Recipes
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.
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).
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.
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.
