from Taste of Home
Want to have super tender meat every time you grill? Taste of Home suggests that brining the meat before grilling is the secret.
How Does It Work?
Brining works in two ways. First, the salt alters the protein structures inside the meat. It basically allows the cells to retain more moisture, effectively trapping water inside. When you cook the meat, some of that moisture evaporates but most of it remains. The brine also breaks down meat's tough muscle fibers, preventing them from tightening up as they cook. These loose fibers are less likely to squeeze out water, so the meat stays nice and juicy.
What's the Secret Recipe?
We might have a few marinade secrets up our sleeve, but brining is a no-recipe-required kind of event. Simply combine one tablespoon of salt for every cup of water. You'll need enough water to completely cover the meat, and usually 4 cups of water (and 1/4 cup of salt) will do the trick. Click here to get the rest of the secrets for tender mean from Taste of Home.