I had cooked ribs one or two times before finding this recipe and they never turned out "great". After getting some ribs that were on sale at our local supermarket, I went looking for a recipe that most people seemed to love that didn't require 12 hours of cooking time - this is "THE ONE". I didn't have the mesquite flavoring, but I used the onion and bay leaf and let the puppies cook. Even while they were simmering, my husband and kids kept commenting on how good it smelled. Threw the ribs on the grill, and used Sweet Baby Rays sauce (no brown sugar needed). There were NO ribs left at the end of the meal, and now mu husband will tell me when ribs are on sale - I take that as my hint he wants these ribs again. They are a true winner!!

I was looking for something quick and easy to make with my chicken tenderloins, and this fit the bill to a "T"! Like many others, I had to rely on the dry goods in my pantry (dried thyme and garlic powder, no lemon zest), but tit still turned out great! Even my finicky kids loved the chicken! This recipe is a definite keeper!

I used this brine for the first time last year, and I am using it again this year. Everyone raved about how great the turkey was! I had a 26 pound turkey last year, and I increased everything by half (a gallon and a half veggie broth) and used regular kosher salt. I also added a gallon of apple juice to the brine for a little sweetness. My biggest challenge was finding a container large enough to hold a 26 pound bird - Ziploc XXXL bags (the kind they advertise to hold sports equipment in!) to the rescue - it's food safe and allowed me to "flip" my bird easily to make sure the brine was soaked up by all the areas of the bird. Once you brine a turkey - especially with this recipe, you'll never go back to a non-brined turkey again. And the bird does cook A LOT quicker, so just be aware and plan your serving time accordingly!