Good for Your Gut Bloody Mary

Posted on July 15, 2016 by Anne Milneck | 0 comments

Posted in Bloody Mary, Brine, Celery Salt, Cocktail, Fermentation, Hot Sauce, Kraut, Kraut Brine, Sauerkraut, Tomato Juice

Dry Brined Turkey Breast

Posted on November 20, 2014 by Anne Milneck | 0 comments

Dry brining results in very crispy skin and delectable flavor. You can use this technique on a whole turkey, or like we did here on a turkey breast. In less than two hours, you'll have a beautifully browned turkey breast and very happy guests.

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Posted in Brine, Dry Brine, Early Salting, Thanksgiving, Turkey

Citrus Brined Pork Loin

Posted on December 05, 2013 by Anne Milneck | 0 comments

Citrus Brined Pork Loin

Brining is a simple technique that simply involves salting protein. This wet brine technique is perfect for pork loin--a cut that is notorious for becoming dry and having little taste. Our Wet Brine kit has everything you need to make your pork roast juicy and flavorful.

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Posted in Brine, Brining, Montreal Steak Seasoning, Pork Roast

Road Toad's Brined Chicken...Your Way

Posted on July 13, 2013 by Anne Milneck | 0 comments

Red Stick Spice is the proud sponsor of Road Toad Smokin BBQ competition team. Husband and wife team Rhonda and Danny travel the south competing...and winning! Rhonda shared this recipe for her Basic Chicken Brine with's more of a method than a recipe and the fun part is that you customize it with the chicken blend of your choice. We've suggested three flavor options, but let your imagination guide you!

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Posted in Brine, Chicken, Creole Blend, Lafayette Blend, Shawarma