Received an email from CS yesterday announcing some special offers. In the announcement was the following: D. C. Mollet, Cookshack Smokette owner and Forum member, has shared his favorite brine recipe with us. It's sinfully simple, as he says. Cover the meat of your choice with your favorite brand of root beer. For each 2 liters of root beer add 1/2 c. table salt and 1/2 tsp. chopped garlic. Marinate in a non-reactive (glass) container for 48 hours refrigerated.
D. C. says, ï¿½I did a 7 lb. prime rib for my Christmas dinner using apple wood and the brine and it was perfect. I did a 6 lb duck for New Yearï¿½s using cherry wood and stuffed it with a peeled orange and a peeled grapefruit; it also was done to perfection. Both used the root beer marinade for 48 hours. It depends on how much salt you want and how deep you want the smoke ring. I like the smoke throughout the meat so I opt for 48 hours. Experimenting with the amount of salt and time in the brine will help to satisfy specific tastes.ï¿½
Is SmokinOkie still on here? He must have known Ed Joullian.
Has anyone brined a turkey with root beer? I usually use Guinness but I have two alcoholics in my crowd this week. While I think it is okay to use Guinness, the thought of it might be offensive. I smoke over Apple.
If, by "he," you mean Ed Joullian stops by, please get a pic. Ed was a friend, but he's been dead several years. I think his wife, Tish, is gone too, sadly. I haven't thought about the vineyard for a long time. If you mean SmokinOkie, that's another matter.
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