Brine Your Meats and Mikey Talks Wine

I find it fascinating when people, especially Cooks & Chefs, spend a terrific amount of time on how to perfect a dish. Whether it is at a fine dining restaurant like The French Laundry, or the guy at home wants to create a one bite masterpiece for game day. [powerpress]If you are a food geek and like technically correct, along with mathematics, in your food then check out how to make these one bite perfect nachos.

In this weeks show:

  • How to cook the best soft boiled eggs ever and never fail.
  • Using a brine to enhance your manly hunks of meat.
  • ABC unveils The Taste
  • This week I am happy to have Mikey Plannett join me on the show to talk about wine.

    Mikey Plannett talks to us about value wines and how to find them.

    Mikey Plannett talks to us about value wines and how to find them.

Basic Brine

Cuisine: General
Author: Ryan Parker
Prep time:
Total time:
Serves: varies
This basic brine can be used for so many different roasted items, from turkey to pork loin. I use this brine for any “white meat” that is going to hit the oven.
  • 1 gallon water
  • 1 cup kosher salt
  • 1/4 cup Honey
  • 4 bay leaves
  • 2 T mixed peppercorns cracked
  • 1 T hot sauce or more to taste
  1. Combine all ingredients in a small stock pot.
  2. Bring the brine to a simmer. Stir occasionally
  3. Completely chill.
  4. Add selected meat and place in refrigerator.
  5. Brine meat from 4 to 12 hours.
Do not be afraid to change up the sweetener in this brine. I use everything from agave syrup to maple syrup to raw sugar. A general rule of thumb is the larger the cut of meat the longer you should brine it. For any meat larger than a chicken breast you should brine for at least six hours for maximum flavor. I tend to use tabasco sauce in my brines, but if you have a favorite on hand do not be afraid to use it.

What cooking techniques do you want to know about? Call me at 850-Food-USA to be on an upcoming show!



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Another great episode of Killer Food to learn about wine.

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Chef | Culinary Producer & Educator

Host of The Food Craftsmen.
Brother to two awesome people & son to amazing parents (love you guys). I live in St. Clair Shores, MI with my wonderful fiancé and our three Weiner dogs.

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