Super Bowl came and went, and I must say it was a good event at my cousins' Matt & Denise Berry. We had a pretty good spread, and good drinks. It was very interesting to see how the carnivores liked the ribs, rib tips, and chicken. I hipped my cousin onto making a brine for the meats. The meats rested overnight, then we seasoned lightly and grilled to perfection. If you ever want to have extra juicy pork or poultry, the best thing for it is a brine. A brine is a mixture of salt and water. 1 c of salt to 1 gal of water. You can make a brine of really anything, just remember the ratio. I can give pointers to who ever needs a good brine.
   Chef Swag