When it comes to prepping meat for the grill we typically marinate it several hours in advance or slather it with barbecue sauce right before tossing it on the grill.
But Chef Adam Perry Lang, an award-winning barbecue expert and owner of APL Restaurant in Hollywood, shared with us a special trick that we never thought of before: Adding dressing to your cutting board.
“Try seasoning your cutting board with a vinaigrette or barbecue sauce,” the acclaimed chef, cookbook author, and barbecue grand champion says. Not only will it help trap moisture inside your meat while it rests (aim for at least 10 minutes), but it will absorb additional flavor that may otherwise be lost when the meat gets sliced.
Sure, your cutting board may require a little extra scrubbing afterward, but your meat will be that much more tender and flavorful in the end. To take it a step further, season your protein with your favorite spice rub or spackle.
Here are some of our favorite recipes where this cutting board hack will work like a charm:
This dish is prepared on an electric indoor grill that allows you to cook foods at different heat levels simultaneously—ideal for grilling chicken breasts and potatoes.
Romesco sauce goes well with most any grilled food. In fact, grill cooks should serve it more than they do. Paired here with pork chops and green onions, it ups the profile of the menu—it’s good enough for company and easy enough for every day. Turn the green onions carefully so they don’t slip through the grate.
Charmoula, a traditional North African sauce, contains a full palette of herbs and spices, from the green of cilantro to the red of paprika and cayenne to the gold of turmeric. This bright, heady paste is delicious slathered on roasted potatoes and omelettes or used as a dip for warm pita bread. Here, it’s used as an exotic finish for simple grilled steaks.
This recipe is easy enough for a midweek dinner (if you marinate the pork the night before) and showy enough for company. A brightly flavored Latin spice rub and a marinade of orange juice, fresh herbs, a dozen garlic cloves and some jalapeños deliver enough flavor to satisfy the fussiest palates.