Are you confused about the difference between marinating and brining?

Osmosis occurs when water flows from a lower concentration of a solution to a higher concentration through a semipermeable membrane.

Here are some questions I hear from folks who write me:

Why can you marinate beef but are advised to not brine it?

What exactly does brining do for flavor and moisture?

Why?

And how the heck does Osmosis work?

Why does my marinade dry the meat out?

There is an excellent online educational resource called ‘The Exploratorium’ with a section called “The Science of Cooking” that has some great information about cooking meat.

I often refer to this site to help me understand something I may know, but don’t know why I know it. (OK – to actually help me learn new stuff too!)

This explanation of Brining & Marinating is one of the best I’ve read. And while you are at it you can read about the Maillard Reaction and even find out about fat, collagen and muscle type – all of which can help you be a better cook and enjoy your grill this summer!

Happy Grilling!

Sear marks are cross hatched on the meat surface when grilled on HOT grates.

If you are puzzled about how to create sear marks – which translate into flavor! – on steaks, chops, fish and other food you grill on your conventional gas grill, this tip may help you.

I get to cook on charcoal, electric, conventional gas and infrared grills. Each of these grills has specific advantages for different people who enjoy grilling.  Char-Broil infrared grills  are fantastic at generating high heat at the grates  that translates into searing food – and more convenient than building a charcoal fire to cook 1 steak! So if you are considering the purchase of a new Char-Broil infrared grill, I certainly don’t want to dissuade you from making a purchase! — But you can achieve good sear marks with the gas grill you have now if you adopt and adapt these tips to your cooking style and the food you enjoy most often.

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The interest in slow-cooked smoked meat loaf and stuffed sausage logs (aka ‘Fatty’) has really stepped up lately.  This is the latest recipe with pictures to hit my email in box! Long-time readers Ken and Patti make a special effort to enjoy at least one night a week when it’s ‘just for them’ and I admire that. Here’s their recipe for a fatty they came up with on a special date night they had a few weeks back. I think you will be seeing more of their recipes in the near future! Thanks guys.

Cue soft lights and romantic music!

Happy Grilling!

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I had a great meal while visiting Honolulu a week ago. I had many great meals while visiting Honolulu a week ago.

Romy's Kahuko Prawns are 'da kine!"

On this visit I wanted to have some plate lunch at the Rainbow Drive In – I did, 4 times. I wanted to have a family meal at Roy’s in Hawaii Kai, I did. I wanted to eat wok-fried shrimp with lot’s of garlic and chili sauce, freshly netted right outta the ponds only 20 feet away up on the North Shore of Oahu in an area called “Kahuku” – I did, twice and at my favorite place Romy’s. And I wanted to eat at Indigo- a unique restaurant I’ve enjoyed on several occasions when traveling on business – but on this trip it was just for fun with friends. (I have to acknowledge local boy ‘Ka Honu’ with a shout out at this point because he gave us a tour when we arrived in the city that included some of his favorite spots and a list of places to try that we didn’t get a chance to fully experience – guess I need to go back again!) (more…)

I visit many different cooking web sites and read hundreds of pages each week. I saw this recipe posted on a forum (send me a note and I’ll tell you which one) that deals primarily with traditional smoking and barbeque. I’ll give the attribution to the user name who posted it.

Whitesmoke’s Rib Rub

Spice:
2 Tbsp Paprika
1 Tbsp coarse kosher-style salt
1 Tbsp cracked pepper
1 tsp Garlic powder
1 tsp Dried Mustard
1/2 tsp Onion Powder

Rub.

Wait.

Cook 3 hours at 120 of hickory and 3 hours at 220 of just oven

Happy Grilling!

Terry

Hey CB!

Here’s a tip you may want to pass along to folks who are just getting started.

I always keep a piece of pecan or other wood in the corner of my Char-Broil Commercial Series grill so it’s smoking when I’m cooking.

It adds great flavor to the food! – Terry

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Here’s a link to some accessories you may find useful CLICK HERE

Chef Scott cooks flank steaks on the grill at work - 8 at a time.

Received a great note from Chef Scott Anderson the other day.  It’s been pretty cold this winter where he is  the Associate Food Service Director & Chef at Shepherd University in Shepherdstown, WV.  I’d been craving something and couldn’t put my finger on just what to cook. When I opened the recipe and pictures – I knew exactly what I’d be grilling for dinner!

Happy Grilling!

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CB (left) presenting Ka Honu (right) with an autographed copy of Everybody Grills!

Here’s a picture of me presenting Ka Honu, a regular contributor to Sizzle on the Grill and the Users Forums, with an autographed copy of Everybody Grills! Ka Honu got his for sending in his recipe and pictures of Shroom Bombs.  Of course I had to deliver it personally to him at one of his favorite restaurants in Hawaii!

Beginning in April, and until the end of 2009, about every 4-5 weeks one lucky winner will be selected randomly from all entries received YTD and be presented with an autographed copy of Everybody Grills!

You can enter by sending me an email that contains: (more…)

Oh my goodness these ladies are busy this spring.  This past week they sent me a series of recipes they are calling ‘Easter Menu for Mom & Grandmom!’  All I can say is ‘Wow – this ain’t no traditional family meal – it’s awesome!”  I’ve got the first two installments in this post, more to follow.  I just didn’t think you could take it all in at once.

Happy Grilling!

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Hiya CB!

We’ve all had one busy winter and only recently started playing around with some of our recipe ideas for The Big Easy. This Easter menu is cooked primarily in The Big Easy – but it can be prepared on any grill (gas or charcoal) if the cook just pays attention to the temperature of the cooking surfaces and the use of both direct and indirect heat for cooking.  Hope you enjoy it, cause they are special made for our mom and grandmom!

GOG

Mediterranean Pork Loin with Apricots and Pecans

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Ka Honu (sea turtle in the Hawaiian language) is a regular contributor to the Users Forum. He’s got a killer sense of humor and from all indications appears to be an excellent cook. Recently he posted a recipe on the forum for something he called “Shroom Bombs” and it just blew me away. Take a look at this easy-to-create appetizer and have a go at making it your own style this weekend!

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