Mrs Grail doesn’t always appreciate “smoke” as much as I do. So last night when it came time to prepare the chicken she requested she requested it be grilled. I didn’t want to just do the normal grilled chicken with just a seasoning one it so I decided to brine it.
We don’t shop on Sunday so I was limited to what I had in the pantry for the brine. Thankfully, we always have plenty of Kosher salt and brown sugar. But what was I going to add to the brine to give it a little POP? This is what I came up with:
You can use peeled potatoes to remove excess salt from your food while cooking.
I use this tip most often when getting ready to smoked cured meats. When smoking corned beef for pastrami or cured pork shoulders for Buckboard Bacon it’s important to remove as much of the curing salts from the meat before
Continue reading … BBQ Tip#1: Excess Salt Removal
Last night I posted a review of the Char-Broil Big Easy Oil-less Fryer. The chicken came out fabulous. It is close to the best piece of chicken I have ever cooked. Certainly the Big Easy was a huge part of the process. But the brine I used also produced an incredible flavor and helped
Continue reading … Rosemary Garlic Poultry Brine
“Bacon! You want to know how good it is? To improve other food they wrap it in bacon.”
Jim Gaffigan makes the statement above during his hilarious stand-up routine about bacon. I know it’s comedy but it’s really true. Isn’t it?
But in today’s health conscious society how
Continue reading … Product Review: Bacon Salt
