The Science of Brining
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The Science of BriningLean 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 → |
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FROM OUR BBQ COMMUNITY |
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Memphis-Style Baby Backs
Barbecue Board member BaasPro grilled these over a hot hickory fire, basting every ten minutes. |
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What Every Griller Needs to Know About ClamsThe 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. |
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FROM THE STORE |
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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. |
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