Chef Michael Mandato of Polo Steakhouse at The Garden City Hotel recently gave Pulse Insider some grilling tips for the summer and now he shares a delicious homemade brine recipe. He made this recipe at his kitchen in Long Island’s Garden City Hotel and it’s sure to add a bit of flair to your table.
Brining chicken and pork for grilling improves moisture and flavor. The length of time the meat remains in the brine depends on the cut and type of meat. Chicken is more porous then pork and given the size of the cut determines the length of time. We brine our chicken breast for 30 – 40 minutes. For slow grilling a pork tenderloin, 90 minutes, a loin of pork would do well for 2 – 3 hours. We use fruit juices, spices, sugar and salt.
1 Gal Water
1 Gal Apple cider or juice
2 Cups Kosher Salt
2 Cups Sugar
4 TBS Black Peppercorns
1 TBS Rosemary
1 TBS Thyme
1 TBS Bay Leave
2 TBS Coriander seed
1 TBS Mustard Seed
3 oranges + juice
2 Lemons + Juice
Combine all ingredients in large pot on high heat and bring to a boil.
Turn down heat, simmer then let cool.
Soak pork or chicken in brine before grilling.
Large Pork Loin: 6 hours (smaller cuts, 2 hours)
Full Chicken: 2 hours (smaller cuts 1 hour, breast 1/2 hour)