Brines can provide a lot of flavor to anything you grill, but we think they work the best - and are worth the time and effort - for large cuts of pork, whole turkeys, and big,tough cuts of beef.
This is our basic recipe for a brine, and we like this one on whole turkey, especially. Use one of the new, extra-large Ziploc bags, set into a large mixing bowl (to prevent leaks) and put in the fridge for at least a day - two would be better.
Mix in an X-Large Ziploc:
2 quarts water
1/2 cup brown sugar
1/2 cup dark syrup or cane syrup
1 cup Kosher salt
5 whole cloves
1 stick cinnamon
1 Tbs whole peppercorns (any color)
1/4 cup GOG Pepper Sauce
4 cloves of garlic, smashed
1 tsp red pepper flakes (optional)
After a good, long soak in the brine, remove the meat from the bag, dry it off, and allow it to warm up before grilling. That way, the outside won't burn before the ice-cold inside gets cooked!
