Late summer grilling

Getting some creamy marinades for grilling in the late summer. A recipe off the Web involved blending a cup of coriander and mint together with oil and ground spices to slather over pork tenderloins. While you scrape off the marinade before grilling, it is enough to give the pork a nice dark crust and seal in lots of flavor.

Another recipe, from Feeding the Fire, was a "Cornell chicken," which entailed a mayonnaise-like marinade made from mixing 1 cup oil, 2 cups (!) cider vinegar, and an egg together with a poultry blend of dried herbs. The vinegar must have tenderized the chicken -- a small one from Broad Branch, cut into quarters -- because both white and dark meat were incredibly tender and moist, sealed into the nicely charred skin that was full of flavor from the herbs.