I used my go-to Morton’s seasoning, Irish butter and Greek seasoning as well on the onions. I’m Always pressed for time so trying to develop flavors quickly…
Fred, I brine all my poultry before grilling or smoking. There was a series on my local PBS station called " Project Smoke". The host explained the science behind what a brine solution does to the meat. Here are three major functions accomplished by brining —and reasons to try it. It’s so easy, too. Meat absorbs some of the liquid: When a piece of meat is soaked in a brine solution, that solution is slowly drawn into the meat, and even though some of it is inevitably lost during cooking, it still makes a big difference. Since the meat starts out with more liquid within, it ends up juicier and more moist when cooked. Muscle fibers are dissolved: Highly concentrated salt solutions will cause proteins to precipitate (essentially forcing them to aggregate with each other and clump together). On the other hand, a low-concentration salt solution has the opposite effect and actually can increase protein solubility and allow more proteins to dissolve. So brine actually helps dissolve some of the muscle fibers, which helps to reduce the toughness of meat. Muscle fibers and meat proteins denature: A salt solution can denature proteins, essentially unfolding and unravelling them. As they unfold, water works its way in between these proteins so there is more water in between the meat proteins as the meat cooks. This results in a more tender cooked meat.
My recommendation for red wine when eating red meat. Columbia Valley Washington produces some amazing Cabernet Sauvignon! I prefer them over California myself.
Cold SS bowl, squeeze 3 limes, add 1/4lb raw fish ( mahi, fluke, any clean white fish). Add 1/4 lb raw cleaned tiny cocktail shrimp. Add some crab meat. Now it’s time to understand that the fish does not need to be cooked. The acidity of the lime juice will cook it, trust me…. Chop 2 very ripe tomatoes 1/4”-, about 1/4 red onion finely chopped. HEAT… 1-2-3 jalapeño or maybe 1 habanero. A big handful of cilantro, and all the salt that feels right. Mix it an put in freezer for 15 minutes and stir often. And scoop it with yellow corn chips.
Brian… That looks freaking awesome, looks like something we would do are at the campsite for breakfast!
Thanks Doc, it’s fun because I have no idea what culinary rules I break, nor do I care. Just happy to put food on the table. Same with working on my Buicks. If I had all the knowledge it might be less fun.
OK Mr. Young, first of all, glad to see that you are not making “cougar cookies” but you just forced me to reach into the candy jar…
You just HAD to pull out that picture, doc! Those cookies you shared at Nats were fantastic. Probably what prompted my hankering.
