Bergen County's Iron Chef barbecues up a feast

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.

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