Quote:
Originally Posted by Flachief58
I like to brine mine 12-24 hours before smoking
1 gallon OJ
1/2 bottle soy sauce
1 cup honey
1 cup spicy mustard
1 onion sliced
1/2 head garlic crushed
2 tbsp fresh chopped ginger
1 tbsp red pepper flakes
The same recipe works great for chicken & turkey. Flavor to the bone
I serve it with a dipping sauce
|
wow! that sounds amazing... has this been featured on the food network? if not I am going to send it in for you!