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Brine for Grilled or Broiled Meats
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Want succulent grilled or broiled meats, try this preparation, you will never cook without this technique.

S. Chokel

Serves/Makes:About a gallon

  • Basic Brine Ingredients:
  • 1/2 cup (125 ml) to 1 cup (225 ml) kosher salt
  • 1/2 cup (125 ml) to 1 cup (225 ml) sugar
  • 1 gallon (3.8 ltr) water
  • Seasoned Brine Ingredients:
  • 4 cups (950 ml) to 6 cups (1425 ml) water
  • 1/2 cup (125 ml) Kosher salt
  • 1 cup (225 ml) honey
  • 1/3 brown sugar
  • 2 tbsp (30 ml) black peppercorns
  • 1 nice sized bunch fresh rosemary
  • 1 whole medium sized garlic bulb, peeled and sliced
  • 1 whole spanish onion, thinly sliced
  • 1 bay leaf
  • 1 tbsp (15 ml) mustard seed
  • 1 good pinch ground nutmeg
  • Directions for Basic Brine and Seasoned Brine:
  • Mix all ingredients together, making sure the salt and sugar are dissolved.
  • Add meat of choice to container, (see notes below), making sure they are fully immersed (or covered) by the brine.
  • Leave in the refrigerator at least overnight and up to 2-3 days for wonderful flavor and effect of brining.
  • Grill or broil on high heat to sear the outside and secure the juicy tender meat inside, cook until a meat thermometer reads the temperature needed for the meat you select, or until the juices are running clear.
Notes: Using the basic brine ingredients, you can add any herbs or seasonings you like. Adding bourbon or beer adds a delicious touch, and red pepper is a wonderful snappy addition.

Use non-corrosive bowls, such as plastic, glass or stainless steel. Crocks work well, too, but will take up more space in your refrigerator. I use zip-lock plastic bags whenever possible. Alwasy prepare enough brine so the meat is fully submerged. Use a bowl or plate as a weight to keep meat fully immersed in the brine.

Juse use your imagination for seasonings your family might like, from thai to german to mexican to whatever you might like, or just make a simple grilled meat with salt and pepper!

You can brine poultry, pork, beef, lamb, or any fleshy dense meats. It turns touch steak into mouth watering tenderness and takes tender quality meat like thick pork chops and turns them into bites right from heaven. This technique on boneless and skinless chicken breasts produces tender moist breasts instead of the dry flavorless ones from the grill we're used to!!

Hint: Table salt has non-caking additives and doesn't produce as well as Kosher Salt seems to, but you can use it if you haven't got kosher salt available to you.

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