Brines and Marinades

Learn the difference between brining and marinating. Both have their purpose, and both can improve your BBQ. Basically, brining is soaking lean cuts of meat in a salt and/or sugar solution. Marinating consists of combining acid and oils to impart some residual flavor on the surface of the meat. A simple Italian salad dressing is an example of a great marinade. Brining chicken breasts will improve their ability to stay moist, however, marinating chicken breasts can impart more flavors to a relatively bland cut of meat. Very lean cuts of meat can benefit from brining: chicken breasts, pork loin chops, turkey breasts, etc. Marinating can be effective on many different cuts or styles of meat.

Different meats have different qualities, therefore, you need a couple of different marinades. A marinade suitable for a tough cut of beef, for instance, would not be suitable for a trout filet.