I'm playing mad scientist today and doing a modification of Steve's Bourbon brined chicken on page 398 of BBQ USA. The chicken breasts are brining for dinner as we speak. Here's my wacky concoction:
1/4 cup Anejo tequilla (good stuff not rot gut gringo crap like Jose Quervo, make sure it says 100% agave if you're not sure)
1/4 cup course salt
1/4 cup light brown sugar
1 TBsp of lime juice ( I felt this would be better than lemons with anejo)
2 cloves of garlic, peeled and lightly crushed with side of knife
1 TBsp black peppercorns
1 TBsp mustard seeds
1 tsp ground corriander
4 cups water
3 whole skinless, boneless chicken breasts
Oak for smoke (Anejo is aged in oak barrels so I'll go light here)
I'll be serving it with grilled pineapple and a rice dish of some sort. I'll be eating it as is this first time to establish a baseline and determine what sauce would pair with it well if any at all.
The directions for the rest are in the book. No sense rehashing it here.
"Got Tex-Mex cajun Latin groove
We like them green peppers, too.
Floribama Georgia line barbecue will always shine.
Carolina north and south, Arizona's gonna burn your mouth.
Colorado get me high, don't get the pepper in your eye.
Albuquerque to Buffalo, we like them wings with tobasco.
I want it
Red voodoo style." Sammy Hagar