Monday, July 1, 2013
Since July 4th is just a few days away and so many folks in the U.S.A. will be grilling, I thought I'd re-post my Brine Chart along with the link to the original post.
If you are thinking of barbecuing chicken or pork (including pork ribs), this July 4th, I URGE you to brine. If you brine you will never serve another dried out piece of chicken or pork again. Yes, you need to plan ahead a little so that you have the time to get a really good brine going. All it takes is a few minutes to think ahead, plan, and prep ... but what you get back in return is the most flavorful & moist piece of chicken or pork! Try it, I am pretty sure you'll get hooked on brining!