Marinating cabrito, pork, or quail in this intensely flavored brine before grilling makes for succulent meat or poultry. Brining helps meat and poultry retain juices during cooking. Depending upon the size of the cabrito, double the amount of water and salt to completely immerse the whole carcass, usually about 4 feet long and a couple of feet wide when split down the breast to butterfly it. For big pieces like a split cabrito, place the carcass in a large cooler with enough brine to cover. Keep cool by adding refreezable ice packs to the cooler and rotating in more frozen packs every 4 hours. You will need several ice packs: Remove, wash, and refreeze them.
Makes 1½ quarts
16 garlic cloves, smashed
2 cups coarsely chopped onions
2½ teaspoons salt
In a blender jar, combine the garlic and 1½ cups water. Process until smooth.
Add the onion and process again until smooth.
Transfer pureed onion and garlic to 1½-quart container with a tight-fighting lid.
Add the salt and 4½ cups water. Stir well to combine.
Pour enough brine over the chicken, quail, or cabrito (or other meat or poultry) to immerse and place in plastic bag or nonreactive container and cover tightly. Refrigerate for 4 hours or up to overnight.
One hour before grilling, pour off the brine and pat the meat or poultry dry. Allow the meat or poultry to come to room temperature.