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Grilling trends for the summer

  • McClatchy-Tribune
  • Published Wednesday, June 12, 2013, at 7:25 a.m.
  • Updated Wednesday, June 12, 2013, at 7:27 a.m.

Summer is the season of grilling. Be it birthdays, holiday barbecues or just dinner with your family, grilling is a great way to take advantage of the weather while making delicious food.

To enhance your grilling experience this summer, McCormick Grill Mates and Lawry's have released their “Flavor Forecast 2013: Grilling Edition,” marking the fourth year in a row that “Flavor Forecast: Grilling Edition,” has been published. Below are the seven grilling trends that have been identified as those that will shape 2013.

— Flavors: The seven flavors forecasted to define this year are: Sweet tea, smoked tomato, pecan wood, ginger, white peach, oregano and whiskey.

— Condiments: Make your own condiments by customizing traditional toppers, such as ketchup, with your own seasonings.

— Marinating: Marinate your meats in five minutes by massaging the meat in a resealable plastic bag.

— Fruit is hot: Grill fruit for use in drinks.

— No one can resist: Create s'mores that substitute marshmallows with vanilla marshmallow creme, thereby eliminating the need to roast marshmallows. Providing other ingredients will make your s'mores experience similar to that of making an ice cream sundae and will be easy and fun for all.

— Smoky flavors: Pay attention to smoke and spice pairings. Wood chips are a good way to add additional flavor to your food.

— Better than toast: Grill your bread.

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For more information about the “Flavor Forecast 2013: Grilling Edition,” visit www.grillingflavorforecast.com.

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