I'm interested in getting some feedback on the brines that I make. I've brined pork shoulder, chicken, and brisket. The brine is usually something simple like 1/4 C salt to a gallon of water.
All of these foods have gone on the grill and they all tend to taste the same. They all have a very strong ham quality to them. I'm wondering if I can keep grill foods interesting, moist, and step away from everything tasting like ham.
I'm curious if adding other flavors to the brine will help or if I should look into buying an injector and a mop for sauce.
All of these foods have gone on the grill and they all tend to taste the same. They all have a very strong ham quality to them. I'm wondering if I can keep grill foods interesting, moist, and step away from everything tasting like ham.
I'm curious if adding other flavors to the brine will help or if I should look into buying an injector and a mop for sauce.