Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Four days to go and I started the brining today

RRPRRP Posts: 13,328
edited November -1 in EggHead Forum
Yesterday I concocted the brine, brought it to a boil and then cooled it and refrigerated overnight. WOWSER does that brine have a pleasant aroma and subtle taste!!! This is at least the 5th time I've used this recipe. The 4 days seems to be the best. BTW if you read the ingredients I cut way back on the garlic to just 4 large cloves - I think three whole heads would be much too overpowering!
[ul][li]John Ash's delicious brine[/ul]
Ron
Dunlap, IL

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