Most tasty, that looks!! Apparently, in my absence, I missed this Red Salt Water of which you speak. Share it you must!
Yes - a very nice, big, cave-manly drumstick there, Beercuer!
But I also don't know what this "Red Salt Water" is. So what is it?
And I really, really hope the answer isn't "salt, water, and red food coloring".
Why CBG, whatever could you mean?Sroach"
-- I like that "caveman." Brad
-- Either/Or. Sroach was right on with "caveman" (club).Qjuju
-- Don't tell Canada but a few drops of red food coloring in your standard brine (1/4 cups salt to 1 qt. water) works great for enhancing the color on the cooked skin. Incidentally, I brined this for a full day, and the saltiness was perfect through and through so I had no need to salt while eating. I've also been known for orange rice, and... be warned... Smurf blue gravy.
Orange rice I've cooked (and bright yellow too), green eggs and ham I've read about, and Smurf-blue gravy I've seen (but it took a bit to believe).
But red food coloring in brine? If it works, then whatever floats your canoe.
I've had turkey and chicken come out of the marinade with red skin too, but that's because I use red wine instead as it adds a bit of taste as well as color.
Actually, the first time I saw Steven do his Primal Grill version of beer can chicken marinated in red wine (basically a coq au vin
on a beer can holder) it threw me for a bit of a loop. The skin of that chicken was even redder than the drumstick above, and it was a bit weird to look at until it was cooked. I'm used to seeing red-skinned chicken now so I'll be OK.
Got anything in purple, though?