Brines are basically salt water with other flavors. Marinades can have salt but are mostly flavorful liquids with herbs and spices. Brines penetrate the meat, tenderize and enhance moisture retention. Marinades primarily flavor the surface 1/4 to 1/2". Below is the Brine, marinade and a sauce I have used more than 25 years. You can add whatever you like to it...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
This is a marinade and sauce that I use. Works on any meat..
Shrimp Fajita Marinade
1/4C Red Wine Vinegar or Fresh Lime Juice
1/4C Olive Oil
2T Soy Sauce
2T Brown Sugar
1T Chili Powder
1tsp Oregano, Mexican preferred.
1/2tsp Kosher Salt
1/2tsp Black Pepper
3-4 Cloves Garlic, Minced.
1-2oz Tequila (optional)
Combine all and whisk well. Set aside.
Clean Shrimp and add to marinade.
Marinate 30 minutes and drain Shrimp.
Thread on soaked bamboo skewers.
Smoke or Grill as desired till just cooked through.
Makes about 3/4 Cup, enough for 1-2 pounds of Shrimp.
Note: Great on Chicken and Beef also. Marinate 8 to 12 hours.
Three Amigos Wing Sauce
1tsp Minced Garlic, 1-2 cloves
1/4C Agave Syrup or Honey
1/4C Jalapeno Tabasco sauce
2T Sriracha Sauce
2T Hotter Texas Pete or other Cayenne Hot sauce
1T Lime Juice
1tsp Lime Zest, finely grated.
1oz Tequila (optional)
Melt Butter over medium heat and add Garlic. Saute until fragrant, about 1 minute.
Add remaining ingredients, bring to a simmer.
Remove from heat, cool 5 minutes and puree in a blender to emulsify.
Makes about 1 Cup.
Edited by Chef JimmyJ - 8/19/16 at 12:15pm