Add some flavor to your Memorial Day BBQ

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Memorial Day mourns and honors military personnel who lost their lives while serving in the American armed forces.

Parades and other events, such as the annual Memorial Day ceremony at the Ocala-Marion County Veterans Memorial Park on May 25, beginning at 9 a.m., honor such individuals and instill pride in Americans during a much-beloved weekend across the United States.

Though Memorial Day is observed annually on the last Monday in May, the three-day holiday weekend marks the unofficial start of summer for millions of people each year. That kickoff typically includes lots of backyard barbecues.

As millions gather to celebrate Memorial Day this year, those tasked with manning the grill can consider these ways to add some extra flavor to foods cooked over an open flame.

• Monitor temperatures with a meat thermometer. Overcooking foods cooked over an open flame is a common mistake. Overcooked foods tend to taste dried out and fail to offer that signature juiciness associated with well-cooked barbecue staples like steak and other types of red meat. People manning the grill this Memorial Day are urged to utilize a meat thermometer, which can ensure foods maintain their juicy flavor profile and do not dry out. The ideal internal cooking temperature varies depending on which foods are being cooked, so be sure to stick to a recipe or look up the appropriate internal cooking temperature for foods that will be cooked over an open flame.
• Utilize wood chips or chunks. Another way to add flavor is to grill foods over wood chips or chunks. Chips or chunks might be flavored (mesquite is a popular flavor) or unflavored. Cooks should know that adding flavored or unflavored chips or chunks will impart a smoky flavor to anything cooked on the grill. When using a gas grill, cooks can put the chips or chunks in a smoker box or wrap them in a foil pouch to impart extra flavor without adversely affecting the grill.
• Dry rub meats. Some people marinate grilled foods prior to cooking, but marinade can drip off when cooking food and lose much of its value in regard to adding flavor. Dry rubs are made from spices, herbs and other seasonings that won’t fall or burn off as the food is cooking. Dry rubs can add extra flavor when applied hours before cooking, or even shortly before placing food on the grill.
• Slow down. Low and slow is a motto embraced by people who love to smoke foods and that same approach can be applied to more traditional grilling as well. Even if you don’t have all day to cook like you would if you choose to smoke food, cooking low and slow can ensure foods are juicy and full of that unique taste that’s only possible when cooking over an open flame. Keep vents open only on a crack and cook food at lower temperatures than you otherwise might. While the food won’t be cooked as fast, it will boast more of that signature smoky flavor grilling enthusiasts love.