I'm big on barbecuing and cooking our meals on our Traeger grill. In fact, I whipped up a sugar free glaze for our inch thick pork chops.

As I was looking up recipes last week, I ran across an article on brining. This is supposed to make tough cuts of meat more juicy and tender.

In my case, I ended up brining my chops for FOUR days. And they were great.

So, do YOU brine? How about sharing your favorite Traeger recipe?


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