I noticed in this thread that a lot of folks use brines for meats rather than marinades:

http://forums.johnstonefitness.com/showthread.php?t=32645

I've never used a brine before. Most of the recipes online use one part salt to one part sugar. Just wondering - do you guys omit the sugar? If not, doesn't it impact calories?

And what are some good brine recipes you use?

Thanks!!!