Buttrub.com Recipes

Butt Rub® Bird Brine

Byron uses this in competition for whole birds.

Ingredients:

  • 1 cup morton's kosher salt
  • ˝ cup turbinado sugar
  • 1/3 cup Butt Rub® seasoning
  • juice from 2 lemons
  • 1 gallon water

Directions:

Agitate the brine with a wire whisk until the salt and sugar dissolve. You can also heat up the brine to help this along.

Place the poultry in a large heavy zip top bag (Can be any thing from Cornish hens to turkey, whole or pieces)

Cover meat with (cool) brine and store refrigerated for 1 hour per pound of meat.

Rinse with cool water and pat dry.

Apply olive oil and a light dusting of butt rub and you are ready to cook.

 

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