Wet RubsA wet rub is essentially the same as a dry rub, but with moisture that helps the flavors seep into the food. Wet rubs are great on meat, poultry, seafood, and veggies that grill slowly, such as portabella mushrooms and zucchini. The wet component of your rub can be anything, from beer, wine, bourbon, soy sauce, cider vinegar, vegetable oil (peanut, olive, canola etc.), to Worcester sauce, honey, molasses, Dijon mustard, and fruit juice. To keep calories to a minimum go with flavorful liquids like vinegars, mustards, or tomato sauces.BriningBrining is a process similar to marinating that involves soaking meat in a solution of salt and water before cooking. Brining hydrates the cells of muscle tissue so it cooks up tender and juicy. SmokingSmoking is the process of flavoring and cooking food by exposing it to the smoke from burning plant materials (usually wood). Meat and fish are the most commonly smoked foods and cold smoking is best for adding smoky flavor without dehydrating the flesh. AcidsLemons, limes and oranges make it simple to jazz up those proteins headed for the grill. Citrus fruits not only add bright, tangy flavor, citric acid helps tenderize flesh by breaking down connective tissue so that meats, fish and poultry always come off the grill moist and tender. More from Prevention: Does America Have A Diabetes Death Wish?
