A Different Grill Tools:  Flavoring Options For The Grill

 

One of the most distinctive ways to make your grill fare stand out is to add flavoring.  There are many types of seasonings but only a few ways to use them, Rubs, Brine, Marinade, Mop or Injection.

A Rub is a seasoning or group of seasonings put directly onto the meat.  They usually include a high concentration of salt or sugar and can be used to create a crust on a slow cooked meat but it also can be found on speedier cuts in order to create a strong flavor profile.  The salt in the rub creates a mechanism to allow the other seasonings in the rub to attach better to the meat.  The sugar combines with amino acids and breaks down to many flavor compounds when heated.

Brines add moisture to the meat.  Since grilling tends to dry out items, some items like pork chops and chicken breasts are great candidates for brine.  They use the salt to breakdown the meat to allow the water and flavoring to be absorbed by the meat.  Adding moisture and taste is one reason brines are so popular for turkey as turkey tends to dry out.  Brining requires a specific amount of time - too much will destroy the meat and not enough will decrease the effectiveness.  Below is a chart that is a good rule of thumb:

A Marinade is similar to a brine but instead of using salt, they use acid.  Some marinades include fruit juice or vinegar or even yogurt.  Most marinades include sweet ingredients to counteract the acid.  This allows meat to tenderize in depth and still have a pleasant taste.

Mops are a combination of a marinade and a brine, they have both a salty and a sour flavor and take the best of both options and create a more neutral choice.  Mops are usually put on meat as they cook with the basting brush.

When you want to put a strong carmelize flavor on a meat you would use a glaze.  Glazes are brushed on with a basting brush.  Because they tend to burn, only add a glaze in the final minutes of cooking so the glaze does not burn.  Leftover glazes can also be used for dipping during the meal.

Injectors literally put the flavors into the meat.  This way of forcing the seasoning in can add flavoring to meat that is dense and difficult to get flavors throughout the cut.  Injectors are used frequently in large poultry such as turkeys.

Whatever method you choose - your meat will surely be flavorful.