Vision
is Blowin Smoke!
The patio daddio brine for the win!
Yep. Only next time I'll do it for 48 hours.
I recommend brining birds and injecting meats. Doing both might be fun.
The patio daddio brine for the win!
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
I've done several hundred fried and smoked. I inject with creole butter and "rub" with Cajun Shake for both methods.
What is creole butter? Is this something that could be made with seasonings?
I was wondering about this. How do you inject the breast with butter without any ugly holes?
What is creole butter? Is this something that could be made with seasonings?
Thanks for the props, guys.
John
Thanks for the recipe brotha!
Sent from my SGH-T999