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Old 07-30-2007, 07:19 AM   #1
ScubaSteve
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Allright-

Just had a lightbulb go on. Lots of folks baste their brisket in a premium applejuice like Martinelli's, especially towards the end of the cook. I wonder how Apfelwein would substitute? Furthermore, I wonder if marinating pork (which traditionally pairs amazingly with apples/applewood) in Apfelwein might be good...

What do y'all think?

 
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Old 07-30-2007, 12:51 PM   #2
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I use my apfelwein to deglaze the frying pan when I'm making pork chops.
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Old 07-30-2007, 01:03 PM   #3
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How's it turn out?

 
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Old 08-06-2007, 11:43 AM   #4
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Tried it on a smoked turkey this weekend! O-Yea!!!! Injected a bit with a sage rub. Much better than chard. wine or plain cider.
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Old 08-07-2007, 06:50 AM   #5
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I drank six of them once........


..........................and completely forgot I was cooking at all

 
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