Do Away With Dry BBQ In One Surefire Move

Summary: Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. But it doesn't have to be that way.

Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. The problem is, chicken doesn't come rare or medium but for safety reasons it comes prepared one way-done, and prolonged exposure to high heat, as a rule, saps the juices out. But it doesn't have to be that way. There is one way to have your barbecued chicken served at its juiciest-brined. Brining is a simple process where you immerse meat in a saltwater solution-for one to 24 hours-made with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat's natural juices. In scientific terms, the solution binds the proteins together within the meat. All you really need to know is that your guests and family will thank you. In most parts of the country, barbecue season is no longer restricted to the summer months. In fact, many Americans are having a yearlong love affair with their barbecue. That's a long time to settle for dry meat. So for your first foray into the world of brining, or if you're an old pro, try this recipe offered by America's authority on salt, Morton Salt. Chicken Worth Its Salt 1 quart cool water 3/4 cup Morton