Last time I wrote, I posted about Tips about BBQing Chicken. Number 2 on that list was about brining. I received some questions after that post about brining, and I thought it would be worthwhile elaborating on it. So here goes..
First things first, a brine is essentially a salt bath. It marinates the meat far more efficiently than a typical marinade.
In case you are still curious about the process of brining, Wikipedia says:
Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.
Did you get all that? Basically brining allows you to quickly and efficiently add more moisture into your meat, and creates juicier, more delicious grilled meat.
Sounds great right? But too good to be true? Well no.. kind of. The only caveat is that you need to be really careful with cooking. Meat quickly overcooks, and I’ve found you really need to keep an eye on your thermometer for the first few times until you have more experience with the cooking. After a few times cooking brined meat though, you will quickly understand why brining has become one of my goto BBQ techniques. Really do give it a try.
Here is our basic brining recipe again:
Simple brine recipe:
Dissolve salt into water in a gallon zip-lock bag. Add chicken, remove air and seal.
Make sure to use a deep dish, as you want to make sure that the meat is completely submerged.
| Food | Brine Time |
| Shrimp | 30 minutes |
| Whole Chicken (4 pounds) | 8 to 12 hours |
| Chicken Parts | 1 1/2 hours |
| Chicken Breasts | 1 hour |
| Cornish Game Hens | 2 hours |
| Whole Turkey | 24 hours |
| Pork Chops | 12 to 24 hours |
| Whole Pork Loins | 2 to 4 days |
David B. January 12th, 2011
Posted In: BBQ Maintenance
Using a meat thermometer is the best way to cook the chicken to perfection. Chicken thighs should be cooked to 165 degrees Fahrenheit and chicken breast should be cooked to 160 degrees. Make sure the thermometer is inserted into the thickest part of the chicken and not touching any bones.
Brining improves the chicken’s flavor making it juicy and deliciously tender. However, if you’re short on time, skip this step and season the chicken generously with salt and pepper before cooking.
Important Note: Chicken that has been brined browns faster and you’ll need to careful it doesn’t burn.
Simple brine recipe:
Dissolve salt into water in a gallon zip-lock bag. Add chicken, remove air and seal. Refrigerate for about 1.5 hours.
Rubs give plenty of flavor without the burning risk of BBQ sauces. As much as we love BBQ sauce, and we really do… it’s best applied in the last couple of minutes as a general rule.
Apply the rub generously to all the chicken pieces, try to run as much under the skin as you can.
Simple spice rub:
The sugar in BBQ sauce will cause it to burn if it’s applied too early. You want to smother the chicken in the sauce during the last 2 minutes of cooking. Bush the chicken with sauce, cook for about 1 minute, turn over, brush again and cook 1 more minute. Before serving, brush the chicken with more BBQ sauce. I like to have even more sauce at the table for dipping.
You should plan on using about 1/2 cup of BBQ sauce for about 8 thighs (not including any sauce you have at the table).
This creates a delicious browned exterior while keeping the inside from over cooking.
Set up the Grill with one side on High and the other on Med-Low, or bank the coals mainly on one side for a charcoal BBQ.
Starting on the hot side of the grill, sear the chicken for 1 to 2 minutes on each side. Be very vigilant during this period, you don’t want the chicken to burn, and if you get any flare ups, move the chicken to a different area of the grill.
Move the chicken pieces to the side with lower heat and finish cooking. If you’re cooking chicken breast it works best to close the lid, this helps the interior cook faster, so it is done before the exterior starts to burn.
David B. December 13th, 2010
Posted In: BBQing HowTos
This is one of those exceptional combinations that, if you’re like me, you’ll have fond memories of feasting on large plates of cutlets and dip. It’s fantastic finger food, and can be used as either an appetizer or main meal depending on your preference. Enjoy!
If you don’t have access to lamb cutlets, you could use other cuts of lamb, or even beef or venison.
Empty the yogurt into a large shallow pan. Add the onion, garlic and salt, and stir. Add the lamb cutlets, and stir until the lamb is well coated. Leave for 4 hours at a minimum.
When you are ready to BBQ your meat, remove the cutlets then lightly pat with a towel to remove the excess marinade. Grill! Be careful not to overcook the lamb, a couple of minutes on each side should be fine.
Prick the eggplants with a fork, and put into a 410 degree oven for about an hour until the skin is blackened but the flesh still soft. Leave to cool until you can handle them.
Place a sieve over a bowl. Spoon the eggplant pulp into the sieve and let drain for 15 mins.
In a large bowl, mix the tahini, lemon juice and salt. Add the eggplant pulp and mash with a fork until combined. Mix in the garlic, and drizzle with some olive oil.
David B. November 22nd, 2010
The following are my current favorite patty recipes. Nothing beats homemade patties and I’ve stockpiled the freezer with them for the ultimate convenience meal.
All recipes make approximately 20 patties.
Note: All my recipes are fabulously delicious and there is no way you’ll be able to eat just one. That’s why you’ll note that all the recipes are for 5 pounds of meat – not that I eat all that in one sitting. I like to make bigger batches and freeze them purely for convenience, but you can easily half or quarter the recipe if you want.
The black pepper in these patties has a surprising bite. Make sure to use fresh nutmeg, it makes all the  difference. Also, the better the paprika, the better the patties. Hungarian paprika is the best.  These are my wife’s favorite patties.
Delicious and complex. The fennel seeds in this recipe give amazing depth of flavor.
A very well balanced beef patty. Robust and hearty. Again the quality of paprika is key. Keep in mind that the patties will taste the best and be juiciest with ground beef that has more fat in it.
Combine all ingredients except liquid together in a large bowl. Add water and mix either with a mixer or your hands, until the mixture has bound together.
The patty will emulsify, which helps bind the patty together. We don’t typically like to add a binder, but you could add breadcrumbs, eggs, or even cheese, if you wish. You will need to experiment with quantities, so we really recommend you give it a try without any other binder first.
Don’t forget your mayonnaise. Enjoy!
David B. November 10th, 2010
Posted In: Meat Poultry & Fish, Recipes
Next time you are going to cook some sausages on the BBQ, why not try hot smoking. It’s really easy to do and can be mastered quickly. There are lots of different ways to do it, and you can really get creative. Â Different woods can impart a lot of different flavors. Hot smoking tend to make sausages look fantastically mouth watering and smell irresistible.
Fresh sausages are known to be tough to cook without either drying them out or under cooking them. The trick is to cook them indirectly and use an instant read thermometer to keep an eye on them.
One of the best things about a Charcoal Kettle-Style BBQ like a Weber BBQ is the ability to throw the lid on it and smoke-out your food. That’s why I typically keep two BBQs on hand (figuratively), a normal gas grill, and a charcoal grill. You can still smoke on a regular gas grill though, so don’t feel limited to what you see here, let your creative juices flow.
Hot smoking is best when you use an indirect heat. You can do this easily with a charcoal BBQ by moving he coals to opposite sides of the  BBQ, or by only turning only one burner on with your gas grill BBQ.
– Soak your wood chips. The amount you need is going to depend how long you intend to smoke and type of wood chips, but roughly – a couple of handfuls. They should soak for a minimum of 30 mins.
– Light the charcoal.
– Once it is hot (about 20-30 mins), split it into two piles at opposite ends of the BBQ.
The charcoal chimney we used here is recommended purely because of the way it heats the charcoal up to an even temperature. You could easily make a pile though if you don’t have one handy.
– Remove the cooking grid, throw the wood chips on top of your charcoal, and replace the cooking grid. I do like to add wood chips occasionally throughout the smoking, but make sure to be generous at first, as the wood chips are most effective before the meat is fully cooked
– Put the sausages onto the middle of the cooking grid. If you put the sausages too close to the sides they will overcook.
– Close the BBQ and resist the urge to peak too often. Open the vent half-way.
– Take the sausages off the BBQ when they reach an internal temperature of 150 degrees.
– Enjoy.
David B. October 20th, 2010
Posted In: BBQing HowTos
Leak testing your grill is important and only takes a second to do, and all you need is a little water and dish soap. We recommend that you get in the habit of checking this every time you disconnect your cylinder or hose and regulator.
Leak testing must be carried out outdoors in a well ventilated area. Manufacturer instructions should always be followed.
After installing your gas cylinder:
Turn all gas controls to ‘OFF’ and open the gas cylinder valve 1 turn (anti clockwise).
Check all connections with a soap solution of 50% water and 50% liquid detergent. Brush the solution on each gas connection.
Make sure to check the connection at the regulator, which controls the flow of propane to the grill’s burners. These tend to easily get clogged in many modern gas grills.
Soap bubbles will be formed if there is a leak of gas from an improperly sealed connection. Tighten the fitting, re-check, and you’re done.
David B. October 5th, 2010
Posted In: BBQ Maintenance
David B. September 20th, 2010
Posted In: BBQ Maintenance
Rocks or briquettes? The fundamental difference is lava rocks need to be replaced every season or two (depending how long you use them). Briquettes, while more expensive can be turned over and reused. You can buy lava rocks or briquettes here.
Rock & Briquette Maintenance:
What do I need to know about Lava rocks?
Heat Plates:
David B. September 5th, 2010
Posted In: BBQ Maintenance
Cooking grids, when properly maintained, should last for many years. It’s a quick job to maintain it, and should be part of your normal grilling routine.
Ultra-Fast Grid Maintenance Routine:
If you find broken welds, cannot adequately remove rust, or have excessively chipped or missing porcelain, you may opt to replace the cooking grid
David B. August 16th, 2010
Posted In: BBQ Maintenance
David B. August 1st, 2010
Posted In: BBQ Maintenance
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