We cook a lot of pork steaks
and a lot of boneless skinless chicken breasts.
Brining is a must for chicken and it helps pork as
well. It keeps the meat from drying out and this brine
adds a nice subtle taste. If you don't have the
McCormicks steak seasoning the sugar and salt will do the
brining job without it.
Add all the ingredients to a glass or non-reactive
metal bowl, stir until
the sugar is dissolved,
put the chicken or pork in and refrigerate for 45 minutes to two hours. Take the meat
out, pat it down
towels to dry it, and cook however you choose.