Dear Barbara: It is obvious to me what a dry rub would be when grilling meats, but could you explain the difference between marinating and brining? You are putting meat into a liquid, so it seems they would be the same. — Annlyn from Elk Grove
Dear Annlyn: Yes, you are putting meat into liquid, but the similarity stops there. A marinade most always contains an acid (lemon, vinegar, or wine). It also contains flavorings that will infuse into the meats. The acid starts breaking down the proteins in the meat, thereby making it tenderer. I would definitely use it on less expensive cuts of meat. Always marinate the meat in the refrigerator using a glass, ceramic, or stainless steel dish. Since there is an acid in the marinade, never use an aluminum container. I like using a Zip-Loc freezer bag (set in a dish in case it leaks) for marinating because there is much less clean up. Be sure and discard the marinade after removing the meat.
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