Here in the Great Pacific Northwet, it’s beginning to look like maybe, just maybe, it’ll stop raining one day. As such, it’s time to think about grilling again. When we do that, there’s a veritable cornucopia of cool things to do with the stuff we grill, like brines, marinades, rubs, and glazes.
First things first, though – Time to clean and inspect your grill, before you light the fires – Here’s a pretty good primer for that.
Next question, how are you grilling? In a big way, the answer to that question will determine what to do before your food hits the fire. Grilling is, for most of us, far less controlled than cooking in an oven or on a stove top. As such, knowing how to properly set up a charcoal grill, or use a gas one, makes a big difference to your end results. The back end of this Char Siu post has clear directions for setting up a two zone charcoal grill.
Brines, marinades, rubs and glazes will all contribute to the food we grill, especially proteins and veggies. Some of those contributions will alter proteins by tenderizing, or add moisture to help foods that tend to dry out in high heat stay juicy, and all these potions can add big flavor punch when you want or need it. What’s best depends on what’s cooking.
Brining is, in simplest term, utilizing a salt solution to add internal moisture to foods that have a tendency to dry out when grilled – It’s also a great way to add some subtle flavor notes from herbs and spices. Poultry, pork, and firm fish like cod, salmon, and swordfish do especially well with a brine. This little primer will give you some great base knowledge and ideas.
Marinades combine an acid and a base, just as we do for vinaigrettes. Marinating can take anything from a few minutes to days, depending on what you’re working with. Marinades generally carry bolder flavor profiles than a brine does, although those flavors may or may not get as deep into a protein, veggie, etc, depending on how long they work. Beef works great marinated, as do some of the gamier meats like lamb, game, and field poultry. A general search on the site here will provide a bunch of options from which you can springboard to your own thing.
A rub can be either dry or wet, and is what it sounds like – Where marinades are meant to get deeper into the meat somewhat as a brine does, rubs sit on top and do their work right there. Salt and pepper are most common, and fact is, if you’ve got a really lovely fresh protein or veggie, may be all you need or want. More stuff can certainly be added, and doing so can help a bunch in forming a nice crust on your food, and sealing in moisture on that relatively hot grill. Here’s a bunch of ideas to get you started.
Finally, we’ve got glazes. Generally speaking, glazes employ some sugar or an analog, and maybe some fat, like butter, which are integral to making things stick to your food. They also are quite prone to burning, however, so glazes are generally done last, and watched closely to make sure they do their thing properly. M came home with some incredibly pretty local pork chops, which prompted this whole post. I decided to wing a sweet and sour glaze for those bad boys – Here’s what I came up with.
Sweet and Sour Pork Glaze
1/4 Cup Balsamic Vinegar
1/4 Cup Ketchup
1 Tablespoon Honey
1 teaspoon Yellow Mustard
1 teaspoon Dark Molasses
1 teaspoon Worcestershire Sauce
1 teaspoon granulated Onion
1 teaspoon granulated Garlic
Pinch Lemon Thyme
Pinch Sea Salt
Combine all ingredients in a non-reactive mixing bowl and whisk to incorporate thoroughly. Allow to sit for 15-20 minutes at room temp for flavors to marry.
Bast pork with glaze liberally in the last 3-5 minutes that it’s grilling, and keep a close eye on things so the sugars don’t burn.
Feel free to leave some at table as well.