Boned pork shoulder, about half way through the cooking process.

got some from-scratch red sauce cookin' down -it'll go over Rigatoni in a while.

been cooking up a storm lately..Been making lots of my own breads; focaccia (rosemary and red onion), and some white breads

Last night was a fontina/spinach stuffed pork chop w/marsala pan sauce

Tonight was a chicken and herb risotto made from scratch

What herbs did you use? I'm a fan of thyme when it comes to chicken.

I grow alot in the windows this time of year...

the risotto gets a healthy dose of thyme and parsley..I use alot of thyme for brining chicken (breasts and whole) as well

for those that need a killer brine:

take a large ziplock sandwich bag (for doing chick breasts)

put 2-3 breasts in bag
mixture: 2 parts salt to one part sugar (white/brown sugar/ or honey)
2 smashed whole garlic cloves
3-4 sprigs thyme
about a tsp. fresh grated ginger
fill bag to cover meat with cold water. fridge for 45mmins to hour (dont leave in over an hour..gets too salty)

whole chickens..do same but in a larger container/adjust amounts


Never went back to marinating since doing all poultry/pork this way

How can it get too salty? I don't see any salt in the recipe? Did I miss something? sounds good tho.

oops fixed..too much wine

seriously..try this

Nice, if I'm roasting or BBQing a chicken I usually brine with salt, garlic and bay leaves.

That's a mighty fine looking hunk 'o meat you got there Desertblues.

i got some lentil soup w/ pasta topped with pecarino romano cheese waiting for me..

Well thank you DG, that's the best compliment a guy can receive.