Seasoned Meats

This isn't as much a recipe as a hint. If you're like me, you like to taste your seasonings boldly. When they're cooked too long or mixed into water, the flavor just cooks right out of any herbs or spices used. This is a really easy method to avoid having that happen by using an electric grill.

Start by heating the grill. While it's heating, start adding seasonings to your meats. Powdered forms work the best. After seasoning the meat on all sides, lift it onto the grill and close the lid. The higher heat of the grill will adhere the spices to the meat quickly and efficiently. You will need to turn the meat over so that it cooks evenly. Don't let it overcook. The grill's searing process will use the outer layer of the meat to seal in juiciness and tenderness. Leave it too long and it will dry out. The chicken breast I made today took about fifteen to twenty minutes to thoroughly cook. When the meat's done, you should notice that your herbs and spices practically jump of the fork to meet your taste buds. Enjoy.