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, jalapeņo 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.