Maple-Brined Pork Chops
There is something really special about the combination of grilled pork and maple syrup, and these are a great example. I think the chops are great paired with grilled sweet corn and grilled Texas toast. All brines need a sweetener to temper the salt, and maple syrup turns this one into a very special treat. Be sure to use real maple syrup. It’s a little pricey, but the true maple flavor is well worth it. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.
View Recipe
5

Pork Belly with Apples and Cabbage
This brine is used in Chef Cathal Armstrong's recipe for Pork Belly with Braised Cabbage and Sous-Vide Apples at Restaurant Eve in Alexandria, VA. But he added that it can be used for all other cuts of pork as well. --Arthur Bovino
View Recipe
5

Grilled Salmon
A brine that's best with beef, pork, chicken, turkey, duck,goose, game meats, game birds, shellfish, and fish like in this salmon recipe.
View Recipe
5

Non-Drowsy Turkey Brine
The turkey, the traveling, the tryptophan; let’s face it, there’s a lot of tiring elements to a typical Thanksgiving feast. To help liven up this year’s festivities, the “Cooking Cardiologist,” Dr. Richard Collins, has crafted an easy and affordable solution. Below is his recipe for a “Non-Drowsy Turkey,” which incorporates seasonally-appropriate Red Bull Red Editions (Cranberry flavor) into the brine. This recipe bodes particularly well for Friendsgiving-type celebrations. Click Here for More Brining Recipes
View Recipe
5

Peppercorn Brined Pork Chops
Who doesn’t love a big, juicy, grilled pork chop? This recipe is so simple and takes only minutes in the kitchen. We like to brine our pork chops for 24 hours, so we make the brine a day ahead of time. We are enamored of European pork, which tends to have a higher fat content than its American counterpart, but the brine adds moisture that your pork might otherwise lack. If you can get locally raised, free-range pork from a farm stand or butcher, you will be rewarded with some of the most succulent pig you have ever sunk your teeth into. Click here to see Take a Trip to Fire Island with a Cookout.
View Recipe
4.75

Basic Turkey
If you decide to brine a turkey, try this simple recipe and play around with the optional ingredients to find what works best for you. This recipe is meant for an 8-10 pound turkey, so if your bird is larger than that, this recipe may need to be doubled or tripled.
View Recipe
4.25

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!
View Recipe
4

I'm proud to say that I've never cooked a turkey the traditional way in my entire life. Here’s why: When you break down the whole bird into parts, you can cook each part in the most forgiving and painless way possible. Simply brine and smoke the breast and marinate and braise the legs, and boom — it's done! When it comes time to serve that bird, you’ll be the hero who cooked a juicy, tender Thanksgiving turkey that everyone will talk about for years to come. I’ll be damned if anyone cooks a whole turkey again after trying this process. — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
View Recipe
4

This turkey made its way into chef Craig Deihl’s recipe collection by way of a staff meal at his Charleston restaurant Cypress. He explains that while many people don’t do it on Thanksgiving, the brine is the single most important part of getting a perfectly moist turkey, and adds, "The brine makes the difference between a good turkey and a great one." After trying his recipe, we believe him. Click here to see A Gluten-Free Thanksgiving.
View Recipe
3.59091

Cookbook author Anna Maria de Freitas brings a little of her San Juan heritage to her brined and smoked turkey with dried chile flakes and a hint of sweetness. She recommends a Japanese Kamado smoker for this recipe, but even just roasted, the maple syrup brine does the bird justice.
View Recipe
3

We’ve heard that brines are important, and this chef’s recipe shakes things up a bit by adding sweet tea to the brine. His tip is to place the turkey and brine in two doubled garbage bags, which allows you to easily brine it overnight in a roasting pan.
View Recipe
3

This brine marinade is used at BLT Steak for the herb-Parmesan crusted veal chop. Simple and easy on hand ingredients make it a no-brainer next time you are preparing your favorite chop.
View Recipe
3