Here in the Midwest, we grill out on the deck, a lot. Even if there is a foot of snow, we shovel a pathway to our grill. I also married a meat lover, so meat is usually on the dinner menu. And if you’re a typical family like us, chicken and pork are a regular menu item because it’s inexpensive and high in protein.
Brining is a great way of infusing flavor that will actually withstand heat when cooking. Have you every sprinkled seasoning on top of a pork chop and when tossed on the grill, most of the seasoning comes off? Don’t fear, brining is here!
Brining is great what to season your meat and help keep it tender and juicy. I think it’s best if your meat brines for 3 hours. You don’t want the meat to sit too much longer in your brine because the salt will start to change the texture.
This recipe calls for 8 cups of water, and I usually brine about 4 chicken thighs. If you are brining more meat then 3-4 medium-sized pieces, you might need to double this recipe.
Here’s the recipe, it’s simple. Take cold water from your tap (about 8 cups), you want to make sure your meat is completely submerged in the water.
- 8 cups of cold water
- 1/4 cup Kosher Salt
- 1/4 cup Brown Sugar
- 2 tablespoons Onion Powder
- 2-3 tablespoons of Garlic Powder (depends on how much you like garlic)
Mix well, cover, and put in the fridge for 1-3 hours. I say a minimum of an hour but I think it’s best when you let it sit for 3 hours.
After your meat has sat in the brine for the desired amount of time, you simply give your meat a quick rinse (to remove the brine) and it’s ready to cook!
We usually toss ours on the grill then enjoy!
This brine is your simple and basic brine. I sometimes add rosemary to give it extra flavor, or I will substitute the kosher salt for soy sauce. As you up your brine game, you can start to experiment and find flavors you like!
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