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The chicken will have a beautiful reddish colour and be very juicy. Used maple bisquettes for a really nice smokey taste and aroma. One beautiful meal! Ingredients 1 whole chicken Brine 1 cup coarse salt 1 cup brown sugar 4 … Continue reading
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Ingredients 2 dozen chicken wings cooking oil 125 ml (1/2 c) hot sauce 125 ml (1/2 c) French dressing 45 ml (3 tbsp) honey 15 ml (1 tbsp) crushed red pepper 3 ml (1/2 tsp) cayenne pepper 3 ml (1/2 … Continue reading
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The Thighs Skinned and boned thighs of the chicken are the best material for making chicken pastrami. It is very easy to remove the bone from a chicken thigh. First, lay the thigh skin-side-down on a cutting board. Locate the … Continue reading
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Ingredients 1.5 kg (3 lb) frying chicken cut in half 750 ml (3 c) Italian dressing Rub 125 ml (1/2 c) paprika 45 ml (3 tbsp) coarse salt 30 ml (2 tbsp) coarse ground black pepper 30 ml (2 tbsp) … Continue reading
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Ingredients 1.5 kg (3 lb) boneless cross rib roast 3 to 4 garlic cloves slivered Rub: 60 ml (1/4 c) paprika 30 ml (1/8 c) ground black pepper 125 ml (1/2 c) salt 125 ml (1/2 c) sugar 30 ml … Continue reading
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Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a … Continue reading
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Ingredients 24 oysters Marinade 45 ml (3 tbsp) olive oil 45 ml (3 tbsp) lemon juice 3 ml (1/2 tsp) salt 5 ml (1 tsp) dry mustard 3 ml (1/2 tsp) curry powder Preparation Combine marinade ingredients together in a … Continue reading