Steven Raichlen's Barbecue! Bible

The Grill Lab

The Science of Brining

The Science of Brining

Photo of brined turkey by Flickr user austinmatherne Believe it or not, brining is a hotly debated topic. (Does the barbecue world ever agree on anything?) Some people swear by it, while others scoff at the effort and time it can take (as little as 15 minutes or as long as several weeks). But nobody can dispute this: Brining makes meat juicier. Why? It’s in the science. Lean meats, like chicken breasts, pork chops, shrimp, or fish fillets, trip up many...

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Introducing The Grill Lab

Introducing The Grill Lab

Over the years, I've fielded literally thousands of questions about grilling and barbecuing. Everything from "What are BTUs and do they really matter when buying a grill)? to "Why is my brisket still tough—I cooked it to 190 degrees?" And do you know what I've noticed consistently? People from all over the country (and possibly the rest of Planet Barbecue) are challenged by the same foods, like whole birds, ribs, briskets, pork shoulders, and steaks. Well, I'm...

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