Grilling 101: Marinades, Brines and Rubs

Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. Marinades are best suited for tougher cuts of meat.

Always marinate in the refrigerator. And remember, if you're basting with a liquid in which raw meat marinated, do not apply it during the last 3 minutes of grilling.

Brines are salty solutions in which lean meats soak. Brines help meats retain moisture, so they stay juicy and tender during grilling. Brining is a popular method for preparing poultry, particularly turkey. It can be a fail-safe method for grilling lean meats, like pork, that tend to dry out on the grill. Sugar, spices, and herbs are sometimes added to the liquid as well.

Soak meats in a container large enough to submerge the meat completely without allowing it to float in the solution. Store in the refrigerator. Before grilling, rinse brined meat to remove excess salt and dry it with paper towels. Some people dislike the salty flavor of brined meats, so it's not a method that works for everyone.

Rubs are seasoning mixtures that are applied to meats before grilling to impart spicy or smoky flavors. The best rubs are often combinations of strong and mild spices and herbs that enhance the flavor of the meat without being overbearing. Rubs are an easy way to infuse exciting ethnic flavors--from Cajun to Korean--into your grilled meats. When oil or another wet substance is included in the rub recipe, it is called a wet rub. A little moisture helps the rub adhere to the meat. Setting aside rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat.