A salt-forward marinating technique that is often forgotten after Thanksgiving, brining is Briand’s favorite way to prep chicken and pork for the grill—it turns out juicy, flavorful meat every time. Briand advises planning ahead, as you’ll need to brine overnight for optimum flavor. Start with a 1/2-gallon of liquid (Briand likes to use a blend of water and beer, or water and tea) and add ½ cup each of sugar and salt. Bring the mixture to a boil to dissolve, remove from heat, and add handfuls of fresh herbs like bay leaves, thyme, or rosemary. When the brine is cool, submerge the meat and refrigerate overnight.