I did a nice brine for a little over 24 hours. Pretty simple. Salt, sugar, olive oil and water. It definitely helped in the juiciness of the chicken. I would've liked to do it for a little longer but didn't have enough time. Unfortunately, I don't think I will be able to do it for Thanksgiving because the thought of leaving a turkey in a bucket in our basement brining freaks my wife out. We won't have enough room in the refrigerator.
With it I also cut up some fingerling potatoes with some salt, pepper, paprika, garlic and olive oil. They came out extremely delicious as well!
I'm not 100% sure the measurements for the chicken as far as seasoning, but I can tell you what I put on it! I call it the Duffy mixture because I pretty much use it on everything. It is a mixture of salt, pepper, paprika, adobo, sazon, and garlic. I can't wait to make the turkey for Thanksgiving! Next year I got approval to actually go to a farm and pick out my turkey.
After the delicious meal I went to my buddies house for a beer tasting. It was a night filled with extremely weird beers. We had:
- Lagunitas Brewing Company - A Little Sumpin' Wild Ale
- De Proefbrouwerij - Long of Tooth
- Two Roads Brewing Company - Route of All Evil
- Freigeist Bierkultur - Abraxxxas
- Tröegs Brewing Company - Blizzard of Hops
- Freigeist Bierkultur - Geisterzug Gose Rhubarb
- Nikenjayamochi Kadoya Honten Co. - Ise Kadoya Genmai (Brown Rice)
- Maine Beer Company / Half Acre Beer Company - Sapping Mammoth IPA
- Tree House Brewing Company - Good Morning
- Ourbeer Brewing Company - Hoppy Brown (Disaster)
Some were gross, some were okay, and some were just mind blowing. Two that stood out the most to me were Good Morning (American Imperial/Double Stout) by Tree House and Abraxxxas (Smoked Lichtenhainer Weisse) by Freigeist Bierkultur.
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