Chef’s Tidbits: July 2019

Just a few summer food tips as we head into July …

For hot summer days, try cutting up ripe seedless watermelon into cubes and freeze in Ziplocs for later use. This works well for a puréed fruit foundation for Margaritas and daiquiris.

For that extra flavor enhancement on the grill or smoker, try brining your protein first. To brine, simply soak or preserve in salty water. Poultry and pork work great. For sodium-sensitive people, just cut back on the salt and introduce a bit of citrus or sugar to the mix. Remember, if you brine your protein of choice you have to be careful not to overseason with a dry rub or with the addition of a glaze or a sauce. The end result could be too much salt and ruin the dining experience.

Pork Brine recipe

1 cup water
1 cup orange juice
½ cup brown sugar
2 each shallots minced
4 garlic cloves minced
2 T kosher salt
2 t crushed dried chili flakes
1 heaping tablespoon minced fresh ginger


Mix all ingredients and cover your pork of choice. Pork loin or pork tenderloin preferred. Refrigerate for 6 to 8 hours or overnight. Grill, bake or smoke and enjoy!!! Note: Soy sauce or gluten-free soy can be used. Use apple juice instead of orange juice. If you need a little more liquid to cover the item, just add a bit more water.

Darrin Hauser
BGC Executive Chef

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