Up Your Grilling Game with Brines, Rubs, and BBQ Sauce from The Big Red Kitchen!


Enjoy our Big Red Kitchen recipes for Brine for Chicken & Pork and a BBQ Spice Rub! Brines and rubs can impart deep flavor and tenderize tougher cuts of meats.

Brine for Chicken

  • 1 quart water
  • 2 cups white wine or white vinegar. Wine has depth of flavor
  • ¼ cup sea or Kosher salt
  • ¼ cup pickling spice
  • 6 cloves mashed garlic
  • 2  large onions. Peeled and cut into 6 pieces each
  • ¼ cup granulated sugar
  • 4 each bay leaves

Place all ingredients into a saucepot and bring to a boil. Boil for 15 minutes. Cool till to room temperature, then add the chicken. Thighs and chicken breasts with the bone in will taste best over night.
* Remember to always keep your meat refrigerated and covered. Drain well before grilling.
* Always place vinegar based items into a non reactive container. 


Brine for Pork
 This brine is interchangeable with the chicken brine.


  • 1 quart water
  • ½ cup brown sugar
  • ¼ cup sea or Kosher salt
  • ¼ cup granulated sugar
  • ¼ cup pickling spice
  • 4 cloves mashed garlic
  • 2 each peeled and quartered onions
  • 4 each bay leaves
  • 2 cups apple cider vinegar
  • 3 tablespoons crushed peppercorns
  • 3 sprigs of fresh rosemary, thyme and oregano
  • 4 each star anise cloves
  • 4 each slices of fresh ginger. No need to peel
  • 2 oranges juiced and peeled with "Y" veggie peeler
  • 2  cinnamon sticks

Place all ingredients into a saucepot and bring to a boil. Simmer for 15 minutes. Chill. Then place the pork cuts of your choice and brine for up to two days. Remove from brine, and rub with seasoning (keep reading for a great rub recipe).
*Brine meats for 1 – 2 days for the best results.

Big Red Kitchen BBQ Sauce

  • 2 medium onions diced
  • ¼ cup roasted garlic- mashed
  • ½ cup brown sugar
  • ½ cup cider vinegar
  • 2 tablespoons Anna Mae's smokey mustard
  • 1 quart ketchup
  • 2 tablespoons BBQ rub*
  • 1 piece of chipotle pepper in Adobo (found in the canned food section)

  • In a heavy bottom pot, sweat the diced onions and roasted garlic cloves in two tablespoons of olive oil on low heat
  • Add chipotle pepper and brown sugar until sugar is dissolved
  • Deglaze with apple cider vinegar
  • Add ketchup, mustard, and BBQ rub
  • Bring to a boil and let simmer 10 minutes
  • Add salt and pepper to taste
  • If you feel like your sauce is getting too thick, you can add a little water
  • For smoother texture, let cool slightly and pulse in food processor for two minutes


 BBQ Spice Rub

  • ¼ cup smoked sweet Spanish paprika
  • 3 tablespoons Hungarian sweet paprika
  • 3 tablespoons sea or Kosher salt
  • 1 tablespoons ground toasted cumin seeds
  • 1 tablespoons ground toasted coriander seeds
  • 4 tablespoons light brown sugar
  • ½ teaspoons cayenne pepper ( optional)
  • 1 teaspoons ground white peppercorns
  • 2 tablespoons granulated garlic
  • 1 tablespoons onion powder
  • ½ teaspoons ground cinnamon 

Fine ground coffee or instant coffee adds an unexpected depth of flavor. For the above recipe use 1 tablespoon.
For best results that will keep your rub fresh in a sealed container for 3-4 weeks. Prepare rubs by using a spice grinder and pepper mill!