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Brining
Brining is a process similar to marinating in which meat (most often pork
or chicken) is soaked in a salt solution (the brine) before cooking. Brining
makes cooked meat more moist by hydrating the cells of the muscle tis-
sue before cooking, and trapping water molecules, holding them during
cooking. This prevents the meat from drying out.
Brine larger cuts of pork like shoulders, racks, roasts and even pork
chops.
Char-Broil’s EZ Basic Brine recipe is:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups hot water
Thoroughly mix all the ingredients and allow brine mix to cool. Place
meat in an appropriate sized sealable plastic bag then cover with brine.
Place in refrigerator for 4 to 24 hours depending upon size of meat.
Remove and rinse, pat dry and allow to come to room temperature be-
fore adding rub or other seasonings.
Injecting Flavors
Flavors and moisture can be added by injecting meat with marinade
solutions under cold conditions before cooking. Needle injectors are used
to incorporate marinades directly into the thicker muscle pieces in meats.
The brine or marinade is injected right where you need it.
Additional tips to help you prepare pork
• Use an instant read thermometer to check the internal temperature of
the meat furthest from the bone and nearest to the center of the thick-
est part.
• As you near the end of the estimated cooking time, cut into the meat
near the bone to determine doneness before pulling the meat off the
grill. (A pork chop is cooked when the meat is no longer pink near the
bone.)
• Brush glazes or sauces that contain any sweet ingredients like sugar or
honey during the last few minutes of grilling to prevent them from char-
ring.
Preparing Pork Ribs
There are several varieties of ribs and each requires it’s own technique to bring out the
best flavors and textures. These tips are general rules to consider when cooking any
pork rib.
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