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Molasses Brine
The following recipe is a simple brine idea for pork but feel free to try it with duck and other poultry (like
your Thanksgiving turkey). Brine your pork ribs or chops for 4 to 6 hours, a whole turkey 8 to 10 hours. You
may need to double or triple the recipe for large cuts or roasts.
For ribs, follow up with a dry rub, which will further flavor the meat.
1 3/4 cups water
2 Tablespoons apple cider vinegar
2 Tablespoons Kosher salt
2 Tablespoons unsulfured molasses
1 Tablespoon light brown sugar
1 Tablespoon ketchup
Combine the ingredients in a gallon-size zipper-lock bag (or one big enough to hold your meat); seal and shake
until the salt and sugar dissolve, about 30 seconds. Put the bag in a bowl just large enough to hold it snugly.
Open the bag, add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped
air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate
for the suggested time.
Makes about 2 cups
Source: Mastering the Grill by Andrew Schloss and David Joachim
Sage and Savory Rub
2 Tablespoon dark brown sugar
2 Tablespoons kosher salt
1 Tablespoon paprika
2 teaspoons mustard powder
2 teaspoons dried sage
2 teaspoons dried savory
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
Combine all of the ingredients in a small bowl. Use as directed in a recipe; can be store in a tightly closed
container for up to 1 month.
Makes about 1/2 cup
Source: Mastering the Grill
BBQ Queens' Love Potion for the Swine
Use this award-winning sauce on brisket, poultry and of course, ribs. If you crave the heat, boost it with 1
or 2 tablespoons more dry mustard and red pepper flakes. It can also be thinned with 1/4 to 1/2 cup of vinegar
and used to mop your meat when slow smoking.
One 24-ounce bottle ketchup
One 12-ounce bottle chili sauce
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1/2 cup cider vinegar
1/2 cup molasses
1/4 cup dry mustard
2 Tablespoons red pepper flakes
1 Tablespoon celery seeds
1 Tablespoon garlic salt
1 Tablespoon Worcestershire sauce
1 Tablespoon liquid smoke flavoring
1 teaspoon onion salt
1/4 cup water
In a large saucepan, combine all the ingredients and simmer over medium -low heat for 45 to 60 minutes. After
you pour the ketchup and chili sauce into the saucepan, turn the almost empty bottles upside down and add the
rest to the mixture. Use immediately, or store, covered, in the refrigerator for several months.
Makes about 6 cups.
Source: BBQ Queens' Big Book of Barbecue by Karen Adler and Judith L. Fertig.
Jewels Quelly
Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
(908) 689-9530
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com
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