Brine

The most basic process of brining is to take approximately 1 cup of kosher/coarse/rock salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt to float a raw egg. Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. If this sounds like a good thing then its time to learn the basics about brining. The brining of meats is an age-old process of food preservation. Heavy concentrations of salt preseved meats for long ocean voyages and military campaigns before the advent of refrigeration. Now brining takes on a new purpose. By using smaller quantities of salt, mixed with other spices and herbs, brining can permeate meat with flavor. The chemistry behind brining is actually pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture. The process of brining is easy but takes some planning. Depending on the size of what you want to brine it can take up to 24 hours of more. If you are going to be brining whole poultry you will also want an additional 6 to 12 hours between the brining and the cooking. If you want your poultry to have a golden, crispy skin, it needs to sit in the refrigerator for several hours after you remove it from the brine so that the meat can absorb the moisture from the skin. So what should you brine? Practically anything you want. Poultry in particular benefits greatly from brining regardless of how you plan to cook it. Large roasts, racks of ribs and anything you plan to smoke will be better for having been brined first. But this isn’t just a great barbecue tip but a good idea for meats whether you smoke, grill, roast or fry them. Source: http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm