MAPLE-BOURBON BRINE:
In a 16-quart stock pot combine 20 cups water, 1 1/2 cups bourbon, 1 cup kosher salt or 3/4 cup table salt, 1 cup pure maple syrup, 1/2 cup packed brown sugar, 5 bay leaves, 3/4 cup fresh thyme sprigs, and 3 tablespoons whole black peppercorns. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice; let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat)., 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron
ROSEMARY-CITRUS BRINE:
Finely shred the peels from 2 lemons and 2 oranges; set aside. Juice lemons and oranges. In a 16-quart stock pot combine lemon juice, orange juice, and shredded peels. Add 12 cups water, 8 cups apple cider or apple juice, 1 1/2 cups packed brown sugar, 1 cup kosher salt or 3/4 cup table salt, 1 cup fresh rosemary sprigs, 3 tablespoons whole black peppercorns, 5 bay leaves, and 5 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice; let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron
CHIMICHURRI BRINE:
Finely shred the peel from 6 limes; set aside. Juice limes. In a 16-quart stock pot combine lime juice and shredded peel. Add 20 cups water; 1 1/2 cups sugar; 1 cup kosher salt or 3/4 cup table salt; 1/4 cup fresh oregano sprigs; 3 fresh jalapeño chile peppers,* cut in half lengthwise; 2 medium onions, cut into wedges; 3 tablespoons whole black peppercorns; 5 bay leaves; and 5 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice and 1 1/2 cups parsley sprigs. Let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron
SPICY BEER BRINE:
In a 16-quart stock pot combine 20 cups water, 1 cup kosher salt or 3/4 cup table salt, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup stone-ground mustard, 3 tablespoons whole black peppercorns, 2 tablespoons crushed red pepper, 5 bay leaves, and 8 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 8 cups ice and three 12-ounce cans beer. Let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron
