Introduction to Meat Seasoning

Great barbecue begins before the fire is even started. Meat seasoning is the first phase of producing the most tasty and tender results.

Meat seasoning serves two very important roles. Meat seasoning in its simplest form does as the name implies, seasons meat. That is, imparts a particular flavor to meat.

Meat seasoning can also mean tenderizing. Lean cuts of meat tend to be tough and benefit greatly from a meat seasoning that is intended to break down the tough muscle fiber.

Three methods of meat seasoning are generally used when preparing meat for the grill or smoker. Although they can be used singularly, most barbecue chefs utilize at least two of the methods. If you are to become a pit or grillmaster...learn meat seasoning!

Brines
Brines are a salt-based solution used to tenderize meat. Tougher, lean cuts of meat such as beef brisket, flank steak or beef ribs should be soaked overnight in a brine.

Brines not only tenderize, they also assist the meat with moisture retention, allowing the meat to stay moist during the grilling or smoking procedure where meat may otherwise dry out. Besides the lean cuts of meat, this method of meat seasoning can also work wonders with poultry, fish and most other types of meat because it increases the moisture content.

A typical brine also contributes to the meat by adding flavors. Sugars, spices, herbs and even fruit are often added.

Marinades
Another method of seasoning meat is marinading. While a brine utilizes salt to tenderize, marinades use acidic ingredients. Lemon or lime juice, vinegars, and wine are examples of some of the acid-based liquids used.

Marinades are a great are way to season meat because of the diverse ingredients that can be added to achieve a wide spectrum of flavors. From spicy to citrus or Jamaican to Italian, these ingredients can dictate many variations of flavor.

When using marinades, most smaller cuts of meat can be soaked for a predetermined time, while larger cuts perform better if injected.

Rubs
Rubs are a meat seasoning that consists of a mixture of herbs and spices that are applied to the surface of the meat just prior to grilling. Like brines and marinades, the flavor of rubs are limited only by your imagination.

Most rubs contain salt, sugar and a variety of herbs and spices. The rub not only creates a crust, or "bark" on the meat, it also has a wonderful effect on the final flavor.

With basic knowledge of meat seasoning, it's important to realize that a brine or marinade must compliment the rub. These flavors in turn, must compliment the final sauce or gravy. With a little practice, you'll soon begin to understand how these flavors all come together to form one.

Do you have any meat seasoning secrets? Please share them in the comments section below.

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