Yes it's that time of year to discuss one of the most anticipated dinner of the year, Thanksgiving Dinner.
As you start to plan your meal we wanted to share with you the differences of:
Brine Vs. Marinade Vs. Rub
With holidays around the corner, how do you usually
season your meat? Here’s a quick guide to help you with you decision…
Brine
What it is: A salt-based solution that adds juiciness to proteins with a tendency to dry out on the grill. Depending on the ingredients, brines can also impart subtle flavors.
What it is: A salt-based solution that adds juiciness to proteins with a tendency to dry out on the grill. Depending on the ingredients, brines can also impart subtle flavors.
Works
best with: Poultry, pork, hearty fish like catfish or salmon
The
ultimate basic brine:
1. Boil 2 quarts of water.
2. Add 1 cup of kosher salt and 1 cup of dark brown sugar and dissolve. Add the rest of the water and let cool to room temperature.
3. Add your protein, making sure it is completely covered by the solution, and refrigerate. A smaller piece of meat will brine in 30 minutes; a whole turkey can soak for 12 to 24 hours. Your protein is brined when its looks plump and full. But be careful: Over-brining can cause your meat to be too salty.
1. Boil 2 quarts of water.
2. Add 1 cup of kosher salt and 1 cup of dark brown sugar and dissolve. Add the rest of the water and let cool to room temperature.
3. Add your protein, making sure it is completely covered by the solution, and refrigerate. A smaller piece of meat will brine in 30 minutes; a whole turkey can soak for 12 to 24 hours. Your protein is brined when its looks plump and full. But be careful: Over-brining can cause your meat to be too salty.
Marinade
What it is: A mixture of an acid (vinegar, citrus, white wine) and a base (oil, full-fat yogurt, honey) that adds intense flavors. Marinate if you’re looking for strong flavors.
What it is: A mixture of an acid (vinegar, citrus, white wine) and a base (oil, full-fat yogurt, honey) that adds intense flavors. Marinate if you’re looking for strong flavors.
Works
best with: Beef, lamb, pork, poultry, shellfish, vegetables
Marinate meat for a minimum of 30 minutes to a maximum of
overnight for best results. Over-marinated meat will soften become mushy because
the acid will break down the fibers of the food.
Rub
What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture—the seasoning helps to form a crispy crust.
What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture—the seasoning helps to form a crispy crust.
Works best
with: Beef, lamb, pork, poultry, shellfish
The ultimate basic marinade:
Take a quarter cup of whole black peppercorns and toast them in a skillet until aromatic, about 3 to 5 minutes over medium-high heat. Grind the peppercorns and combine with a half cup of kosher salt. Season your meat with the rub 15 to 20 minutes before cooking.
Take a quarter cup of whole black peppercorns and toast them in a skillet until aromatic, about 3 to 5 minutes over medium-high heat. Grind the peppercorns and combine with a half cup of kosher salt. Season your meat with the rub 15 to 20 minutes before cooking.
