Thanks Jed. The glaze certainly exceeded my expectations. Catching the ride was totally unexpected too.What a beautiful cook! That glaze looks amazing! Congrats on the ride!
Stu
Thanks Jed. The glaze certainly exceeded my expectations. Catching the ride was totally unexpected too.What a beautiful cook! That glaze looks amazing! Congrats on the ride!
Grats on the ride Stu, well deserved! What's the specs on the glaze, equal parts and reduce by half? Spinning a bird in a couple of days, I want to try it out. RAY
Thanks for sharing this!Thanks Ray. I was surprised to see it featured.
Here you go, amigo.
Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)
Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.
Stu
That is a righteous looking breast, Stu. Love that color, makes my mouth water...
You're entirely welcome. I'll post up the brine recipe too.Thanks for sharing this!
Thanks for that Stu, all saved and filed away. I have a house guest arriving in a couple of days for the month of December, going to be a ton of cooking and smoking going on here. RAYThanks Ray. I was surprised to see it featured.
Here you go, amigo.
Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)
Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.
Stu
Thanks for that Stu
Thanks for that Stu, all saved and filed away. I have a house guest arriving in a couple of days for the month of December, going to be a ton of cooking and smoking going on here. RAY
Think I might have to drag a few slices of bacon through this glaze!Thanks Ray. I was surprised to see it featured.
Here you go, amigo.
Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)
Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.
Stu
Think I might have to drag a few slices of bacon through this glaze!
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Ryan