School is calling and grilling in the backyard helps us to reminisce about the fun-filled summer of 2018. Our backyard grill’s primal call bonds those gathered for tasty treats. Stoke up the fire; but, don’t forget the marinade. Seared protein absorbs the natural flavors from the grill. Go a step beyond by following the knowledge from grill masters. It is all in the marinade for memorable grilling. Most grill masters, generally, will not share their secrets; however, there are some worthy guidelines about seasonings that distinctly impact protein choices. These are my suggestions for marinating. For lamb, use honey mustard topped with rosemary. For fish, use orange juice and sherry. For chicken, use soy sauce, fresh ginger, garlic, pineapple juice, and a touch of orange marmalade. For beef, use red wine or red Vermouth, Worcestershire sauce, garlic, balsamic vinegar, and fresh cracked pepper. (A little balsamic vinegar with meat helps to tenderize the beef.) With shrimp, peeled and deveined, only use a light squeeze of fresh lemon juice. Then, finish the shrimp with a baste of lightly salted butter and fresh herbs. Master your clan’s need for gathering around the fire by planning ahead with your fascinating interpretation of marinade flavorings. Just remember, marinades are to be discarded once the raw protein is set onto the grill and most marinades will absorb into the protein within an hour. All proteins should be refrigerated while marinating. Whole birds will need several hours because it is necessary to turn the bird to cover it with the marinade. A big sealed bag works best to roll a bird. The summer sunset is near and the grilling tools are ready for you to brave the culinary adventure in your backyard. © Kelly McBride Loft