Brine is a classic for spit-roasted barbecues, but it can also be used for grilling. It not only enhances the flavors of the meat but also helps keep it hydrated during cooking, preventing it from drying out.
In an empty wine bottle or an old jar, add:
1 liter of hot water
Coarse salt
Ground pepper
Rosemary
Garlic
Ground chili
During cooking, moisten the meat every 30-40 minutes to keep it hydrated.
Tip: For spit-roasted lamb, add a few slices of orange, and it will be perfect!
