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Out of the Blue

I got an interesting email from a reader named Gareee about my comment about grilling chicken breasts. He offered the suggestion to simmer them in the marinade a bit before getting them on the grill. I think I will give this a try, though it will probably take a little trial-and-error to determine the proper amount of simmering, but it sounds like this may be as effective as other items that I do this way, as I use beer to precook sausages and chicken wings before grilling them, which does a nice job of keeping them moist.

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12. Re: Out of the Blue Aug 10, 2011, 08:47 Pundit Guy
Add some sugar or sweet substance to the brine (not a lot, but a little can make a difference). I like brown sugar or molasses for pork, and honey for chicken. Any acid will make the meat tough, so avoid citrus or vinegar if you're going to leave the meat in a brine for a long time.

I'll take IQF chicken wings, and brine them overnight in the refrigerator in a salt-honey solution that's salty like seawater and just barely sweet. By the time you get to them the next day, they're thawed and ready to go. The sugar will help them brown up deeply and evenly. Oh, and use Alton Brown's wing method -- hasn't steered me wrong once.
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