Tips from the chef: how to properly salt barbecue
Professional chefs claim that 90% of success when cooking barbecue is the right seasoning. If you guess right with the salt, the meat will be tender and soft, and its flavor will be fully revealed.
To understand the topic, The Manual asked one of the best chefs in the United States for advice. Chef Jeremy Murray works at the Gaylord Opryland Resort in Nashville, in the Jack Daniel's restaurant. SSPDaily learned about his secret.
The master admits that he marinates 8,000 pounds of meat a month, and he knows a thing or two about preparing it for the grill. And the first thing he advises to start with is to prepare the "right" brine, which will soften the meat, give it a unique flavor and the right moisture.
It is prepared on a water basis, with herbs and spices. This brine is ideal for lean meat - pork, chicken, fish - as it is prone to drying out due to a lack of fat.
Here's what Chef Murray advises.
- Be creative with the process and don't be afraid to use different ingredients. The chef says it's hard to make a mistake. The main thing is that the ingredient should complement the flavor you have in mind. Therefore, it can be any spices, honey, citrus fruits, pepper, herbs, sugar, and even alcohol.
- There should be enough liquid to immerse the meat completely. The pieces should not protrude from the solution.
- If the meat has a skin, remove it from the brine and blot it with a paper towel to remove excess moisture, then the grilled meat will be crispier.
- Do not keep the meat in the brine for too long. Calculate the time based on the formula: one hour per pound (453 g), but not more than a day, as the protein begins to break down after 24 hours. Keep the brine in a cold place.
- After taking the meat out of the refrigerator, do not rush to fry it. Let it stand for 35-40 minutes. Otherwise, it will quickly lose some of its moisture and be too dry.
