Whether they are used for barbecuing, grilling or cooking in the kitchen, brines, marinades and rubs can add character, flavor and tenderness to meat, poultry and seafood. But figuring out the differences between these mixtures—not to mention pastes, bastes and cures—can make a backyard grill master's head spin.
For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2007.
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