Brine your meat!

This isn't really a recipe...more of a suggestion. Brine. Your. Meat.

We have a wood burning grill, so brining is essential. It gives better flavor, but there is not much of a science to it. The heat fluctuates and sometimes it leads to dry meat. Brining solves that. You can brine anything! Sausages? Pork? Turkey? Chicken? Beef? Venison? Yes!!

Basic brine is a quart of water, and equal parts sugar and salt, at least 1/4 cup. Mix it together until dissolved, throw in the meat, and refrigerate for at least 1 hour.

You can obviously change this up. I like to use brown sugar and add cherry balsamic vinegar to pork. I add bay leaves and carrots and onion to turkey. Hot sauce to beef. Do the extras make a difference? I would like to think so.

Once done brining, rinse and pat dry the meat. Season normally and grill, broil or bake. You will never eat unbrined meat again.