Oh, definiely! Glad you're giving the salmuera a shot. It's a damn good way to season amd keep moist meats.Ashen said:loving that.. are you going to hit that chicken with some salmuera as it is cooking? I have a bunch of chicken thighs I am about to drop on the grill and I am going to be test driving some Salmuera on them as I have tons of fresh oregano and golden thyme at the moment.
food TheGreenChileMonster Fires Up The Weber Smokey Mountain
- Thread starter Thegreenchilemonster
- Start date
Looking good!Ashen said:
Everything looks amazing my friend! loving that brisket
cheers
cheers
Thanks! The brisket went over very well with all of the dinner guests, and my neighbors. There was even a smoked brisket first, since my friend brought over his GF that just got here from Ecuador. She liked it, and was asking a good amount of questions about the WBS, since they don't have that style of grill in her country.FreeportBum said:
It was pretty darn good. The pomegranate molasses was killer on the tomato and basil. I'll probably whip up a spicy vinaigrette with that molasses and some rocotos, for a salad dressing, at some point this Summer.t0mato said:That's a dream dish right there.
Chicken. I don't like chicken breast very much, so I pretty much never cook it, unless I do a whole chicken. I started a marinade of these chicken thighs and legs in deysi yogurt, lime juice, coconut milk, culantro, onion, garlic, ginger powder, freshly plicked ajis from the garden, and S&P. My wife requested it spicy, so she'll get spicy! I dropped these zips in the fridge to soak in the flavor.
Attachments
Yeah, she will probably regret making that request, lol!t0mato said:
