Tag Archives: Brown Sugar

Food, Marinade

Marinade – Soy-Lime-Garlic

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Soy-Lime-Garlic marinade

Great for:

PorkBeefLamb

Base
2 cups Soy Sauce
2 cups Water
6 limes
1 cup BBQ Sauce (I use Sweet Baby Rays)
2 cups Brown Sugar

Optional
Jalapenos to taste and heat; I add 4 whole to this mix
Garlic to taste; I add 2 whole cloves, minced
Green Onions; I add 6 chopped, but was out of them this time.
3 whole sweet bell peppers

Food, Marinade

Marinade – Soy-Ginger-Garlic

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Soy-Ginger-Garlic marinade

Great for:

fishChickenShrimp

Base
2 cups Soy Sauce
2 cups Water
2 cups Apple Juice
1/2 cup Ginger Tea
1/2 cup Maple Syrup
1/2 cup Brown Sugar

Optional
Jalapenos to taste and heat; I add 4 whole to this mix
Garlic to taste; I add 2 whole cloves, minced
Green Onions; I add 6 chopped, but was out of them this time.
3 whole sweet bell peppers

Other
12 oz Whole Cranberry Sauce, happen to have it on hand; why not toss it in there

Marinade - Soy-Ginger-Garlic Marinade in blender

Add all base ingredients in  the bowl.  Add options ingredients to a food processor prior to adding to the bowl with the base ingredients.   Too much volume to all fit in a standard size blender, but could blend in two batches.

Marinade - Soy-Ginger-Garlic Chicken Thighs in Marinade

The finished product 4X thighs and legs

Grilled Chicken Chicken Legs
Grilled Chicken Chicken Thighs

 

Brine, Food

Basic Fish Brine

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FIRSH BRINE

  • 1 quart cool water
  • 1/3 cup Kosher salt {about 2 ounces)
  • 1 cup brown sugar

Ingredients

  • 5 pounds meat
  • syrup or sauce for basting
Instructions
  • Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the meat while at the same time infusing it with salt, which will help preserve it.
  • You will need to cure your meat at least 4 hours, even for thin cuts from fish. Larger pieces of meat may need 8 hours; a really thick piece might need as much as 36 hours in the brine. Never go more than 48 hours or your meat will be too salty.
  • Take your fish out of the brine and pat it dry. Set the meat on your cooling rack. Let the meat dry for 2 to 4 hours (or up to overnight in the fridge).