I read in one of my Ladies’ Home Journal magazines that brining is one of the hottest trends in grilling nowadays. Brining is soaking the meats in a solution of salt and sugar. Thanks to osmosis (do you still remember your high school lessons on permeability?), the meats will absorb the fluid, making it tender and juicy.
The original recipe calls for 6 quarts of cold water and 3/4 cups each of salt and sugar. I was too lazy to convert the measurements so I just came up with my own salt/sugar solution.
I used 2 cups of cold water, 1 tablespoon honey and 1/2 tablespoon salt. I marinated the meats in this solution for about an hour before I grilled them.
I also added 1/2 teaspoons of Spanish paprika and sage to the solution. I did not taste them at all. The chicken and pork were still very tasty and juicy, though.