Que-Tip: Brine

by Kevin H. on March 28, 2012 · 0 comments

From time to time I will be sharing just quick little tips to help take your bbq up a notch.  Simple steps you can take that will make an immediate impact on your outdoor cooking.  Just try changing one thing each time you’re cooking.  It’s the easiest way to measure how you’re doing and if you like the change.

Check back often for my Que-Tips…I have all kinds of ideas rolling around in my head.

So with that, here’s the very first installment of my Que-Tips…

Please try brining your poultry.  Please.

It’s a secret no one talks about that makes your meat more flavorful and succulent. Especially when utilizing smoking and covered bbq, it balances out the bitterness that smoke can give your meat.  Brining is like a marinade as it keeps food moist and tender. Brining is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.  The salt works its way through the meat creating an overall more flavorful experience.

I utilize brining as often as possible, when I have the time. It’s easy, economical, and requires no special cookware.  It also has very few requirements – you can put in as little or as much as you want!

Do everything else you’ve always done with your chicken, just add in this one easy step.  I will be shocked if you don’t taste a difference.

Try it.  You won’t regret it.

Basic Brine

You’ll see fancier brining ideas throughout my recipes.  Have fun with it, use whatever flavors you want, and enjoy the results!

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