Steaks salted generously and left to dry brine in fridge for about 12 hours before being seared off in stainless steel and finished with a garlic, BP and butter baste. Served with aged cheddar grits and ham hock smoked collard greens.
by Single_Helix
4 Comments
That’s a nice spread! I’ll be right over!
Checks that the greens have ham hocks
Beautiful 🤤
This is probably a newb-ish question, but isn’t a brine a liquid by definition?
Are there states between solution and dry-rub?