It's summer, time for cooking on the barbecue grill. Time for juicy steaks, succulent chicken and tender, moist pork…. We hope. One key to good grilling is to not over-cook. Pork should be slightly pink, chicken should be cooked through but removed immediately or just before it reaches that point. Anything more will dry the meat. One tool to help maintain moist, juice meat is to brine first. Here's the … Continue reading →