"If I have time, I prefer to dry brine my pork or chicken overnight ... I marinate the chops in a citrus and lime marinade flavored with chilies, garlic, honey for great flavor." ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from refrigerator 1 hour prior to cooking. Heat a grill to high heat on one side and ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

While you might think that herbs and spices are the flavor agents in marinades, the marinating liquid itself can be a vessel ...