Spicy Cajun Brine
The base of this brine is Zatarain's Crab Boil in a bottle - the concentrate! If you can't find the liquid type of crab boil, use the Zatarain's bagged crab boil - about 6 bags will replace the small bottle. Pull the bags open, and dump the dry ingredients into an extra-large Ziploc bag and put the bag into a large mixing bowl (to prevent leaks).
This brine is terrific on large cuts of pork, such as porkbutt or shoulder picnics, but it's also great if you are going to fry a whole turkey. Let the meat soak in the brine for at least a day - two would be better!
Combine in an X-large Ziploc bag:
3 Abita Voodoo beers
2 quarts of water
1 3-oz. bottle of Zatarain's liquid crab boil concentrate
1 cup cane syrup OR 1 cup dark brown sugar
1 cup Kosher salt
5 bay leaves
1 cup lime or lemon juice
6 cloves garlic - smashed