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Smokey BBQ Brine
Chefs have been brining meat for centuries due to good reason; it helps preserve the meat, keeps it from drying out during cooking and seasons it through out. Check out the recipe below and see how you can add extra flavour to your basic brine recipe.
Ingredients
Smokey BBQ Brine
−
+
E£0.0
Method:
Water
/l
8.0 l
0%
Knorr Chicken Stock Cubes (6x120x8g)
/pc
32.0 pc
0%
Sugar
/g
300.0 g
0%
Rosemary
/g
40.0 g
0%
Black pepper, crushed
/g
60.0 g
0%
Coriander seeds crushed
/g
60.0 g
0%
Chilli flakes
/g
30.0 g
0%
Hellmann's Table Top Ketchup (8x480g)
/g
400.0 g
0%
Liquid smoke
/ml
120.0 ml
0%
Soya sauce
/ml
50.0 ml
0%
/
Method:
-
Water 8.0 l
-
Sugar 300.0 g
-
Rosemary 40.0 g
-
Black pepper, crushed 60.0 g
-
Coriander seeds crushed 60.0 g
-
Chilli flakes 30.0 g
-
Hellmann's Table Top Ketchup (8x480g) 400.0 g
-
Liquid smoke 120.0 ml
-
Soya sauce 50.0 ml
Preparation
-
Method:
- Bring the water to a boil in a large pot stir in the Knorr Chicken Stock Cubes till dissolved.
- Add the spices, rosemary and the soy sauce to the brine and simmer for 2 min, then remove from the heat and whisk in the Hellmann's Table Top Ketchup and liquid smoke.
- Let the mixture cool completely in the fridge then add your chicken and keep submerges in the fridge, use a heavy plate if needed. After 12 – 24 hours remove the chicken and pat dry before cooking.
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Help us show relevant products and prices based on your location- Bahrain
- Kuwait
- Oman
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- Saudi Arabia
- United Arab Emirates
