| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 5 | ga | Water |
| 5 | c | Pickling salt |
| 5 | c | Sugar |
| 1 | c | Cider vinegar |
| 1/2 | c | Maple syrup |
| 1/2 | c | Soy sauce |
| 1/2 | c | Black pepper |
| 1/2 | c | Chopped garlic |
| 1 | tb | Oregeno |
| 1 | tb | Thyme |
| 1 | tb | Tarragon |
| 1 | ts | Rosemary |
INSTRUCTIONS
I always rinses also...to be on the safe side of too salty..but seems like Chef Paul posted a newspaper article on brining..written by some fancy cooks.. that said..no need to rinse unless you go over a cup of salt per gallon of water. Cooked for a small wedding reception this weekend. Order was for 6 briskets...3 picnics and 10 chickens. Cranked Fred up Friday night with pecan..oak..mesquite and plum while the chicks started brining themselves in a big ice chest. Had the cows and pigs in the bag and me in the sack by 5 AM. About 10 AM..drug the birds out of the brine..rinsed..and split em down the back. Grilled slow direct over lump. Delivered the whole barnyard at 3 PM today. Wasn't invited to the party so wont know till Monday whether there be a braggin session or a lynching:)..If I'm still alive will report back on that..but this be the brine I used. Usually turns out purty good. Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on May 23, 1999, converted by MM_Buster v2.0l.
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