x

The Best BBQ Delivered to You!

Sign up here for Steven’ Raichlen’s weekly Up in Smoke e-newsletter (and get a free ‘Best Burgers’ e-book!).


Menu

The Science of Brining




Steven Raichlen’s Barbecue! Bible: Up In Smoke



The Science of Brining

Lean meats, like chicken breasts, pork chops, shrimp, or fish fillets, trip up many grillers. Turn your back for a few seconds or get caught up in something else, and your once-glorious piece of meat becomes a dry, tough wreck of a dinner. To keep lean meats moist when exposed to the high dry heat of the fire, many people and grill cultures choose to brine it first, which means soaking it in salt water—before grilling.

So, how does brining work? FIND OUT →


FROM OUR BBQ COMMUNITY

Memphis-Style Baby Backs

Barbecue Board member BaasPro grilled these over a hot hickory fire, basting every ten minutes.

BBQ Wiki: Brisket

Sign up for the wiki and contribute info about your favorite foods or techniques.

What Every Griller Needs to Know About Clams

The real secret to great grilled clams is freshness—especially when they’ve been dug that morning. Get 5 other tips to help you grill the best clams every time.
READ MORE →


FROM THE STORE


Man Made Meals: The Essential Cookbook for Guys

This book gives you the tools, techniques, and flavors you need to produce an awesome meal indoors.


Best of Barbecue Stainless Steel Expandable Grill Basket

Grill everything from fish fillets to chicken halves in this flexible, easily turnable grill basket.


Copyright © 2014 Barbecue! Bible, Workman, All rights reserved.

Our mailing address is:
Workman Publishing
225 Varick St.
NY, NY, 10014