When it comes to grilling, chef Adam Sappington of The Country Cat in Portland, Oregon, is a big-time fan of brining—especially using boozy brines. “Home chefs can sip on a beer or open a bottle of wine one night and have the perfect brining ingredient for the following day,” he says. “Brines not only season the meat, they also add a foolproof method for keeping proteins moist through the cooking process. They are a great way to add or incorporate more flavor and spice to a dish without having to create a sauce or another component.” Below, Sappington shares five versatile recipes to amp up flavor on the grill.
Pro tip: Sappington recommends immersing the meat in these brines for at least 2 and up to 12 hours. Pieces of fish 5 pounds or larger can sit in the brine for 2 days; similarly sized pieces of meat can brine for up to one week.
Pairs well with: salmon, pork or chicken.