I'm talkin bout the brine...Mad Hunky Nekkid Brine...
Rich was good enough to send me a sample of the nekkid brine to play with and this is one of the things I have done with it...
As much as I love the poultry and pork brines sometimes the creative side of me just wants to...create...The nekkid brine lets me add whatever flavors I want or need at the time...After all an artist starts with a blank canvas...Right? (oh crap! now this goofball thinks he is an artist)
Wanted some beef sliced thin for sammies so this is what I did...
Started by bringing about a qt. of water to a boil and removing it from the heat...Tossed in 3 cloves of garlic,2 bay leaves, 1 T. peppercorns, 1 T. of beef base, and 1 t. cumin...All beef friendly flavors...Lidded the pot and let it cool to room temp...When cool I dipped out 1.5 pint of liquid and whisked in the nekkid brine...
Had two small arm roasts...About 2+ pounds each...Like large steaks...Into a bag and added the brine...For about 7 hours...
Smoked with hickory to around 150 degrees or so...
Chilled and then sliced as thin as my POS slicer will go...POS is the brand name I think...
Then built a sammie with a toasted roll, loads of beef, sharp cheddar and of course bacon...Was gonna sauté some onions and the like but "lazy" says this will be fine....
Anyway...As expected the Hunky brine did its job......Meat was miost and flavorful...Brine did an excellent job of drawing the flavors into the beef...
Im saying that as soon as Rich is ready to sell this stuff... You should all get Nekkid and cook something
Rich was good enough to send me a sample of the nekkid brine to play with and this is one of the things I have done with it...
As much as I love the poultry and pork brines sometimes the creative side of me just wants to...create...The nekkid brine lets me add whatever flavors I want or need at the time...After all an artist starts with a blank canvas...Right? (oh crap! now this goofball thinks he is an artist)
Wanted some beef sliced thin for sammies so this is what I did...
Started by bringing about a qt. of water to a boil and removing it from the heat...Tossed in 3 cloves of garlic,2 bay leaves, 1 T. peppercorns, 1 T. of beef base, and 1 t. cumin...All beef friendly flavors...Lidded the pot and let it cool to room temp...When cool I dipped out 1.5 pint of liquid and whisked in the nekkid brine...
Had two small arm roasts...About 2+ pounds each...Like large steaks...Into a bag and added the brine...For about 7 hours...
Smoked with hickory to around 150 degrees or so...
Chilled and then sliced as thin as my POS slicer will go...POS is the brand name I think...
Then built a sammie with a toasted roll, loads of beef, sharp cheddar and of course bacon...Was gonna sauté some onions and the like but "lazy" says this will be fine....
Anyway...As expected the Hunky brine did its job......Meat was miost and flavorful...Brine did an excellent job of drawing the flavors into the beef...
Im saying that as soon as Rich is ready to sell this stuff... You should all get Nekkid and cook something
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