I consider myself a good chef/baker... As long as I have a recipe to start from. I can modify existing recipes but I don't come up with anything complex on my own. Nevertheless, I do cook great food (much to hubby's delight).
[Reyn voice] ITS BRINE TIME! [/Reyn voice]
Still new to this, having trouble making my pictures a manageable size :-/
At any rate, family dinner tomorrow and it's potluck style. I have been asked to bring my famous ribs, which take two days to prepare. Day 1 is brining the ribs. This gives extra flavour, and softens the meat and makes it really moist and juicy. DAY 2 will be tomorrow where I boil the ribs for 2-3 hours, then cover them with an Asian style sauce, then BBQ them.
The brine has salt, lemon peels, cinnamon sticks, garlic, jalapeÃ±o peppers, cloves, peppercorns and of course water.
One reason my ribs are so good is that I am obsessive about getting all the blobs of fat and membrane off them.