Brine for Grilled or Broiled Meats

• 1/2 cup (125 ml) to 1 cup (225 ml) kosher salt
• 1/2 cup (125 ml) to 1 cup (225 ml) sugar
• 1 gallon (3.8 ltr) water
• 4 cups (950 ml) to 6 cups (1425 ml) water
• 1/2 cup (125 ml) Kosher salt
• 1 cup (225 ml) honey
• 1/3 brown sugar
• 2 tbsp (30 ml) black peppercorns
• 1 nice sized bunch fresh rosemary
• 1 whole medium sized garlic bulb, peeled and sliced
• 1 whole spanish onion, thinly sliced
• 1 bay leaf
• 1 tbsp (15 ml) mustard seed
• 1 good pinch ground nutmeg

1. Mix all ingredients together, making sure the salt and sugar are dissolved.
2. Add meat of choice to container, (see notes below), making sure they are fully immersed (or covered) by the brine.
3. Leave in the refrigerator at least overnight and up to 2-3 days for wonderful flavor and effect of brining.
4. Grill or broil on high heat to sear the outside and secure the juicy tender meat inside, cook until a meat thermometer reads the temperature needed for the meat you select, or until the juices are running clear.

kosher salt, sugar, gallon, water, kosher salt, honey, brown sugar, black peppercorns, rosemary, garlic, spanish onion, bay leaf, ground nutmeg

Taken from online-cookbook.com/goto/cook/rpage/00136C (may not work)