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Soaking meat in a salt and water brine long remained a lure — but not a staple — in my cooking repertoire. It theoretically made sense, especially when grilling thinner cuts of meat, but if I’ve ever ...

Everyone cooking on Thanksgiving dreads the same thing: a dry turkey. Tough, chewy meat can suck the enjoyment out of a meal, which is why people might consider submerging their holiday bird in a ...

Build a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high (450°F to 500°F). Remove chicken from bag; scrape off excess marinade.

Jeremy Murray at Gaylord Opryland helps us brine meat. Watch this Let Me Help segment in the video player above. For more great tips like this, catch NewsChannel 5 This Morning at 9 a.m. on weekdays.