executive chef of Hill Country Barbecue Market; the Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ; Pizza on the Grill and Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill.