{"product_id":"sweet-teazus-pork-and-poultry-brine","title":"Porch \u0026 Pit Sweet Teazus Pork \u0026 Poultry Brine Concentrate - Sweet Tea \u0026 Rosemary, 32 oz","description":"\u003cp\u003e\u003cstrong\u003eSweet Teazus Pork \u0026amp; Poultry Brine\u003c\/strong\u003e is a ready-to-use liquid brine concentrate from \u003cstrong\u003ePorch \u0026amp; Pit\u003c\/strong\u003e, a small, family-owned sauce and seasoning company in Columbia, South Carolina. It is made with real Southern sweet tea and rosemary, so a turkey, a whole chicken or a weeknight pork chop comes off the grill juicy, tender and seasoned all the way through. Pour it into cold water and the brine is ready. No boiling, no cooling, no waiting and no sediment.\u003c\/p\u003e\n\n\u003ch2\u003eWhy brine pork and poultry?\u003c\/h2\u003e\n\u003cp\u003eLean meat dries out fast over high heat. A brine lets salt and water move into the meat before it cooks, so it holds on to more moisture, stays tender and is seasoned beyond the surface. That margin matters most on the lean cuts: turkey breast, chicken, pork chops and pork loin, especially on a hot grill or a long smoke.\u003c\/p\u003e\n\u003cp\u003eMost homemade brines mean boiling salt and sugar, then waiting hours for the pot to cool before the meat can go in. Sweet Teazus skips all of that. Real sweet tea takes the place of plain sugar for a richer, rounder flavor, and rosemary extract takes the place of dried herbs, so the flavor spreads evenly and gets into the meat instead of floating on top.\u003c\/p\u003e\n\n\u003ch2\u003eA South Carolina small business\u003c\/h2\u003e\n\u003cp\u003ePorch \u0026amp; Pit started the way a lot of good Southern ideas do: in a rocking chair on a back porch after a good meal. Co-founders \u003cstrong\u003ePreston Hall\u003c\/strong\u003e and his father-in-law \u003cstrong\u003eJess MacCallum\u003c\/strong\u003e wanted home cooks to get the tender, flavorful meat you get at a fine dining restaurant, whether it was for a backyard cookout or Thanksgiving dinner. Preston brought years of experience in fine dining kitchens, and Jess helped make that know-how simple enough for everyday cooks.\u003c\/p\u003e\n\u003cp\u003eThe result is a family business built around family, good food and gathering together. Porch \u0026amp; Pit is \u003cstrong\u003eSouth Carolina Certified\u003c\/strong\u003e, and every jar is produced in Hanahan, South Carolina. Northwoods Grills is a family-owned retailer in Charleston, so we are proud to carry another South Carolina family's work. Their motto is right on the label: \u003cem\u003eBlessed be the Brine.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow to use Sweet Teazus\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix.\u003c\/strong\u003e Use one 32 oz jar per gallon of cold water, which is 1 part brine to 4 parts water. For a few chops or chicken breasts, 1 cup of brine in 4 cups of water is plenty.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubmerge.\u003c\/strong\u003e Keep the meat fully covered. A 2 to 4 gallon brining bag helps for a whole bird. If the bird is not covered, use two jars in two gallons, or stretch one jar up to 1.75 gallons of water and brine longer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep it cold.\u003c\/strong\u003e Brine in the refrigerator or in a cooler packed with ice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime it.\u003c\/strong\u003e Chops and chicken breasts take 1 to 2 hours. A whole turkey or chicken takes about 1 hour per pound at one jar per gallon, or about 2 hours per pound if you stretched the jar to 1.75 gallons. Do not over-brine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse, dry and rest.\u003c\/strong\u003e Rinse off the brine and pat the meat dry. For crisp skin, let poultry rest uncovered in the refrigerator for 30 to 60 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and cook.\u003c\/strong\u003e No extra salt is needed. Season with black pepper, fresh herbs or a salt-free rub, then grill, smoke, roast or fry.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWant more flavor? Add halved onions, squeezed citrus or whole sprigs of fresh herbs to the brine.\u003c\/p\u003e\n\n\u003ch2\u003eWhat to brine\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTurkey\u003c\/strong\u003e: the whole bird, a bone-in breast or a spatchcocked turkey for the smoker or grill\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChicken\u003c\/strong\u003e: whole birds, breasts, thighs, wings, and chicken for frying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork\u003c\/strong\u003e: chops, tenderloin and pork loin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther lean meats\u003c\/strong\u003e: venison, lamb and leaner beef cuts with a shorter brine time. Well-marbled steaks like ribeye do better with a dry brine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecipe ideas from Porch \u0026amp; Pit\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSweet Sunday Blackened Chops\u003c\/strong\u003e: bone-in pork chops brined for 1 to 2 hours, seasoned with pepper, paprika and mustard powder, then grilled to 145°F and served with apple slaw and creamy grits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Spicy Belle Chicken Sandwich\u003c\/strong\u003e: brined chicken breast, dredged and fried to 165°F, finished with a hot honey glaze and pimento cheese.\u003c\/p\u003e\n\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Porch \u0026amp; Pit (Columbia, SC, established 2021)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 32 fl oz (947 ml) jar, about 64 one-tablespoon servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMakes:\u003c\/strong\u003e about 1 to 1.75 gallons of brine per jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Southern sweet tea and rosemary\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, salt, natural rosemary flavor extract, tea concentrate (tea, water)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e refrigerate after opening\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Hanahan, South Carolina, USA\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThis is a concentrate for brining meat. It is not for direct consumption. Follow the directions on the label.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eCook it on the right grill\u003c\/h2\u003e\n\u003cp\u003eSweet Teazus works with any cooking method. A brined turkey or pork loin is a natural fit for a \u003ca href=\"\/collections\/smokers\" style=\"color:#1155cc;\"\u003esmoker\u003c\/a\u003e, a \u003ca href=\"\/collections\/pellet-grills\" style=\"color:#1155cc;\"\u003epellet grill\u003c\/a\u003e or a \u003ca href=\"\/collections\/primo-grills\" style=\"color:#1155cc;\"\u003ePrimo ceramic kamado grill\u003c\/a\u003e, and brined chops and chicken shine on a \u003ca href=\"\/collections\/built-in-grills\" style=\"color:#1155cc;\"\u003ebuilt-in gas grill\u003c\/a\u003e or a \u003ca href=\"\/collections\/cart-grills\" style=\"color:#1155cc;\"\u003efreestanding cart grill\u003c\/a\u003e. Shopping for the cook in your life? A jar makes an easy add-on to any of our \u003ca href=\"\/pages\/gifts-for-grill-owners\" style=\"color:#1155cc;\"\u003egifts for grill owners\u003c\/a\u003e or our \u003ca href=\"\/pages\/holiday-grill-gift-guide\" style=\"color:#1155cc;\"\u003eholiday grill gift guide\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Porch and Pit","offers":[{"title":"Default Title","offer_id":50961838735458,"sku":null,"price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2501\/1842\/files\/sweet-teazus-pork-poultry-brine-porch-and-pit-northwoods.jpg?v=1794322773","url":"https:\/\/northwoodsgrills.com\/products\/sweet-teazus-pork-and-poultry-brine","provider":"NorthwoodsGrills","version":"1.0","type":"link"}