Brining vs. Marinades vs. Rubs

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Every grill guru or barbecue baron has his own secrets for seasoning meat for maximum flavor. “Brines, marinades, and rubs are three fabulous ways to flavor your food,” says Elizabeth Karmel, author of Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill. Here's how to harness the power of each.

Brine
What it is: A salt-based solution that adds juiciness to proteins with a tendency to dry out on the grill. Depending on the ingredients, brines can also impart subtle flavors.

Works best with: Poultry, pork, hearty fish like catfish or salmon

The ultimate basic brine:
1. Boil 2 quarts of water.
2. Add 1 cup of kosher salt and 1 cup of dark brown sugar and dissolve. Add the rest of the water and let cool to room temperature.
3. Add your protein, making sure it is completely covered by the solution, and refrigerate. A smaller piece of meat will brine in 30 minutes; a whole turkey can soak for 12 to 24 hours. Your protein is brined when its looks plump and full. But be careful: Over-brining can cause your meat to be too salty.

Marinade
What it is: A mixture of an acid (vinegar, citrus, white wine) and a base (oil, full-fat yogurt, honey) that adds intense flavors. Marinate if you're looking for strong flavors.

Works best with: Beef, lamb, pork, poultry, shellfish, vegetables

The ultimate basic marinade:
1. In a small bowl combine ¼ cup extra-virgin olive oil, ¼ cup toasted sesame oil, 1/8 cup unseasoned rice vinegar, 2 tablespoons low-sodium soy sauce, 1 tablespoon Thai chili-garlic sauce (Sriracha), ¼ teaspoon kosher salt, the zest of 1 lemon, 3 to 5 cloves of garlic, grated, and 1 small knob of fresh ginger, grated. Mix to combine.
2. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Marinate meat for a minimum of 30 minutes to a maximum of overnight for best results. Over-marinated meat will soften become mushy because the acid will break down the fibers of the food.

Rub
What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture–the seasoning helps to form a crispy crust.

Works best with: Beef, lamb, pork, poultry, shellfish

The ultimate basic marinade:
Take a quarter cup of whole black peppercorns and toast them in a skillet until aromatic, about 3 to 5 minutes over medium-high heat. Grind the peppercorns and combine with a half cup of kosher salt. Season your meat with the rub 15 to 20 minutes before cooking.

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