Friday! Time for a cooking project.
Finished brining a turkey breast, it's now in the smoker being gently embraced by applewood smoke. To be served with asparagus and garlic mashed potatoes.
I've become a fan of the brining process- it really makes a juicier product. I use water, kosher salt, brown sugar (or molasses) and seasonings (I like Old Bay, sometimes I'll use Tony Chachere's). I don't use quite as much salt as most recipes call for.
Damn it smells good out there!
Now if the rain just holds off for awhile...