Post by rivergirl on Apr 13, 2012 20:23:54 GMT
I have hit brining big time !! I just love the flavour that you can infuse into the meat. Just come in from supper in the garden and we had pork belly that had been in a ginger, five spice brine, i used the indirect cooking method and put my smoking pack ( tonight cherry soaked in some ginger beer, cherry dry and blackberry .. having a major clear up in the garden today ....) used a ginger beer slaked bbq sauce as a mop sauce and had sauteed garlic ,buttery pots , garlic mushrooms and a salad with a spicy dressing ( sweet chilli sauce with lemon, lime and a touch of orange) and to finsih barbecued christmas pud !!!!!!! one of my favourites .......
