Creole Marmalade Rub

Modern-day grilling has become an art for more than just meats. Fruits, vegetables, pizza, desserts or just about anything can be grilled.

Dennis Stewart, grilling expert and guest on All In Good Taste, says, "People aren't just grilling on the weekends anymore. It's almost become a national pastime. America has become one of the grilling capitals of the world."

Creole Marmalade Rub and Glaze

Ingredients:

8 parts paprika
2 parts salt
1 part turmeric
1 part basil
1 part black pepper
1 part thyme
1 part cayenne pepper
1 part garlic powder

Ingredients for Glaze:

Same ingredients as above, but omit thyme and add a jar of store-bought marmalade.

Preparation for rub:

Blend and rub on meat before grilling.

Preparation for glaze:

Heat marmalade and add to rub spices. Spread on 95 percent cooked meat. Don't turn over again or glaze will scorch.

Hints for great glazes:

• Glazes are swee-based; choose corn syrup, honey, molasses or maple syrup.
  
  
• Blend with any fruit in season and/or your favorite spices. Add a dash of salt for acidity.
  
  
• Add to meat toward end of grilling.