Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

[kirch]

how to love rosemary with its Christmas tree scent.

kirch, Ludmila, but to me it smells of pharmaceutical chamomile, and I can't stand it. Immediately I go to say goodbye to the accumulated food, if they pour me tea with chamomile

cho ... There are a couple of questions here ...

so stop. Are you starting to cook or is it already marinated?

I also cannot understand in any way how you can love rosemary with its Christmas tree scent.

Yes, a fool with him - do not use. Take those spices that you like of course.

Are you starting to cook or is it already marinated?

I just drank into the marinade and am sitting thinking about the future of the future ...

I just drank into the marinade and am sitting thinking about the future of the future ...

and what confuses you? Rosemary? Take it away. put your favorite spices. Soy sauce - not much. All the more so classic. Tiriyaki hasn't tried it! What is it?

What is it?

Can I use it a second time?

Can I use it a second time?

I think not, because the cimus is freshly boiled. but if you have something to marinate, try it. Interesting. Only the second time is pickled for a maximum of a day. And this is a fish.

I think not, because the cimus is freshly boiled. but if you have something to marinate, try it. Interesting. Only the second time to marinate for a maximum of 24 hours. And this is a fish.

Yes, chef !!!

Yes, chef !!!

[tumanofaaaa]

tumanofaaaa, Irina, I got the chicken parts out of the marinade. Right now I'm going to cook. Probably I'll put it in the oven ... For two days, salivation began only at the sight of a saucepan in the refrigerator. And now what a creation! The main thing here is, while you are thrusting into the oven, do not choke)))
well, no fluff, I say, no ...

I finally have a piece of meat marinated !!! Tomorrow I will try the grill in the stove! They got it back in April, gave it to their parents for a golden wedding, and, apart from sandwiches with cheese, they did nothing.

[tumanofaaaa]

tumanofaaaa, Irina, I got the chicken parts out of the marinade. Right now I'm going to cook. Probably I'll put it in the oven ... For two days, salivation began only at the sight of a saucepan in the refrigerator. And now what a creation! The main thing here is, while you are thrusting into the oven, do not choke)))
well, no fluff, I say, no ...

Well, where is our share? I love wings ...

I finally have a piece of meat marinated !!! Tomorrow I will try the grill in the stove! They got it back in April, gave it to their parents for a golden wedding, and, apart from sandwiches with cheese, they did nothing.

even if he shared some, here are the greedy ...

even if he shared some, here are the greedy ...

Who would speak! You have bacon there in Minsk - Ukrainians Ukrainians will envy! And black bread - they don't bake this in Moscow anymore! (True, we have our own "Borodinsky" noble, but that's another question).
I'll put the meat out tomorrow. We postponed cooking due to the full refrigerator.

Who would speak! You have bacon there in Minsk - Ukrainians Ukrainians will envy! And black bread - they don't bake this in Moscow anymore! (True, we have our own "Borodinsky" noble, but that's another question).
I'll put the meat out tomorrow. We postponed cooking due to the full refrigerator.

ha and what then is the refrigerator clogged? Bread?

Alas, really fat.Got it! Minsk bacon! Brought! Although we now have many stores of Belarusian

Alas, really fat. Got it! Minsk bacon! Brought! Although we now have many stores of Belarusian

not but salt according to my recipe?

No no no! Contraband product! Indeed, they brought it from Minsk. Here's where they bought - not in the know!
Sorry, I read it wrong. I don’t like to salt lard - we eat a little, under the mood "we want here and now"!

No no no! Contraband product! Indeed, they brought it from Minsk. Here's where they bought - not in the know!

confident in the Komarovsky market. All Russians go there for bacon. Sellers are fighting!

By the way, our family also has several "greasy" (bent-over) recipes. Including in brine and dry salting. Recorded on various pieces of paper, which are carefully embedded in the culinary arts of the late 50s.

By the way, our family also has several "greasy" (bent-over) recipes. Including in brine and dry salting. Recorded on various pieces of paper, which are carefully embedded in the culinary arts of the late 50s.

these are the cleverest recipes! Are you buying a bum? And salt? And show?

Come on, them, I was really offended
The Nevsky stove was assembled according to a recently discussed recipe. They said: "There is so much cream, who will eat it." And so she persuaded the meat with a fight in a new marinade to marinate. And that is because I have done something similar before, in tea.
It's just that I'm currently visiting my parents outside the city, so it's a bird's-eye.
By the way, I added juniper berries to this marinade.

All right, marinated pork and wings, all together. I cut the pork as for a barbecue. Sunday is my husband's birthday. I want to fry everything in a gas grill pan. I'm worried a little, I tried the broth, it seems a little salty. Can you rinse the meat a little before cooking or not?

By the way, I added juniper berries to this marinade.

do not overexpose - the meat is quickly marinated. there is still not much salt.

Already thawing - on the street lay

I'm worried a little, I tried the broth, it seems a little salty. Can you rinse the meat a little before cooking or not?

try on the cut on the day of preparation. from the top does not count. I would cook. until Sunday just.

I want to fry everything in a gas grill pan.

ooooo my dream !!! and you can experience the purchase in more detail in HP. and brand and opinion mustache mustache !!!!!

Already thawing - on the street lay

aaaaaa Duc is another matter, I thought in the fridge!

My photo report. The grill is wonderful! Fried for two hours, on top - a dark crust, inside - juicy meat. Salt is just fine, I like spices more. The photo is terrible, because I shot it with my phone, and the lighting is poor.

My photo report. The grill is wonderful! Fried for two hours, on top - a dark crust, inside - juicy meat

here is pleased! The beauty! Thanks for the report!

We ate today. Juicy, juicy! There are marble veins inside. And it really resembles smoked.

We ate today. Juicy, juicy! There are marble veins inside. And it really resembles smoked.

So I liked this property. We need zamarinov's wings. be. seduced by ...

[vedmacck]

vedmaccklooking at such a piece you can salivate! I'll have to go for fresh pork, otherwise all the chicken legs and legs ..... although delicious

and then all the chicken legs and feet.

in ... and run away to the chicken coop is not long!

Ira, I'm with the meat. It was in the process of cooking, then there was no time to take pictures. All grinded, very much. Thanks for the recipe.

Ira, I'm with the meat. It was in the process of cooking, then there was no time to take pictures. All grinded, very much. Thanks for the recipe.

Oh, how delicious! Oh, how beautiful it is! Well, straight from the smoke box! Thank you very much for the photo report! And also for the advice on frying! It is she, really! Congratulations on your purchase! Cook and please loved ones!

[tumanofaaaa]

tumanofaaaa, Ira, on you, thanks ... I made wings in Princess ... it turned out juicy and beautiful

turned out juicy and beautiful

Well get loose! What is not smoked !!!! Do not tell anybody . The store is much worse ...

but if there is no smoked taste, uuuuuuuuuuuuuuuuuuuuu

I am.
cook tomatoes!
finally, I was honored to cook: I bought a belly, marinated for 3 days on a closed balcony.
rolled up a roll. cooked for 3 hours in the oven.


alas, the miracle did not happen: the taste is ordinary, there is little salt, although I added another teaspoon, the aroma of spices and garlic, of course - ah! but this is traditional.
there is not even a hint of smoked meats, as I expected a month ago, there is nothing for it to appear here.
I see 10 pages of enthusiasm, Irin, no offense, but I couldn’t give a report, I immediately tortured everyone here, but I had to walk by in silence, I believe in miracles, even though I grew up.

I see 10 pages of enthusiasm, Irin, no offense, but I couldn’t give a report, I immediately tortured everyone here, but I had to walk by in silence, I believe in miracles, even though I grew up.

I don't even know what to say or just delete the recipe right away. maybe apologize and return the honor?
think 10 pages, bullshit ...

[tumanofaaaa]

tumanofaaaa, what are you a bastard ??? In a world of milen people, tastes don't match. One likes sour, another salty. Well, the recipe did not fit once - this does not mean that everyone else should suffer.

I think it's fair to post honest reviews

what are you a bastard ???

who knows Natasha, who knows ... science has not yet tackled me properly ...

[eye]

eye, is the meat tasty? Soft? It looks very attractive! And I had a smoked smack, of course, it was not from a fire, but also not chemistry, as in ready-made meat, industrial production, products. Even the husband, whose sense of smell is impaired, noted the taste as smoked! Apparently, everyone's perception is different.
Salt is also different, I never focus on the recipe - salt to my taste. Well, in short, do not be discouraged, the meat is edible! I would not refuse this!

[eye!]

eye! I’m not saying that I’m sorry you didn’t get what you expected. Here's your quote:

as I expected a month ago, there is nothing for her to appear here.

Even from the title of the topic, it is already clear what you came to a month ago. It only promises smoked look and taste, but not the smoking of products itself without the devices and manipulations relying on this process.
What kind of "miracle" can a prepared chef expect, who understands that without natural smoking or digestion of the product in "liquid smoke", the taste of smoked meat or fish cannot be expected forever?
Belarusian cuisine is very tasty, but does not promise miracles.
And everyone has different preferences. And how can you be absolutely sure of what a stranger offers you with tastes different from yours?
In banking, there is a term - quality at the buyer's risk. Therefore, everyone takes responsibility for the act that he intends to perform. This does not mean that the option proposed by the author is not good! It can only say that it is not yours.
Therefore, I think that you should never be so categorical in sticking labels. Who loves watermelon, and who loves pork cartilage ...
And I think that in such a delicate matter as disputes about tastes, one should be more careful with the authors of the recipes! Who knows what you will offer us and how others will react to your dishes ...

[tumanofaaaa]

tumanofaaaa, Ira! Do not worry! The review of a respected oka is even useful. There is only one conclusion, you need to read the recipe and believe your intuition, and not build illusions!

I think it's fair to post honest reviews

You are absolutely right. I calmed down a bit and can already answer you.Although this is difficult, since it will not be fair on my part. After all, we are with you in different weight categories. I am the author of 88 recipes, most of which are master classes. And this is just 1.5 years of presence on the site. And you are a spectator without even a face. How can I speak on an equal footing with those who did not exhibit recipes? did not prepare descriptions? did not select the material? not wool sites? didn’t stand in the kitchen propping up the door so that no one in the family would guess what kind of "foolishness" mom is toiling and then take offense at her for not paying attention to him at that time? didn’t sit at night laying out a recipe and uploading pictures? does not understand anything! Didn't track the number of views for the recipe? did not flinch with joy at every thanks? and did not die from such a "FUUU"? But I say all this not to show you my regalia. Make no mistake. Simply, because of all that I have listed, you will not understand that I can answer you to your "FU" and how to argue your recipe. No. We are with you from different planets. Therefore, I tell you only one thing - SORRY. And therefore, I will NEVER write to anyone here "Alas. MIRACLE WAS NOT HAPPENED!" Even if nothing comes of it at all, and your photo is very appetizing! I’m sure the meat wasn’t thrown away.
Good luck to you. And get comfortable - there are very kind and tactful people here!

did not hold the camera down with hands dirty from flour or meat,

I still hold my teeth sometimes!

But but but. For example, I have not published a single recipe either. "Chukchi is not a writer, Chukchi is a reader"
In general, everyone, of course, can have their own opinion and express it. Yes, it smells a little smoked, maybe, of course, you expected more. But the meat is juicy and soft, it looks appetizing. And in general, the taste also depends on the spices used. And the perception of taste depends on the individual preferences of the eater.
I and my family liked it
There are tons of recipes here at the Bread Maker that I don't even want to try. And there are those that I didn't like. There is nothing special in this, do not be offended by each other.

And another undoubted plus of the recipe is practically a diet! I'm very relevant now

[Rada-dms]

Rada-dmsThank you for finding the maximum understanding! delicious meat, but the trick here is stated in the name of the recipe.
Mikhaska, no one says that the recipe is not good, about the risks - much)
tumanofaaaa, just did not expect such offense and was very surprised at your reaction. in my opinion, every real feedback has a place to be, as it gives the most complete picture of the options for the development of the situation, although, I agree, everyone is pleased to accept enthusiasm.
I personally did not offend you in any way, my review does not detract from your merits, but I read a lot of things in my address, I was surprised again, especially about this:

And you are a spectator even without a face

I am sure that even with a different weight category, I have the right to vote on an equal basis with you