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Poultry and Pork Brine

Poultry and Pork Brine

A tasty versatile brine recipe that works well with pork and poultry. Soak a turkey in if for 2-3 days for an amazing roast bird, or drop a pork loin roast in the brine for a day and be blown away by the flavor.


  • 1 gallon hot water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup Sauce Goddess Super Chunk spice rub
  • 2 sprigs fresh rosemary (or 3 Tbsp dry)
  • 4 bay leaves
  • 20 whole peppercorns (or 2 Tbsp black pepper)

    Brine Recipe
  1. Place all ingredients in a large pot and bring to a simmer.
  2. Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
  3. Let cool completely.
    2-3 Day Roast Turkey
  1. Remove the wrapping from your mostly thawed turkey.
  2. Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
  3. We're going to brine it while it thaws the rest of the way. Place turkey in a cooler large enough for the turkey and the brine.
  4. Pour cooled brine over turkey and add water to cover if needed.
  5. Place something waterproof and heavy on top to hold the turkey under the liquid. A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid.
  6. Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
  7. Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
  8. Remove it from the brine and rinse completely with fresh water.
  9. Pat dry and roast as usual.
    Pork Loin
  1. Place up to 10 lbs of pork loin roast into brine. You can also cut the brine recipe in half for one 3-4 lb roast.
  2. Soak in brine for 1 day.
  3. Rinse in clean water and roast as usual.

Food Safety Note: It is very important that you check your turkey while it's thawing and soaking in brine. - The cooler needs to STAY AT 41 degrees. Add ice over the turkey as needed to keep that temperature cold. - ALL meat MUST BE COVERED while it brines. Air and temperature issues can cause bacteria to grow.

Prep Time: 1 hour ; Yield: 1 gallon of brine

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Cherry Balsamic Pork Tenderloin

The marinade in this recipe can also be made with cranberries, pomegranate or dried cherries (re-hydrated). It's a wonderful light dish that is very flavorful.


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick "filets"
  • 1 cup fresh sweet cherries, pitted steams removed

    Making the marinade and finishing sauce-
  1. In a blender, combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning.
  2. Blend on low to puree the cherries.
  3. Pour half the mixture into a storage container for basting.
  4. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  5. Pour the other half of the blended sauce into a zip top bag.
  6. Add remaining olive oil.
  7. Add pork to the bag.
  8. Refrigerate for at least 6 hours. Overnight is better.
    Cooking-
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use at the grill.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork filets on the grill.
  9. Cook pork, for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets

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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs


  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6

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Sticky Sweet Baked Baby Back Ribs

Seriously he ate almost the whole platter of ribs. Sticky Sweet pork ribs are the best. This recipe takes a while but it is so worth the effort and the wait.

Sticky Sweet Baked Baby Back Ribs

Falling off the bone, finger licking ribs.



  1. Heat oven to 250 degrees.
  2. Cut each rack of ribs into 3 rib chunks. This way they edges cook more and get more sauced up. Divide the rib chunks into the 2 roasting pans evenly. Wrap each pan with foil to seal in the steam.
  3. Bake for 3 hours.
  4. Remove from the pan and drain the liquid.
  5. Place ribs back into roasting pans and cover with plenty of Sticky Sweet sauce.
  6. Do NOT cover and return to oven.
  7. Bake for an additional 1 hour until the ribs are almost falling off the bones.
  8. Serve with plenty of napkins!

Prep Time: 20 minutes - Cook Time: 4 hours
Serving Size: 4

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The comfort of pot roast

This is a must make recipe on a cold winter day. It also makes delicious leftovers to take to school or the office. You can add more veggies if you like. Peppers are a nice addition so are chunks of tomato. I get warm inside just thinking about how comforting this tastes.

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Pork Pot Roast

  • 3-4 lb. pork roast or small beef chunk roast, ask your butcher to recommend a roast
  • 2 Tbsp. Sauce Goddess Super Chunk seasoning
  • 2 Tbsp. olive oil
  • ½ cup liquid-beef or vegetable broth, dark beer, or water
  • ½ cup Sauce Goddess Big & Tangy Black Pepper sauce
  • 3 red potatoes diced into 2” cubes
  • 2 large carrots cut into chunks
  • 1 cup brussel sprouts
  • 1 cup celery chunks
  • 1 medium onion cut into 2” chunks

  1. Remove roast from fridge and bring to room temperature. May take 1 hour.
  2. Preheat oven to 300.
  3. Heat oil in an oven safe roasting pan the stovetop.
  4. Rub spice rub all over entire roast.
  5. Place in hot pan and brown.
  6. Turn once a brown crust has formed and repeat to brown all sides.
  7. Add liquid and cover with lid or foil.
  8. Add thermometer. Place in oven and cook for 2 hours.
  9. Check with a fork to see if the meat is starting to loosen.
  10. If the temperature is below 160 or the meat does not pull apart and feels very firm, cover and return to the oven for another 30-60 minutes.
  11. Once the meat has reached 160-170, it’s time to get rid of any excess fatty liquid and add the rest of the ingredients.
  12. Carefully spoon off any fat you can easily remove. Place in a safe container to go to the trash - not down your drain.
  13. Add sauce and all veggies.
  14. Cook for one hour.
  15. Remove from oven and test temperature.
  16. Once 190 is reached, the roast is done. The veggies should be soft.
  17. Give the veggies and all liquid a stir. At this point there will still be some fat.
  18. Take a small taste. Does it need salt and pepper? Does it taste greasy? If so add a tiny bit more Big & Tangy sauce and a ½ tsp. of Super Chunk. The acid of the sauce and the salt of the spices will balance out the flavors for you.
  19. Plate it up and enjoy.

Prep Time: 30 minutes - Cook Time: 4 hours

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Fun “finger” food for the big game

These meatballs can be served warm or left at room temperature safely for 2 hours. The recipe was a suggestion from one of our retailers, Jeanne at Siesel’s Old Fashioned meats in San Diego. The thumb is a finger and as we always say, *if you don’t lick your fingers, someone else will!

Thumbprint Meatballs

    The Meatball:
  • 1 lb. ground meat (beef, pork, turkey or veal)
  • ½ cup cooked brown rice (or dry bread crumbs or crumbed crackers)
  • 1 XL egg
  • 1 Tbsp. Sauce Goddess spice rub (Latin Heat, Sweet Heat or Moroccan Twist)

  1. Preheat your oven to 350.
  2. Brush oil on a cookie sheet or use non-stick.
  3. Combine the meatball mixture in a bowl using your hands to completely mix all the ingredients together.
  4. Roll into a 1-1 ½” balls.
  5. Press the center of each gently with your thumb creating a pocket for the filler.
  6. Fill the pocket with a small amount of pepper relish (or other filling).
  7. At this point you can close the meatball and not see the filling or leave it open so it looks like a thumbprint cookie.
  8. Bake for 10-15 minutes until meat is cooked. Please on a paper towel to absorb any excess grease.
  9. Plate and enjoy.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: about 12-15
Serving Size: one

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Perfect pulled pork year round

This oven method for cooking pulled pork is super easy to do any time of year. There is a still a nice “bark” on the outside as if it’s been in a smoker, but no smoky taste. It’s perfect for football watch parties or other big gatherings where people are serving themselves.

Oven Roasted Pulled Pork


  1. Preheat your oven to 400 degrees.
  2. Rub pork shoulder with 3 Tbsp of spice rub. Reserve one Tbsp for seasoning after the roast is "pulled".
  3. Place in roasting pan then into the oven.
  4. Flip the roast after 20 minutes and cook the other side for an additional 20 minutes.
  5. Reduce heat to 250 and continue cooking for 6 hours.
  6. Check every hour and add 1/2 cup water or beer to the pan. This helps with cleanup and also provide a nice moist bath for the pork.
  7. Place thermometer in after 5 hours and make sure it's at least 165 degrees. Ovens can vary and yours may cook hotter or cooler than ours. Total cook time is between 7-9 hours.
  8. Once it's 170, pour 1/4 jar Sweet & Tangy Sauce over the meat and return to oven.
  9. Repeat saucing in one hour.
  10. Keep in oven until roast reaches 190 or can be pierced with a fork really easily.
  11. Once it is fully cooked, remove from the oven. The roasting pan should be fairly dry, use this for pulling the pork after it's rested.
  12. It should be saucy and glossy like in our picture.
  13. Cover tightly with foil and let rest 30 minutes.
  14. After 30 minutes, if the roast is bone-in, remove the bone at this time. It should pull out easily.
  15. Place the pork back into the roasting plan and easily pull the pork into shreds and chunks.
  16. Sprinkle remaining Sweet Heat spice rub over all. Drizzle remaining 1/2 jar of Sweet & Tangy sauce.
  17. Toss to combine. Serve and enjoy!

Prep Time: 10 minutes - Cook Time: 9 hours ; Yield: 7 lbs

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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

Prep Time: 40 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Bacon Wrapped Jalapenos

This is much more fun (and sinful) than low cal ranch dipping sauce with raw peppers. It’s perfect for meals on the grill or tantalizing appetizer. It takes a bit more time but so worth it!


  • 8 whole jalapeno peppers (or mild mini bells)
  • 8 strips uncooked bacon, thin
  • ¼ cup Sauce Goddess Sticky Sweet or Sweet & Spicy sauce
  • 8 x ½ inch pieces of Monterey Jack or other good melting cheese
  • 16 toothpicks

  1. Soak the toothpicks in water so they won’t burn on the grill.
    Prepare Peppers
  1. Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
  2. Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
  3. "Manage the Heat:" Some of the seeds and ribs have to be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed.
  4. To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
    Put It All Together
  1. Now that the pepper has some space, place one slice of cheese inside.
  2. Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
  3. Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
  4. Grill over low/medium heat until the bacon is cooked.
  5. Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
  6. Put a little extra BBQ sauce in a bowl if you want some dipping sauce.

Prep Time: 1 hour - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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