The process of brining meat before cooking is often misunderstood. Yes you can impart some amazing flavors to your meat dujour and that alone should be enough. But there is another much more important reason to brine, and understanding how a brine does what it does helps.
Brining works because of two scientific principles [...]

I use the following brine for turkey and chickens prior to smoking them. For turkeys I leave them submerged in the brine, in the container in the refrigerator for at least 12 hrs. (24 is preferred) prior to cooking. Chickens need a minimum of 4 hours (10-12 is preferred).
As always, use dried spices [...]

- For every 1 rack of pork spareribs (about 3 lb. or .5 kg), you need the following:
- Salt
- Freshly ground black pepper
- 1 cup (240 ml) - Olive Oil
- 4 limes, juiced
- 1/2 cup (120 ml) - Anejo Tequila
- 1/4 cup (60 ml) - White onions (finely chopped)
- 2 tablespoons (30 ml) - [...]

Friday February 20th I rubbed 4 pieces of Boston Butt with a basic BBQ-rub (from Steven Raichlen’s book “How To Grill”). I put them in the fridge overnight, but because I had the flu I didn’t smoke them Saturday. Sunday it had to be done. This is how I did…
I prepared my Weber OTG for [...]

This ain’t no health food site, so loosen that belt buckle ‘cuz we’re gonna eat here.
Feel free to drop me a line with any suggestions or comments you may have.

8 oz. onions, quartered
2 habaneros or scotch bonnet chillies, halved and seeded
2oz. fresh root ginger, peeled and roughly chopped
½ tsp ground allspice
½ oz. fresh thyme sprigs
1 tsp freshly ground black pepper
4 fl. oz. white wine vinegar
4 fl. oz. dark soy sauce
Whizz in food processor, rub on meat, leave in refrigerator for 24 hours.
Baste meat on [...]

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