Brine: What the hell is brine anyway? Brine is basically a salt based solution that keeps your proteins juicy, especially those that have a tendency to dry out on a grill. Brines can also give your your food a bit of flavor depending on what ingredients are added to it.
Brines are good for Pork, Poultry, and hearty seafood such as salmon or catfish.
Here is a basic brine. 2 qts of water, 1 cup salt and 1 cup brown sugar...Dissolve the salt and sugar in water. Add your meat to brine so that it is covered completely. Small pieces should be brined for about 30 mins. or until plump. Larger pieces such as a whole turkey should be brined for 18-24 hours. Don't over brine or your meat will become too salty.
Marinade: If you like a more intense flavor then by all means use a marinade. What is a marinade?
basically a marinade is and acid such as vinegar, citrus or wine, combined with a base such as olive oil, yogurt or honey. and flavors such as garlic, and/or ginger. Marinades are best with beef, lamb, pork, poultry, shellfish and veggies.
Here is a basic marinade: Combine 1/4 cup of olive oil, 1/4 cup of sesame oil, 1/8 cup of white wine vinegar, 2 tablespoons soy sauce, a couple of splashes of tabassco or your favorite hot sauce, a bit of kosher salt a couple of cloves of garlic and a bit of fresh ginger. put in a covered jar and shake it up. Marinate your meat for about an hour and grill. Don't over marinate or the meat make become mushy.
Rubs: What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture—the seasoning helps to form a crispy crust. Rubs are best with beef, lamb, pork, poultry and shellfish
Here is a basic rub: Salt, pepper and granulated garlic. The nice things about rubs is you can add whatever you like, its all about your taste.
Whatever you decide to do, you won't be disappointed.
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