Wife was shopping at our fave package store and
ran into a fellow who was a chef, trained in Europe.
She mentioned how she enjoyed certain meat
dishes (in Europe) and he told her it was prob.
because they brined the meat first, and later
reincorporated some of the brine into the sauces.

He also said that brining is not as well known
here in the US, but I know some BBQ-types
use it.

ANybody have any experience on brining
meats before cooking?

Chemiker, who's never used it.