The sizzling sounds and the smell of cooking meat are as much a part of Fourth of July celebrating as fireworks.

That summertime scent of a great cookout comes from well-seasoned meat on the grill.

According to Rodney Schaffer, director of technical services, product application for Con Yeager Spice in Zelienople, there are two reasons for using a marinade or a dry rub on meat: adding flavor and keeping the meat moist during grilling.

He said the salt and sugar of a marinade help keep moisture inside the meat.

“A marinade contains salt, sugar, various spices and flavorings. It would be in a water base because meat is 80 percent plus water,” he said.

Dry rubs also add flavor and Schaffer said, “The biggest reason for the dry rub is I don't have any preparation time.”

To apply a dry rub, Dan McKruit of McKruit Meat Packing in Cabot said simply pat it on.

“A couple of hours is as long as we want to go from rubbing to cooking. The salt will draw moisture out of the meat,” Schaffer said. “Dry rubbing a piece of meat and holding it overnight is a very bad plan.”

McKruit said more fat in meat yields more moist, tender and flavorful meat after cooking. For leaner meats, Schaffer said a marinade is more important to keep the cut of meat moist.

To prepare less-tender inexpensive cuts for skewers, McKruit cuts the meat into cubes and cooks them in a pressure cooker for a few minutes before skewering. He said cooking the meat and some water in a covered skillet also works.

With the meat partially cooked, vegetables on the same skewers are less likely to overcook and fall off. The meat can be seasoned at the time of grilling.

McKruit said people often overlook chicken legs for the grill. Leaving the skin on will protect the meat from drying out. He said the flavor of a marinade or rub will penetrate the skin and remain in the meat even if the skin is removed.

“Seasoning supplements the experience and gives you something more exciting,” said Schaffer.

Seasoning mixes allow consistently good results for home grilling without a lot of trial and error.

Schaffer noted that Southwestern flavors are popular right now. He is excited about the various pungency, aromas and heat levels available as many new red and green chilies hit the market.

Another trend is adding distilled spirits, such as bourbon, rum, tequila and vodka, to marinades. He said alcohol can bring out flavors in meat that are more rounded and complex.

To be safe, Schaffer advised refrigerating meat that is marinating or seasoned with a rub. When the meat is on the grill and approaches being done, Schaffer said it makes sense to check the temperature with a thermometer every couple of minutes. He likes remote-read thermometers that are left in the meat during cooking.

“You need to cook to 140 or 145 degrees (interior) as a bare minimum for red meat. Poultry needs to go to 150 no matter what,” he said. “Color is a poor indication of what the temperature is.”

Preparation: 15 minutesMarinate: 30 minutes or up to 4 hoursCook: 20 minutesMakes: 4 to 6 servings½ recipe sweet and tangy ginger-soy marinade2 pieces, about 1 pound each, trimmed pork tenderloinCilantro sprigsPut the marinade into a plastic food bag or shallow baking dish. Add the pork to the marinade; turn it to coat. Refrigerate the meat covered at least 30 minutes or up to 4 hours.Prepare a charcoal grill or heat a gas grill to medium heat.Remove the pork from the marinade; place the meat on the grill directly over the heat source. Cover the grill; cook the pork for 10 minutes.Turn the tenderloin; move it to a cooler section of the grill. Continue grilling until an instant-read thermometer registers 135 degrees in the thickest portion of the tenderloin, usually 10 to 15 minutes more.Remove the pork to a cutting board; let it rest for 10 minutes. Serve the tenderloin thinly sliced and garnished with cilantro.

Preparation: 10 minutesMakes: a generous 1/2 cup2 large shallots, finely chopped4 cloves garlic, finely chopped1/4 cup soy sauce2 tablespoons tamarind pulp or 1/4 cup fresh lemon juice2 tablespoons grated fresh ginger or refrigerated ginger purée2 teaspoons each: ground coriander, sugar1 teaspoon each: salt, ground cumin1/2 teaspoon cayenne, optionalMix all the ingredients in a jar with a tight-fitting lid.Refrigerate the marinade covered up to 2 weeks.Note: Tamarind concentrate is available online. Itcan be used in salad dressings, salsas, barbecue sauces and just about any place the cook wants pure pucker. It also makes a great citrus juice substitute and keeps in the refrigerator for months. Stir a little into sparkling water or iced tea for a refreshing beverage.

Preparation: 5 minutesMakes: about 1 cup6 tablespoons Asian chili paste with garlic¼ cup sugar2 tablespoons each: soy sauce, unseasoned rice vinegar, Asian sesame oil6 cloves garlic, crushed2 tablespoons grated fresh ginger or refrigerated puréeMix all the ingredients in a jar with a tight-fitting lid.Refrigerate the marinade covered up to 2 weeks.Source of recipes: “Go-to marinades: Two variations set up summer of easy grilling,” by JeanMarie Brownson, MCT News Services

Preparation: 20 minutesMakes: 4 to 6 servings1 head (8 ounces) romaine, core removed, cut crosswise into ½ wide strips6 cups (5 ounces) baby spinach leaves2 firm mangoes, peeled, finely julienned½ cup chopped fresh cilantroDressing1½ tablespoons Asian sesame oil3 tablespoons unseasoned rice vinegar1 tablespoon each: light soy sauce, vegetable oil1 teaspoon each: chili powder, sugar¼ teaspoon salt1/8 teaspoon crushed red pepper flakes, optionalMix the romaine, spinach, mangos and cilantro in large salad bowl.Mix the dressing ingredients in a jar with a tight-fitting lid. Toss the salad with dressing just before serving.(The dressing can be stored in the refrigerator for a week or more; use it at room temperature.)

Preparation: 15 minutesMarinate: 30 minutes if desiredCook: 15 minutesMakes: 4 to 6 servings2 pounds boneless skinless chicken thighs or breasts, or thin pork chops1/2 recipe spicy garlicky red chili marinadeChopped fresh green onionsSesame seedsPut the chicken into a shallow baking dish. Smear the marinade over all sides to coat it well. Refrigerate the chicken for 30 minutes if desired.Prepare a charcoal grill or heat a gas grill to medium-high heat. Place the chicken on the grill, directly over the heat source. Cover the grill; cook for 7 minutes.Flip the chicken; continue grilling until the meat feels almost firm when pressed, 5 to 8 minutes more.Serve the chicken sprinkled with green onions and sesame seeds.