Getting silli with chilly .

Is there not something in the Geneva conventions on what you guys are making.

I grow my own chillies and Garlic. I grind dried chillide into a mix of chopped + crushed garlic + chopped fresh chillies, add 30% olive oil then allow them to sit in the fridge for 6 months.

I definitely like the idea of adding beer to this mix and marinading my meat.
 
Marinade vs. Brine.

I brine chicken, pork and beef.
1/2 cup of Kosher or Sea Salt, chopped onions, minced garlic cloves, beer, vinegar, apple juice, and 1 gallon of cold water, even throw in some ice.
Put it all in a cooler, add water so that the meat is just covered.
Toss in your favorite spices, McCormick's, Adobo, Season-all, or any of the powdered BBQ rubs.

Pork Spare Ribs can Brine for up to 24 hours. Chicken, not as long.
Chicken Pieces only need 1 to 2 hours in Brine.

Brining helps to start breaking down connective tissues, and the meat absorbs moisture at a cellular level. In the case of pork and chicken it helps keeping it from drying out during cooking.

Adding beer to chile and beans can make them runny.
try reducing the beer by simmering on a stove top,
and boil off a bit of the H2O. This is a good time to add spices too.
Vinegar works well, also Apple sauce, and apple juice.

Brining is where it's at.
 
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