Why is my Meat so Dry?
Taken from Grilling with House of Q by BBQ Brian Misko – available now!
Lean cuts of meat, such as pork chops and chicken breasts, can become dry as they’re cooked because they don’t contain as much fat as other cuts. When this happens, it is deflating as a food experience. Who goes to a high-end restaurant and declares, “The pork chop was awesome; it was dry and flavourless”? So, what can you do to keep lean cuts of meat moist and flavourful?
1. Cook with the fat and skin on. Chicken breasts and many cuts of pork are lean meats, but cooking them with the skin on helps keep moisture inside. If you find skin and fat unappealing to eat, then remove the skin or cut off the fat after cooking.
2. Use a digital instant-read meat thermometer. Lean pork can be served really, really juicy at a nice medium or even medium-rare temperature such as 145°F. Chicken breasts need to be cooked to 165°F. If you are guessing, you’re likely to overcook meats and dry them out. So, use a thermometer and know with confidence when meats are cooked properly! Remove the guesswork.
3. Brine or inject your meats with flavour. Lean meats can benefit from added moisture, and brines are a good way to do this. They add flavour and make it easier to keep the meats juicy any time, every time.