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Old 11-11-2006, 06:20 PM   #21
Senior Cook
Join Date: Jul 2006
Posts: 383
well folks, i'm done grilling and eating my grilled chicken using this brine, and here is the verdict:


OMG... was this ever good!!!!

my Dad was very skeptical... because the ONLY seasoning i added to the chicken BEFORE grilling was just a sprinkle of durkee's broil-n-grill-THAT'S IT!! he said, "it won't have any salt...etc." when he bit down into that drumstick, it was moist & juicy, and i didn't hear him say anything else until he was DONE EATING.

the rest of the flavors went down thru to the bone!!!

i let the chicken (2 cut-up whole chickens) brine for 5 hours total... and it was just right.

not salty
not sweet... but a wonderful combination of both.

then, there was the rum, the maple, etc.

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Old 11-12-2006, 10:10 AM   #22
Senior Cook
Join Date: Jul 2006
Posts: 383
Originally Posted by Gretchen
As GB said, tasty--AND where is the recipe/amounts/ingredients!!!!
i'm in the country in louisiana this weekend, and i could NOT find any red chile peppers... so i'm stuck with the jalapenos. here's what i've decided to do with these 3 thick salmon steaks:

1/2 jalapeno minced
3 T soy sauce
3 T maple syrup
2 tsp vanilla
2 tsp Mapleine (maple flavoring) this is sometimes hard-to-find, but wal-mart usually carries it. if not, see this site: http://www.hometownfavorites.com/shop/candy_cat_js.asp

1. again, use warm water to dissolve the syrup, and add-in the jalapeno too.
2. cool the mixture off with ice cubes and mix in the soy sauce, vanilla, and mapleine.
3. add the 3 salmon steaks and fill a SST bowl with cold water to cover the steaks.
4. let the steaks brine for 2-3 hours.

lightly season with kosher salt & fresh cracked pepper and place on the alderwood or cedar plank on the grill.

my Dad is making a light basting sauce of potlatch seasoning, maple syrup, and melted butter for his salmon...

i like my salmon well done and crispy on the edges... esp. when using a sweet brine or basting sauce.

again, this is my first attempt with this mixture using a vanilla lobster recipe as a guideline.


i give this little experiment a 7 out of 10... good enough to do again, but it requires a little more experimentation.

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Old 11-13-2006, 05:03 PM   #23
Assistant Cook
Join Date: Nov 2006
Location: Houston, Texas
Posts: 2
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well, well...I amm new to this site as of today and my mouth is watering for salmon now!!! Keep those good idea's of yours coming!!

Stefany Summers
Executive Chef
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