only need summin to brine/marinate pounded out chicken breats for cordon bleu........1-2 hours werth.........so nuthing real involved
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Quick, Easy, Chicken Brine
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as i gave you mine...........but i have NO clue where yours is at......don't really want it involved...........just to help out keeping the breast moist........i will also do the bacon wrap also........
let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!
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Just use a tablespoon of kosher and some white wine...maybe a cup, and baggie them for a while.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Dude, try this:
1 gal water
1/2 cup Kosher salt
1/3 cup sugar (white or brown)
2 tsp garlic powder
2 tsp onion powder
2 tsp creole seasoning
2 sprigs fresh rosemary
Place all ingredients in a pan, bring to a boil and simmer and stir until salt, sugar, GP and OP are dissolved. Let sit, add ice to cool. Plop in yer birdies and give them a soak in the fridge.
Drinks well with others
~ P4 ~
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Originally posted by HawgHeaven View PostDude, try this:
1 gal water
1/2 cup Kosher salt
1/3 cup sugar (white or brown)
2 tsp garlic powder
2 tsp onion powder
2 tsp creole seasoning
2 sprigs fresh rosemary
Place all ingredients in a pan, bring to a boil and simmer and stir until salt, sugar, GP and OP are dissolved. Let sit, add ice to cool. Plop in yer birdies and give them a soak in the fridge.Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Thing is yes..that's a good brine for breasts..but he's doing Cordon Bleu. Don't overwhelm the flavor of the stuffing.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostThing is yes..that's a good brine for breasts..but he's doing Cordon Bleu. Don't overwhelm the flavor of the stuffing.Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by Slanted88 View PostI stand corrected, you are right!
Louie.... you tell 'em pointsIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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If you wrap in bacon, have decent amount of cheese in center, and don't overcook, should be moist.
I just put a little salt and pepper on them after I pounded them flat. If I did brine it would just be the basic salt and sugar.
Used prosciutto and provolone in the center.
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Originally posted by Richtee View PostThing is yes..that's a good brine for breasts..but he's doing Cordon Bleu. Don't overwhelm the flavor of the stuffing.
Drinks well with others
~ P4 ~
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Originally posted by HawgHeaven View PostOh crap! :blush: Sorry, leave the rosemary out then... I forgot about the Gordon Blew thing. Please don't throw me outta the club just yet!!!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by Slanted88 View PostNow ya tell me! Still like the brine recipe!
I love rosemary and chicken...
Drinks well with others
~ P4 ~
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