Atlanta Grill Company: Brine Thyme Blues Hog because you can

because you can

Its razor-sharp blade makes removing breasts from bone easy and it cuts joint cartilage almost like butter

rice wine vinegar

Your chef’s knife will probably be the most-used knife in your kitchen

These shells also work for desserts like mousse

Atlanta Grill Company: Brine Thyme Blues Hog because you canBrines up to a 25lb. Turkey! Turkey: 1 cup of brine in 2 gallons of water. Refrigerate 2 24 hours. Pat dry before cooking. Pork: 1 2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2 24 hours. Pat dry before cooking. Chicken: 1 2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2 24 hours. Pat dry before cooking.