Don't forget the brine

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!