Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
Category
Condiment
Cuisine
American
Servings
10
Prep Time
5 minutes
Cook Time
5 minutes
Calories
57
Unlock the secrets of juicy and flavorful meats with Chef Tom's Brining video! Learn from Tom the process of brining from scratch, to take your grilled and smoked meats to the next level.
Ingredients
- 1 gallon water, room temperature
6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt
- 3 oz (1/2 cup) brown sugar
- 2 quarts water
6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt
- 3 oz (1/2 cup) brown sugar
- 2 bay leaves
- 4 sprigs thyme
1 head of garlic, cloves smashed
- 1 tsp red pepper flakes
- 4 lb ice
- 2 quarts water
6 oz (1 cup) Jacobsen Salt Co. Kosher Sea Salt
- 6 oz (1 cup) brown sugar
- 2 ancho chiles
- 4 cloves garlic, crushed
- 1/2 tsp celery seeds
- 1/2 tsp red pepper Chile flakes
- 1/4 tsp whole cloves
Poultry Brine
Barbecue Brine
Directions
For the Basic Brine:
Combine all ingredients in a Briner Bucket, and whisk until the salt and sugar are dissolved. The brine is ready to use immediately.
For the Poultry Brine and Barbecue Brine:
- Combine all ingredients in a pot, except for the ice. Bring to a simmer, stirring occasionally. Let the brine simmer for about one minute.
- Place the ice in a Briner Bucket. Transfer the hot brine to the Briner Bucket. Stir to melt ice and chill water. The brine is ready to use as soon as the liquid is cold.
Nutrition
Nutrition
- Serving Size
- 7.6 oz
- per serving
- Calories
- 57
Amount/Serving % Daily Value
- Carbs
- 15 grams
- Protein
- 0 grams
- Fat
- 0 grams
- Sodium
- 10186 milligrams
