For the Brined Pork Chops:

For the brine:

• 8 cup water 4 cups room temp, 4 cups cold
• 4 tablespoon Kosher salt
• 2 tablespoon granulated sugar
• 1 teaspoon whole black peppercorns
• 1 clove garlic smashed

To marinate:

• 4 pork loin chop thick cut, about 1-1 1/2 inches thick

For the Korean Beef Bulgogi:

For the marinade:

• 5 tablespoon soy sauce use gluten free soy sauce for GF
• 2 tablespoon brown sugar packed
• 2 stalk green onion finely sliced
• 4 clove garlic minced
• 1 tablespoon sesame seeds
• 2 tablespoon sesame oil
• 1/2 teaspoon freshly ground black pepper freshly ground

To marinate:

• 2 pound ribeye steak

For the Jamaican Jerk Chicken:

For the marinade:

• 1 yellow onion small, roughly chopped
• 4 stalk green onion rough chop
• 8 clove garlic peeled
• 4 tablespoon fresh ginger peeled and roughly chopped
• 2 lime juiced
• ¼ cup soy sauce use gluten free soy sauce for GF
• ¼ cup extra virgin olive oil
• 2 tablespoon fresh thyme
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoon brown sugar packed
• 1 scotch bonnet pepper or 2 habanero peppers, more or less to taste

To marinate:

• 1 whole chicken cut into 10 pieces