Butt Rub® Bird Brine
Byron uses this in competition for whole birds.
Ingredients:
Directions:
Agitate the brine with a wire whisk until the salt and sugar dissolve. You can also heat up the brine to help this along. Place the poultry in a large heavy zip top bag (Can be any thing from Cornish hens to turkey, whole or pieces) Cover meat with (cool) brine and store refrigerated for 1 hour per pound of meat. Rinse with cool water and pat dry. Apply olive oil and a light dusting of butt rub and you are ready to cook.
Agitate the brine with a wire whisk until the salt and sugar dissolve. You can also heat up the brine to help this along.
Place the poultry in a large heavy zip top bag (Can be any thing from Cornish hens to turkey, whole or pieces)
Cover meat with (cool) brine and store refrigerated for 1 hour per pound of meat.
Rinse with cool water and pat dry.
Apply olive oil and a light dusting of butt rub and you are ready to cook.
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