| 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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