Cooking with full flavor

 

 

 

Excellent for poultry, pork, and even seafood

 

 

 

 

 

Great for Grilling, Frying, Broiling, Smoking, Baking, Roasting & Rotisseries

 

 

 

 

 

 

 

 

So easy even a Bird-Brain Can Use Bird-Brine!

 

 

 

 

 

 

 

 

Ingredients:

1 rack              Pork Spare Ribs or Baby-Back (We prefer spare-ribs are preferred as they have more meat, flavor and cost less.)

1 each             Chicken (Cut or Whole)

1 each             Package of Bird-Brine BBQ Brine seasoning

1 each             Package of Bird-Brine Cajun seasoning

7 Quarts          Water

TT                     BBQ Sauce (optional)

 

Directions:

Defrost the ribs and chicken if necessary.  Remove both from the packaging and rinse in cold water.  Remove the membrane from the back of the ribs; this helps with absorption of the Bird-Brine seasoning.  Take 2 plastic bags from the Bird-Brine cooler kit placing the chicken in one and the ribs in the other.  In a separate container, mix the Bird-Brine BBQ seasoning with 3 ½ quarts of water, use less for a stronger flavor. Once mixed, pour the mixture into whichever bag (ribs or chicken) desired and close with the provided twist-tie from the Bird-Brine cooler kit, removing any extra air from inside the bag.  Again in a separate container, repeat this process with the Bird-Brine Cajun seasoning. The cooler also serves as a container to actually brine the turkey either inside the refrigerator* or outside of it.  If using outside the refrigerator, add a sufficient amount of ice to the cooler to keep the chicken/ribs cold, add the 2 bags with the chicken and ribs into the cooler and zip it closed. Allow the meat to brine (soak/marinade) either overnight or at another suitable time.  The suggested time for a whole chicken is 12 - 24 hours and a cut up chicken only 2 - 6 hours; the suggested time for the ribs is 9 - 24 hours.  Cook as desired. Eat with a BBQ sauce is desired.