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Comments
Mine just went on about 45 minutes ago
No brine but have marinated with molasses and sometimes honey. Got to be careful though as the sugar can form a burnt crust that is not good.
For a different take on my turkeys, I occasionally use orange marmalade to marinate and baste. Gives it an island luau kinda taste that everyone likes. At least that's what they tell me.
There's no better turkey in my opinion than one done correctly in the egg.
I'll have to try that. I like to change it up every now and then. One of the things I also do is place a catch pan on the rack below the butt. Catch all the juice and save it for later. After the butt has rested for a while, I hand pull it and place the meat in a container. I then take a cup or two of the saved juice, add about 1/2 cup of apple cider vinegar and 1/2 cup of brown sugar. Mix all together real well, and pour over the meat. Talk about moist and melt in your mouth.....I'm hungry!!!
Probably throwing some beef ribs on as well.
Oh man you just had to throw that in didn't yah!
I'm down on the coast in the land of where's the beef. Jonesing for a big hunk of dead bovine but will have to wait a few weeks till I get back in the ATL. Today it's going to be game time at a buds tiki bar where we'll have steamed shrimp and oysters. Sure not complaining!
LMAO, I'll never turn down oysters, that's what I was eating during the SC game. And will be again for LSU and KY.
Looks good bud!
Oh yeaaahhhh, as in Macho Man, Randy Savage.
Tailgating just inside the Arches with chik fil A nuggets, and brauts and burgers on the Coleman. My first time back in the Classic city since UT game 2016.
Have a lot a of fun brother!
Would you mind expanding how you do it? Is it a paste that is spread over the meat? Thanks, hombre
While its fresh on my mind, I was inspired by yours and did this (mostly approximate quantities):
1 pint (16 oz) apple cider vinegar
1 1/2 pint (24 oz) white vinegar
~ 1 pint (16 oz) Mott's for Tots apple white grape juice
1/3 cup Kosher salt
1 tsp dry thyme leaves
1 smallish pork butt (it was wrapped in string)
The Motts was leftover from a colonoscopy prep. Most brines have sugar and salt to simulate a blood replacement (cf: Normal saline). Motts will provide some sugar and some flavor (I presume - great aroma). The thyme is cause I like the herb. The butt was larger than I thought and this should be enough. I could have added more Motts or some water.
(Take from brine, pat dry, then...) This will go into a Crock-Pot (slow cooker) with seasonings - likely Italian and/or oregano - after about 4 hours in the brine. Hope to report good results.
Bought some BBQ sauce that doesn't have high fructose corn syrup, so will try that with this.