Soaking meats in a solution of salt, water, and seasoning blends can give you the tastiest food.
Brined birds, meats, or fish retain more of their own natural juices during cooking than untreated meat. Proteins in meat muscles dissolve in salt water so some of the protein that was solid becomes liquid.
Meat proteins change during brining and result in holding on to more water during cooking since the salt makes some of the ribbon like proteins pop open or denature.
As long as you don’t overcook your food, the natural juices remain bound to and trapped between the meat proteins resulting in mouthwatering juiciness and enhanced flavor.
It’s easy – step-by-step brining
Combine Smoky Brining Blend to boiling water; stir to completely dissolve and add ice cubes and remaining water to mixture.
Gently lower chicken into brining solution, making sure the brine covers the food.
After brining, pat dry chicken with paper towels.
Place on cutting surface; let stand 10 minutes before carving.
Grilling Tips
One of the first steps before putting your food on the grill is to know what type of cooking method to use. There are two basic options: direct heat, where the food is placed directly over the heat source, and indirect heat, where the food is placed on the grill grid away from the coals or gas burners.
- Direct Heat – used to grill foods that take less than 25 minutes to cook. Ideal for small cuts like kebobs, tenderloin, fish, burgers and vegetables. Arrange hot coals evenly on the fire grate in a single layer, or use all gas burners. Place the food directly above the heat source and grill as recipe directs.
- Indirect Heat – used to grill foods that require longer cooking times. Good for large cuts like loin roasts, ribs, chicken, and turkey. Stack coals to the outside of the grill or turn on only some of the gas burners so that the meat or poultry is not directly over the heat. This method allows food to cook for a long period of time without charring the outside of the meat. Place food on grill grid and cover the grill. When covering the grill it is more oven-like, eliminating the need to turn the food.
Remember to clean your grill grid before or after cooking while the grill is warm (not hot).
Lightly oil with vegetable oil or use cooking spray on your grill just before grilling food. The oil will help prevent the food from sticking. This is especially true for fish.
Use recommended cooking times in recipes as a guideline. Cold weather and higher altitudes may require longer cooking times.
Trim excess fat from meats to keep flare-ups to a minimum. If flare-ups occur, quickly cover the grill with the cover. Keep a spray bottle filled with water close by to mist any flare-ups that may char your food.
Always discard any leftover marinade or sauce that was in contact with raw meat, poultry, or fish. Place cooked foods on a clean serving platter to avoid cross-contamination from raw meats.
Grilling intensifies the flavor of fresh vegetables making them perfect as a main dish entrée or a delicious, yet simple side. (See our handy chart for guidelines).
Vegetable Grilling Grid
Here’s a handy chart to provide you with reliable guidelines for grilling vegetables outdoors. This guide will help in preparing, as well as offers suggested seasonings to add distinctive flavors to your vegetables.
Prepare grill for direct cooking. Combine ¼ cup olive oil with 1-2 Tbsp. of any of the suggested Victoria Gourmet Seasonings. Add Sea Salt and freshly ground pepper, if desired. Prepare vegetables as directed, brush vegetables with oil mixture (except corn). Place on grill; grill uncovered according to chart or until crisp-tender.
Download: Victoria Gourmet Vegetable Grilling Grid
