BRISKET BATH - Ancho & Chipotle

Not everyone will be smoking a brisket, which is what this 3:1 concentrate (makes 1 Gallon) was built for, but it is equally good on
steaks.

Throw your ribeyes in a gallon sized ziploc, add 1 cup of Brisket Bath and 3 cups of water for every 4 lbs of meat and let soak for 1 hr before grilling or pan searing.

BBQ BATH - Smoked Habanero

Our customers in Texas rave about smoked pork tenderloin soaked in the Smoked Habanero Bath, but not everyone has a smoker to work with.

A more universal application for this fiery hot flavor is to soak chicken drummettes (6 lbs per bottle) for 30 minutes then lay out on baking pan and place on the top shelf in a 450 degree oven.

After about 15 minutes (or when the wings begin to brown) turn them and let go for another 15 minutes.

The result is a baked (low fat) hot wing that is sweet from the caramelized skin and apple juice and lip smacking, fiery hot from the habaneros and spice blend and didn't require extra, often messy, steps.

BBQ BATH - Apple Chipotle

We love to show off the Apple Chipotle on boneless skinless chicken breasts - grilled or roasted. Whereas the most common problem with boneless/skinless breasts is dry, stringy meat, a 30 minute soak in BBQ BATH leaves the breast plump and moist while the apple juice and spices caramelize on the outside.

You can also try this with fish filets (20 minutes) and shrimp (15 min).

Fajita Bath - Lime Jalapeno

While this makes amazing fajitas out of skirt steak or flank in just one hour, it's impact on grilled rack of lamb is out of this world.

Simply score the fat of the rack then soak for 1 hr in Lime Jalapeno Fajita Bath before grilling off.

The result is buttery, sweet lamb flavor with less gaminess due to the brining.