Shingleman

HONEY SOY MARINATED FLANK STEAK

 

APPLE CHICKEN BRINE 
(courtesy of allrecipes.com)

 

Ingredients:

1 gallon vegetable broth, or to taste
½ gallon apple juice
1 cup kosher salt
1 teaspoon freshly ground black pepper or more to taste
1 teaspoon herbs de Provence or more to taste
 

Directions:

Stir vegetable broth, apple juice, kosher salt, black pepper and herbs de Provence together in a pot, bring to a boil, stirring until salt is completely dissolves. Cool completely, transfer to a container or resalable bag and refrigerate until chilled.

Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. smoke chicken as usual with seasoned (10 months after cut) oak & pecan wood.

RECIPE FROM:
Hirch's Meat Market
Plano, TX 75023
7-10-19

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