EDISON - As summer quickly approaches, many are dusting off their grills and patio furniture.

Bergen County's Iron Chef Jesse Jones was at the News 12 studios in Edison to show us a great backyard barbecue recipe.

Click on the video player to see how to grill up perfection.

Chef Jesse's Apple-cider BrineBrining Method: ( yields 2 Quarts and 1 cup)1 tablespoon Canola oil1 cup sliced Onions3 clove garlic-crushed1 cup Sliced Granny Smith Apples1 tsp fresh ginger-chopped1 cup Apple Cider½ gallon of Water1/2 cup brown sugar½ cup kosher salt1 tsp whole cloves½ tsp crushed red pepper1 tsp mustard seeds1 tsp whole peppercorns1 tsp cracked whole All-spice5 sprigs fresh thyme

In a dutch oven, heat canola oil on medium, saute onions, garlic, apples, about 2 minutes, then add ginger, add apple cider and water, bring to a simmer add brown sugar and salt ,cloves, mustard seeds crushed peppers, peppercorns, whole all-spice and thyme, cook for 5 minutes. Cool Down with a couple, ice cubes to chill down fast or let cool down at room temp for several hours, liquid should be cold when adding meats.

Note: After brining, wash product and re-season.