Richard Schwaninger's Brine

Recipe Ingredients

3/4 cup	177ml	Salt
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	40g / 1.4oz	Brown sugar
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Onion powder

Recipe Instructions

After the brine, I washed them out and rubbed on a nice coat of Paprika and ground black pepper. They were then finished on the Weber rotisserie at about 350F for around 2 hours, until I read 155 to 160F internal. Took them off and let them sit around (covered) for 20 minutes and ate.

Posted to the BBQ List by "Richard Schwaninger" <[email protected]> on Aug 7, 1998.

Source:
Richard Schwaninger

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