barbacoa.PRO is much more than just a BBQ dealer. After all, practically anyone can burn meat or other food, but us enthusiasts strongly believe that is not the way to do it. We—and fortunately increasingly more people with us—believe that good food is too often ruined under the guise of 'BBQ'ing'. This fails to do justice to the age-old history of preparing good and tasty products in a way that we nowadays call barbecuing.

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  /  Recipe   /  Brining



  • Coarse sea salt
  • Liquid honey
  • Cinnamon stick
  • Bay leaves
  • Approximately 1.5 litres of cold water


  • Whole chicken 4-12 hours
  • Pieces of chicken 1-2 hour
  • Whole turkey 1-2 days
  • Turkey breast 5-8 hours
  • Fish 4-12 hours
  • Shrimp 30 minutes – 2 hours
  • Whole pork loin 1-3 days
  • Pork chops 4-6 hours

Making brine water:


Bring water to a boil in a high pot. When the water is boiling, you add the following while stirring:

  • Vinegar
  • Honey
  • Salt

Let everything cook for about 5 minutes, use a skimmer to remove as much froth as possible from the pot.

Finally add the following:

  • Cinnamon sticks
  • Bay leaves

Let everything cool down completely.

You can use this brine water for both chicken and fish.

While brining your ingredient, a chemical reaction occurs (osmosis), the salt solution soaks into your ingredient. Once inside your ingredient, the salt solution changes your ingredient’s protein, which means it will hold more water.

When you add flavours to the brine water, these will also soak into your ingredient. And create an even more intense taste experience.

Of course, you do not need to add any salt to your ingredient after brining.

Wipe your ingredient before cooking it.