CIDER BRINED PULLED PORK
The apple cider brine perfectly accentuates the natural sweetness of the pork.
Provided by Hey Grill Hey
Categories Main Dish
Time 17h10m
Number Of Ingredients 12
Steps:
- In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
- When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
- Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
- Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.
- After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.
- Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.
- Serve on buns with BBQ sauce, if you like! Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.
Nutrition Facts : Calories 161 kcal, Carbohydrate 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 188 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
PORK CHOPS RECIPE
While steak might be the star of the show at most barbecues, it's hard to overstate just how delicious a good pork chop can be. When cooked right and seasoned properly, this humble cut of pork really stands out among the rest of your typical cookout fare.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
Steps:
- The secret to the best barbecue recipes is a good brine.
- For this, we'll be combining all of the dry ingredients (sans rosemary) with the water and apple cider vinegar in your large container, stirring well to combine.
- To streamline the process, you can also boil the mixture together to help dissolve everything before cooling.
- Add in your ice, then your pork chops.
- Cover and store in a cool place.
- If it's already very cold where you are, you can even sub out the ice for one additional cup of water for the same results.
- Allow the meat to brine at least four hours and up to overnight.
- After brining has finished, remove your pork chops from the water and dry them thoroughly with paper towels.
- Discard any additional brining liquid.
- Given that the meat has been absorbing the flavored brine for the last several hours, you won't need any additional seasoning on the outside of the meat.
- Soak your bamboo skewers in hot water as you go about prepping your grill.
- For this operation, you'll want to create a two-zone fire with direct and indirect heating options.
- To do this, line up your charcoal on only one half of the grill and light it, keeping the other half devoid of fire in order to leave it cooler.
- You can also do this on a gas grill by leaving half the burners turned off as you cook.
- Skewer your pork chops four at a time with two skewers each, lining them up so they have roughly half an inch of space between them and are all turned in the same direction (i.e. you can stand them up on their bones).
- Make two or three cuts through the thick fat cap on the top edge of each chop to prevent curling during cooking, slicing with a sharp knife until you just touch the meat.
- When the fire has had a chance to get hot, place your pork chops onto indirect heat standing up on their bones before covering with the lid.
- For most average sized grills, about one set of four chops at a time usually works well, though you can certainly do more if your grill has the necessary space.
- Cook them until they reach an internal temperature of around 115 degrees Fahrenheit.
- This could take around eight to fifteen minutes or so depending on how hot your fire is and several other factors.
- Once your pork chops reach that temperature, remove them from the skewers and place them over direct heat.
- Using your rosemary sprig, "paint" over the chops with your favorite barbecue sauce and let them cook for about two minutes before flipping to the opposite side.
- Repeat this process several times to build up a caramelized exterior on the pork chops, making sure to turn frequently to avoid burning the sauce.
- Your pork is fully cooked and ready to eat when it reaches 145 degrees Fahrenheit.
- After reaching the correct temperature, remove your pork chops from the heat and allow them to rest under aluminum foil for around five minutes.
- During this time, the meat will relax and reabsorb some of its juices as well as finish cooking as the residual heat distributes throughout.
- While it may be tempting, allowing it to rest results in an overall better bite of meat that's also cooled down enough to not burn your mouth.
- When your pork has had a chance to rest, it's finally time to eat. Hit it with an extra coat of barbecue sauce before serving up next to your favorite barbecue sides.
Nutrition Facts : Calories 231 kcal, ServingSize 100 g
TURKEY BRINE
The best Turkey Brine recipe is made with lots of apple cider, salt, and all the right spices. Your turkey will be so incredibly moist and delicious.
Provided by Krissy Allori
Categories Main Course
Time 12h20m
Number Of Ingredients 9
Steps:
- Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
- Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
- Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
- Cook turkey using your favorite method.
Nutrition Facts : Calories 57 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4721 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
APPLE CIDER BRINED CHICKEN
Provided by Robert Irvine : Food Network
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
- Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
- In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.
PULLED PORK BRINE RECIPE
Apple and pork are two things that always go together so well. So, for the oh-so-American, perfect pulled pork brine recipe, it makes sense to incorporate the use of apple juice-based brine.
Provided by cavetools
Categories Main Course
Number Of Ingredients 15
Steps:
- For this pulled pork recipe, combine all of the brine ingredients together in a large bowl.
- Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl.
- Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside.
- As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours.
- When it is time to cook the pork butt, remove it from the container. Dry the pork off using some kitchen paper towels.
- You can use the ingredients listed above to create a rub that pairs well with the brine used.
- Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking.
- Once you have the rub on, allow the pork butt to sit with it.
- Ideally, the pork should sit for about 20-30 minutes.
- While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF.
- When the smoker is ready, place the pork butt inside and close the lid.
- At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork.
- Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.
- Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature.
- When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil.
- Keep an eye on that internal temperature.
- The optimal temperature for a well-finished pork butt is 195ºF. Sometimes, the pork can reach that around 9 hours or so.
- Once that target temperature has been met, remove the pork butt from the smoker.
- Be sure to let this rest for a good amount of time. It is ideal to rest for 1 ½ to 2 hours.
- When it's time, remove the pork butt from the aluminum foil.
- This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on.
- Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves.
- Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.
- If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.
Nutrition Facts : Calories 188.4 kcal, ServingSize 100 g
MAPLE SYRUP AND APPLE CIDER BRINE FOR PORK RECIPE
Steps:
- Stir the hot water and salt together until the salt is dissolved. Add the apple cider, maple syrup, and peppercorns. Cool to below 45 F. in the refrigerator.
- Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure.
- The chops should take 4 to 6 hours in the brine; the tenderloin, 6 to 8 hours; and the loin, 1 to 2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally. Recipe Source: by Bruce Aidells and Denis Kelly (Houghton Mifflin) Reprinted with permission.
Nutrition Facts : Calories 441 kcal, Carbohydrate 29 g, Cholesterol 132 mg, Fiber 1 g, Protein 41 g, SaturatedFat 6 g, Sodium 5143 mg, Sugar 24 g, Fat 18 g, ServingSize 1 Tenderloin (6 Servings), UnsaturatedFat 0 g
APPLE CIDER BRAISED BEEF
Forget traditional meat and potatoes - it's time to upgrade your comfort food repertoire with tender apple cider braised beef. Get the recipe now on Foodal.
Provided by Meghan Yager
Categories Beef
Time 3h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 325˚F.
- Place a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Melt butter in the Dutch oven, then add the beef. Cook until well browned on all sides, about 5 minutes per side. Transfer beef to a plate.
- Add olive oil to the pan. Add the onion to the pan and saute until soft and golden brown. Add garlic and cook for 30 seconds to 1 minute, until fragrant. Pour in 1/4 cup apple cider to deglaze and scrape up any browned bits, or fond, from the bottom of the pan. Place the brisket back in the pan, along with the rosemary, thyme, the rest of the apple cider, and the apple cider vinegar.
- Bring to a simmer, then cover and place in the oven. Cook for 2 ½-3 hours, or until tender. Add the apples to the pan 30 minutes prior to the end of the cooking time.
- Remove the pan from the oven and let cool slightly, then skim off any fat that has accumulated on the top. Transfer beef, onions, and apples to a plate or serving platter. Discard rosemary and thyme sprigs.
- In a small bowl, whisk together cornstarch and cold water until combined. Add the slurry to the remaining sauce and stir occasionally over medium heat until slightly reduced and thickened, about 5 minutes. Season to taste with salt and pepper.
- Add the beef, onions, and apples back to pan, or slice and serve on a platter alongside the sauce, with fresh parsley for garnish if you like. Enjoy immediately.
Nutrition Facts : ServingSize 1 dinner portion, Calories 675 calories, Sugar 14.6 g, Sodium 3743.4 mg, Fat 46.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.5 g, Protein 42.1 g, Cholesterol 160.7 mg
APPLE CIDER TURKEY BRINE
Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.
Provided by AngelinaLaRue
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g
CIDER-BRINED-AND-GLAZED TURKEY
Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
Categories Fruit Juice Poultry turkey Roast Thanksgiving Brine Sage Calvados Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For brine:
- Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
- Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
- For broth:
- Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
- For glaze:
- Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
- Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
- Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
- For gravy:
- Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
APPLE CINNAMON BRINED BABY BACK RIBS
Juicy and delicious, these baby back ribs will be the hit of any cookout.
Provided by Matthew Eads
Categories Entree Main Course
Time P1DT4h30m
Number Of Ingredients 18
Steps:
- Combine water and apple cider in a large pot and bring to a rolling boil, then add remaining brine ingredients. If you don't have apple cider, apple juice will also work.Cover the brine and let boil for 10 minutes. Remove the brine from heat and allow it to cool to room temperature. Pour one cup of brine into a spray bottle.
- Remove the membrane from the backside of the ribs. Think of this membrane as an impenetrable flavor barrier. Neither your rub nor your brine can get through this membrane, so removing it will make all the difference in the world to your finished ribs.
- Submerge ribs into the room-temperature brine, making sure they are completely covered. I find it's easiest to use a cheap disposable aluminum chafing pan for this, but use what you have.
- Place ribs in the refrigerator for 24 hours.
- While the ribs are brining, combine rub ingredients and put into a shaker bottle-set aside. You can make more of this if you like, I use this rub on other things as well; the cinnamon brings a unique flavor to various meats.
- Light your grill and set up for two-zone cooking, establishing temperature at 285-300 °F.
- Rub a very thin coat of vegetable oil onto the ribs. This will act as a binder for the rub.
- Sprinkle the rub generously onto the racks of ribs. Ensure you cover the front, back, and sides of each rack.
- Place the racks on a cutting board and gather your meat hooks. I like to use two hooks when I am hanging ribs. You can get away with one, but two just keeps things more secure.
- Place the first meat hook onto the rack of ribs. I usually go about two bones deep on the first hook.Push the hook all the way through the meat, and ensure it lays flat against the ribs.
- Note where the curvature of the first hook is when placing the second hook. I have cooked ribs with a single hook but I just feel better about the extra support. After inserting the second hook, connect it to the first hook for extra support and peace of mind.
- Add apple wood chunks to hot coals and hang the ribs inside the barrel. Cook for about 3 hours. If you're using a Kamado- style grill or kettle grill, just ensure you place the ribs over indirect heat.
- Remove the ribs from cooker using a hook. Do not grab the hooks with bare hands! Allow to rest for about 10 minutes uncovered before slicing and serving.
APPLE CIDER BRINE
Make and share this Apple Cider Brine recipe from Food.com.
Provided by PalatablePastime
Categories Poultry
Time P1DT20m
Yield 3 1/2 quarts
Number Of Ingredients 11
Steps:
- In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
- Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
- Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
- Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
- Stuff cavity with orange quarters.
- Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
- Pour the brine over the bird, and add an additional 2 cups of water.
- Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
- Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
- Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
- Rinse the turkey under cold water and pat dry with paper toweling.
- Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
- The turkey is now ready to be roasted.
SMOKED CIDER BRISKET
Provided by Patrick and Gina Neely : Food Network
Time 10h20m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Soak the hickory chips in water for 1 hour before grilling.
- For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
- For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
- For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
- For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
- Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
- Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
- Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
- Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.
APPLE CIDER BARBECUE PULLED PORK
Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.
Provided by Krissy Allori
Categories Main Course
Time 6h20m
Number Of Ingredients 7
Steps:
- Rinse pork roast under cold running water. In large oven bag or airtight container, combine apple cider, water, Worcestershire sauce, brown sugar, and salt. Mix until sugar and salt have dissolved. Add pork, cover, and refrigerate (overnight is best).
- When you're ready to cook your pork, preheat grill to 225 degrees F. If you have a meat injector, take some of the brine and inject it into the roast (this step is optional). Remove the roast from the brine mixture but save it for the cooking process.
- Mix the dry rub and generously cover your roast using all of it.
- Put the roast on the grill with the fat side up and cook for 3 hours. After each full hour, use a silicon brush to mop the brine liquid onto the roast to keep it moist. You can discard the brine after the first 3 hours of roasting.
- Use an aluminium foil pan or make a boat out of heavy duty aluminum foil and place the roast on top. Increase the temperature to 250 degrees F and roast until the internal temperature reaches at least 190 degrees F, about 5-6 hours total.
- Transfer the roast to a cutting board and allow to rest for at least 20 minutes. This will allow the meat to get to the ideal final temperature of 195 - 200F. Transfer any of the cooking juices in your foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat. Spoon off any fat that has risen to the top of the cooking liquid or use one of those measuring cups that pours from the bottom. Moisten shredded meat with cooking liquid.
- Serve with soft buns and your favorite sauce along with your favorite sides for a complete meal!
Nutrition Facts : Calories 648 kcal, Carbohydrate 21 g, Protein 56 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 178 mg, Sodium 3772 mg, Sugar 18 g, ServingSize 1 serving
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EASY DIY APPLE CIDER BRINED SMOKED PORK LOIN - GARLIC …
From garlicandzest.com
Estimated Reading Time 8 mins
- In a large bowl, combine the kosher salt, brown sugar, peppercorns, cinnamon sticks and bay leaf. Pour the boiling water over the spices and stir until sugar and salt are dissolved. Stir in the apple cider, bourbon and orange peel.
- Set up your grill for indirect cooking, so that the meat will cook residually by sitting opposite the heat source, not directly over it.
- Set up your grill for indirect heat. If using a gas grill that means one side of the grill is lit and the other is not. The pork will go on the side that is not lit, while the wood chips or chunks are placed directly over the heating elements to smoke. If you're using wood chips, soak them for about an hour in water before adding them to the smoking pouches. If you have a smoker basket, add the wood chips to the basket. If you don't have a smoker basket, make one by placing the soaked wood chips in the center of a piece of tin foil. Seal the chips into a pouch and poke the outside of the pouch all over with a knife to create slits that the smoke can escape from.
- Start the charcoal using a chimney starter. Add loosely balled newspaper to the bottom of the starter and pour the charcoal into the top. Place the starter on the bottom grates of the grill and light the newspaper. Let the embers burn and simmer until they are ashy and glowing. Pour half of the charcoal onto one side of the grill and the other half opposite, so that there are embers on either side, but an open space in the center of the grill. Lay a piece of foil or a foil baking tray in between the embers to catch any juices. (Note: you won't want to use the juices on the meat, it will be too smoky.
APPLE CIDER BRINED ROASTED CHICKEN - CARRIE’S …
From carriesexperimentalkitchen.com
Estimated Reading Time 5 mins
- Combine 2 cups of the apple cider, water, sugar, salt and sage to a medium bowl and whisk until the sugar and salt have dissolved.
BEST APPLE CIDER BRINED TURKEY RECIPE - HOW TO MAKE …
From delish.com
5/5 (1)Category Thanksgiving, Dinner, Main DishOccupation Associate Food EditorTotal Time 26 hrs 30 mins
- In a large pot over medium heat, bring all of the brine ingredients except turkey to a boil and let boil until sugar and salt are dissolved.
- Place turkey in a brine bag or in a stock pot big enough to hold your turkey and pour brine over turkey, making sure it’s completely covered.
APPLE CIDER BRINE FOR PORK | BETTER HOMES & GARDENS
From bhg.com
5/5 (7)Total Time 6 hrs 41 mins
- For apple cider brine, in large saucepan over medium heat bring water, salt, brown sugar, thyme, peppercorns, and cloves to boiling. Cook, uncovered, 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat; stir in apple cider and ice cubes. Cool.
- Place pork chops in extra-large resealable plastic bag. Pour cooled brine on chops; seal bag. Refrigerate 6 to 12 hours, turning bag occasionally to marinate evenly. Drain chops; discard brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.
- For charcoal grill, place oiled chops on rack directly over medium coals. Grill, covered, 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For gas, heat grill. Reduce heat to medium. Grill as above.)
- Brush peppers and bread slices with olive oil. Add peppers to grill with chops. Grill directly over heat about 8 minutes, turning occasionally, until tender. Add bread to grill during last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread. Makes 4 servings.
APPLE CIDER TURKEY BRINE RECIPE (BEST TURKEY BRINE ...
From goodlifeeats.com
- In a large stockpot, combine everything except the water. Bring to a rolling boil over medium-high heat. Turn heat off and cool to room temperature. Add cold water.
- For smaller stock pots, you may have to allow the brine to cool and add the additional amount when pouring the brine into the bag in the following step.
- Place the turkey in a large zip-top bag. I recommend the Ziploc Big Bags (size large). Put the bagged turkey in a clean cooler.
- Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed. Place the cooler in a cool place, such as your garage or basement (if temperatures are cold enough), and allow the turkey to soak in the cold brine for 12-24 hours.
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APPLE CIDER BRINED PORK LOIN - TAO OF SPICE
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Estimated Reading Time 6 mins
- In a medium pot, bring to a boil the apple cider, apple cider vinegar, kosher salt, garlic, shallot, bay leaves, and rosemary. Continue boiling for two minutes.
- Once the brine has cooled to at least room temperature add the pork loin and refrigerate for 8-24 hours.
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY RECIPE ...
From myrecipes.com
- To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
- Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
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