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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

takosito

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  • Re: Brining...Am I doing it wrong?

    I normally use 1 Tablespoon of Kosher or sea salt per cup of water. Also add 1 Tablespoon of brown sugar per cup of water. Add any other spice that you want the meat to be impregnated with the flavor, but be careful with the herbs, as they tend to overpower other flavors.

    Taste the brine before you put the meat inside. It should be salty, but not extremely salty that tastes disgusting. 

    Its always better to have the meat in one piece and cut it after the brine, so you can push forward the brining time, without getting salty or mushy meat.

    Rinse and pat dry the meat after the brine, and enjoy a flavorful cut.
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