Swine Spectator
is Blowin Smoke!
The purpose of this thread is to throw out new ideas. What can you come up with to make better Q? These ideas do not have to be tested or proven. I was reading my APL books and he keeps talking about how chef's always look for ways to add flavors (e.g.: flavored salts, herb basting brushes).
I'll go first:
We spend a lot of time talking about rubs and sauces, but I don't see as much effort put into spritz's and sprays. Some people do it, others don't. The ones who do usually use water, apple juice, cider vinegar, or a combination thereof.
My idea is to jazz up the contents of the spray bottle. What about sweetened iced tea with lemon? (It's got sugar, acid, and umami.) Or maybe apple juice, soy sauce, and molasses to lacquer the meat in the last hour of cooking.
Thoughts?
Other ideas?
I'll go first:
We spend a lot of time talking about rubs and sauces, but I don't see as much effort put into spritz's and sprays. Some people do it, others don't. The ones who do usually use water, apple juice, cider vinegar, or a combination thereof.
My idea is to jazz up the contents of the spray bottle. What about sweetened iced tea with lemon? (It's got sugar, acid, and umami.) Or maybe apple juice, soy sauce, and molasses to lacquer the meat in the last hour of cooking.
Thoughts?
Other ideas?