Why You Should Keep A Spray Bottle Of Apple Juice Next To Your Grill

You probably know apple juice as a fixture of childhood lunches, or a seasonal siren that announces fall's arrival. You spot glimpses of it in cocktails and perhaps you sip on warm renditions at bonfires. Still, you might not really expect to find this familiar drink at barbecues, sitting in a spray bottle next to the flaming grill. Don't worry, it's not there by mistake. With all that it can do, apple juice absolutely belongs on your list of grilling essentials.

It's almost unbelievable how much you can achieve with just a few mists of apple juice. This technique, which you should never skip when grilling a large steak, involves occasionally spritzing the meat while grilling. That's all it takes for countless tiny droplets to seep into the meat, their sweet-tart acidity caramelizing into a crisp crust. The fruity flavor enhancement sneaks into the savory fibers, occasionally peeking through that smoky aroma. You catch glimpses of it here and there — not overtly prominent, just subtle in all the right ways and enough to intrigue the palate.

On top of that, the juice also adds moisture to the meat. That means no more dried-out steak and ribs. With a spritz of acidic apple juice, the meat also becomes tender and juicier, practically melting on your tongue. When you've got flavor complexity delivered throughout each satisfying bite, the barbecue experience will have never felt more complete.

The world of grilled food is endlessly vast, and apple juice has a spot in almost every single recipe you can think of. Pork, in particular, is a well-known match for apple juice. When you're cooking up a hearty dish of baked and grilled baby back pork ribs, a few spritzes can take this formidable dish to next-level scrumptiousness. Pulled pork, the ever-so-familiar star of countless barbecues, is probably due for a change already, and introducing apple juice is the best way to do it. Don't forget about beef, either. No matter how good your smoked brisket or chuck roast already are, the sweet-tart goodness of apple juice can always make them better.

Regardless of the cut, the process of working in apple juice is generally the same. Add a few spritzes as soon as the meat touches the grill, often right after you have smoked it for at least an hour or two. This will give the spice rub enough time to fully absorb into the meat without being disrupted by the apple juice. Of course, don't simply spritz without considering the amount. Too much apple juice or too frequent sprays will leave your grilled meat soaked and soggy. A 45-minute interval is the general starting point, but always pay attention to the bark as it forms on the surface of the meat. Lastly, mix it up every now and then. Swap out plain apple juice for a mixture with apple cider vinegar should you need more flavor depth. Or, on the contrary, dilute the juice with water on dishes that need a less prominent fruity tang.