In my paean to pork a few weeks ago, I made a throwaway reference to brining. Judging from the e-mails that came in asking for more details -- Just how much salt? Exactly how long? And what about ...

This Coca-Cola Brine Recipe is one of my favorites to use when I am grilling or smoking meat! I always get the oddest lo ...

The first and most important is brining. By now, every cook should know about brining pork and poultry, but here’s a refresher: A brine is a salt and liquid solution that makes meat moister and ...

A comprehensive guide to the salty science of dry-brining. Serious Eats / Vicky Wasik Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the ...

Cookbook author Tammy Algood made Smoked Salt, a seasoning that can be used to brine turkey, pork and other meats. 1 weather alerts 1 closings/delays. Watch Now.

If you grill meat regularly, it's worth considering ways to cut the fat but keep the flavor. Though the marbling of many meats can't be cut away (and to keep things flavorful, you wouldn't want to ...

The Brine Porkchops 2 Extra Thick Porkchops, Michigan Farmed Brine Mixture of Salt, Water, and Herbs (pork and poultry brine) Marinate for 4-12hrs in the refrigerator Place in a 400-degree oven ...

Useful for boosting flavor and texture, brining food has a long and storied history. But if you're brining your meats in water, you may be doing it wrong.

Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.