Posted on February 28, 2016 by Anne Milneck | 0 comments
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.
Posted on December 05, 2013 by Anne Milneck | 0 comments
The credit for this technique goes to the late Judy Rodgers--chef and owner of Zuni Kitchen in San Francisco. Rodgers developed this technique which she called "early salting." In essence it's a dry brining technique that involves air drying the chicken. This is an important step...
Posted on June 29, 2013 by Anne Milneck | 1 comment
Drumsticks are an affordable grilling option. They're a crowd-pleaser--kids and adults alike! These legs benefit from drying time in the chilly air of the refrigerator. This "dry brining" along with the salt and spices in the Righteous Rib Rub help yield a super crispy skin. The sweet-savory flavor along with the satisfying crunch will have your guests coming back for seconds...maybe thirds!
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