to brine or mari..

[zooker]

that IS the question...

yes this is a BBQ thread-you can run away screaming now-

the brines i use are typically used on fowl. marinates i use on pork and rubs on red meat..you can switch them around however i have found this is the best way..

now i keep my sauce recipes secert but not my brines or marinades.here is just a few simple ones..

this brine works on pork as well as chicken
3tbs of salt
3tbs of brown suager
3 whole branchs of rosemary
2tbs of extra virgin olive oil
2tbs of balsamic vineger
1ts of ground black pepper
1 cup hot water
2 cups of cold water

in a bowl combined the salt and sugar add the hot water and wisk till they both disolve.add the rest of the water and ingredients.pour in a large ziplock bag. add either 4 chicken breast or pork chops.put them in the fridge for at least 6 hours. remove the meat and pat dry. lightly coat with oil and let sit at least 30 mintues at room temp-important-prior to grilling..


this is my personal favorite marinate.i'll be doin this as soon as i can get more cheap tequila..

1/2cup tequila-jose quarvo
2 tbs of fresh lime juice
3tbs of brown sugar-divided
1 cup of orange juice
2ts of ground cummin
1 whole jalapeno pepper cut 1/8" thich

in a small PLASTIC bowl.
combine the tequila, orange juice, lime juice, cummin, 2ts of brown sugar,
and pepper slices.stir till the sugar disolves.

again in a large ziplock bag pour in the marinated, add meat. then press out the air-important- and seal tightly. place in the fridge at least 6 hour-less than 8 hours-reserve the marinate upon removing the meat.

bring used marinate to a boil for 1 full mintue in a sauce pan-i use a cast iron grill mop pot-and use for basting and after grilling sauce..

ok fer you tea totallers-you'll know who you is..this is an excellant sea food marinate.

3tbs of extra virgin olive oil
1ts of lime grated zest -fresh is best-
1tbs of lime juice-1/2 a big lime
1tbs of minced garlic
1/2 a ts of red pepper flakes
1/2 a ts of salt
1/4 ts of pepper-i normally use more-

mix togather in a bowl
add fish and cover. place in the fridge 1-2 hours. any longer and it kills the fish flavor.any white fish-bass, cat, salmon, pike, all trout,sharks,and scallops use the 1 hour marinate time. for tuna,marlin,mackeral,mahi-mahi,flounder,and walleye..use 2 hour fridge time..

i am seriously going to use this with the next shark i catch..

zooker