Grilling 101

By North Star



Grilling 101: Marinades, Brines and Rubs

Salt it, soak it, rub it down. Sometimes meats need a little extra love before they're ready for the grill.

Marinades, brines and rubs are three methods of prepping your meats for the grill. They infuse flavor, tenderize and add moisture.
Marinades

Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. Marinades are best suited for tougher cuts of meat.

Always marinate in the refrigerator. And remember, if you're basting with a liquid in which raw meat marinated, do not apply it during the last 3 minutes of grilling.

Brines

Brines are salty solutions in which lean meats soak. Brines help meats retain moisture, so they stay juicy and tender during grilling. Brining is a popular method for preparing poultry, particularly turkey. It can be a fail-safe method for grilling lean meats, like pork, that tend to dry out on the grill. Sugar, spices, and herbs are sometimes added to the liquid as well.

Soak meats in a container large enough to submerge the meat completely without allowing it to float in the solution. Store in the refrigerator. Before grilling, rinse brined meat to remove excess salt and dry it with paper towels. Some people dislike the salty flavor of brined meats, so it's not a method that works for everyone.

Basic Brine for Smoking Meat

INGREDIENTS

* 1/4 cup kosher salt
* 1/4 cup packed brown sugar
* 4 cups water

DIRECTIONS

1. In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
PREP TIME 10 Min
READY IN 10 Min

Original recipe yield: 1 quart

Rubs

Rubs are seasoning mixtures that are applied to meats before grilling to impart spicy or smoky flavors. The best rubs are often combinations of strong and mild spices and herbs that enhance the flavor of the meat without being overbearing. Rubs are an easy way to infuse exciting ethnic flavors--from Cajun to Korean--into your grilled meats. When oil or another wet substance is included in the rub recipe, it is called a wet rub. A little moisture helps the rub adhere to the meat. Setting aside rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat.

All-Purpose Rub for Meat

INGREDIENTS
* 4 tablespoons white sugar
* 4 teaspoons salt
* 1 tablespoon paprika
* 2 tablespoons mustard powder
* 1/2 teaspoon ground black pepper
* 1 pinch dried oregano
* 1 pinch dried thyme

DIRECTIONS
1. In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
2. To use: coat meat in mixture, and then grill as desired.
PREP TIME 5 Min
READY IN 5 Min
SERVINGS yield 5 plus ounces ( four servings of meat.)

By: Carl Hanson