Chicken Pieces, of your choice
1/2 Cup Kosher Salt, do not substitute (Mixtures would be different)
1/4 Cup Sugar
1 Quart of Water
In a bowl, combine water, salt and sugar. Stir well to dissolve the salt and sugar. Add chicken pieces and brine for at least an hour, but no more than 4.
Pepper, freshly ground
Thyme, dried (rubbed between fingers as sprinkled)
Barbecue Sauce, your favorite
In a large bowl, combine brine ingredients. Add chicken pieces, making sure all chicken is submerged in water. If it’s not, mix up more brine. Let chicken marinate (refrigerated) for at least one hour, preferably 2 to 3. But do not brine for more than 4 hours. Remove chicken from brine, rinse and pat dry. Season with seasoned salt, pepper, garlic and thyme. Follow manufacturer’s directions for grilling on your grill type. Cook chicken until it registers 165 degrees. Baste with BBQ sauce 15 to 30 minutes before chicken is done, so it makes it nice and sticky! Serve at once!!
1 Box (16 oz.) Garden Rotini
1 Onion, diced
1 Red Bell Pepper, diced
1 English Cucumber, diced
2 Thick Slices (1/4 to 1/2 inch) Salami, diced
Zesty Italian Dressing
1 tsp. Dried Dill
In a large pot of salted (make your water your cooking your pasta in, taste like the sea) boiling water, add pasta and cook until al dente. Remove from heat and drain. Rinse with cold water. Set aside. Dice the vegetables, and add to your pasta. Pour zesty Italian over the pasta and stir with a spoon, add the salad supreme and the dill. Refrigerate for at least 1-2 hours. You may need to add more zesty dressing.
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