DON’T FORGET THE BRINE!
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Brine is a classic for cross-style barbecue, but it can also be used on the grill. Not only does it enhance the meat’s flavor, but it also helps keep it moist during cooking and prevents it from drying out.
How to Make It
In an empty wine bottle or an old tin jug, mix:
- 1 liter of hot water
- Coarse salt
- Ground pepper
- Rosemary
- Garlic
- Crushed chili flakes
During cooking, baste the meat every 30-40 minutes to keep it hydrated.
💡 Tip: For spit-roasted lamb, add a few slices of orange—it makes a world of difference!