Comments on: Simple Adobos http://www.asadoargentina.com/simple-adobos/ One man's quest to create the perfect asado -- Argentinean style Sat, 04 Feb 2012 23:22:41 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Chef Chris http://www.asadoargentina.com/simple-adobos/comment-page-1/#comment-2296 Chef Chris Sun, 20 May 2007 02:35:09 +0000 http://www.asadoargentina.com/?p=26#comment-2296 Ive been cooking for twenty years and only use brines for pork butt, chicken thighs and brisket or corned beef, never thought of basting with it. Makes sense big steak houses finish with butter for a shine, I'll bet the brine makes a flavorful crust as well regards chef chris www.chefalbano.com Ive been cooking for twenty years and only use brines for pork butt, chicken thighs and brisket or corned beef, never thought of basting with it.

Makes sense big steak houses finish with butter for a shine, I’ll bet the brine makes a flavorful crust as well

regards

chef chris
http://www.chefalbano.com

]]> By: Asado Argentina » Basting With Brine (Salmuera) http://www.asadoargentina.com/simple-adobos/comment-page-1/#comment-1419 Asado Argentina » Basting With Brine (Salmuera) Tue, 30 Jan 2007 19:07:55 +0000 http://www.asadoargentina.com/?p=26#comment-1419 [...] a fantastic, yet overly simple, concoction to use as a basting sauce (previously mentioned in the simple adobos post). I’ve said before that salt is largely the only seasoning used on barbecued meats in [...] [...] a fantastic, yet overly simple, concoction to use as a basting sauce (previously mentioned in the simple adobos post). I’ve said before that salt is largely the only seasoning used on barbecued meats in [...]

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