Brines are not quite marinades, but more of a salty solution that helps keep the moisture in meats that typically dry out during the grilling process. This is a popular solution for turkey and pork.
The things to remember about using brine are;
Always rinse then pat dry the meat before cooking
Use a container that is big enough to fully submerge your meat, but not so big that it is allowed to float
Times for brining:
- Shrimp-30 mins
- Whole Chicken (4 lbs.) – 8-12 hrs.
- Chicken parts – 1½ hrs.
- Cornish game hen – 2 hours
- Turkey (12-14 lbs.) – 24 hrs
- Pork Chops (1¼ to 1½–inches thick) 1-2 days
- Whole pork tenderloin – 12 hrs
- Whole pork loin – 4 hrs.
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Marinated For Good Measure
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Nice and crispy skin with a sweet and tangy sauce caramelized over top. Tuck in to these legs, but beware, you will need some wet-naps.View Details
Nice Meat Spice
Ghost Pepper Turkey Meatballs are pretty versatile. Paired with pasta and marinara, or eaten as an appetizer, you can’t go wrong with these spicy bites of meaty goodness.View Details
With Smoked Bacon
What better way to use the last of that delicious sourdough bread that to make it into the best holiday side dish ever invented?View Details
So good it's spooky!
Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk.View Details