Anonymous Tue May 23 19:31:13 2006

1 quart water

4 tablespoon sugar

3 tablespoon kosher salt

1 tablespoon black pepper

1 teaspoon thyme

2 teaspoons oregano

4 bay leaves -- crumbled (4 to 5)

4 cloves garlic -- smashed

2 tablespoon vinegar

Heat the water and add the remaining ingredients. Bring to a low simmer, stir a few times

and remove from the heat. Let cool. That's the brine. How to use it? One very easy way is a

gallon freezer bag. Put the meat in the bag and pour the cooled brine over it. Squeeze out

much of the air, put the bag in a container and refrigerate. Just in case of leaks. Chicken

pieces benefit from the juice of a lemon and a tablespoon of rubbed sage added to the

brine. Posted to the BBQ List by