Brining, Marinating or Baking

May 31, 2017

Summer means Bar-B-Q

For you marinating maniacs, I think I found the perfect dish for brining or marinating. If you agree, plastic bags are a flimsy, messy hassle, this may be the baker for you.

This past Mother's Day, I used it for shish kebobs. And this week, I used it for brining some Coho salmon filets for smoking (as you see below).

The deep, rectangular baker is perfect for brining, marinating, or baking. It comes in 3 sizes and nests perfectly to minimize the amount of shelf space needed to store.

Here, I marinated two salmon fillets (cut in half) by pouring a little brine on the bottom; laying my first two fillets face down; pouring the remaining brine in (about 3 cups total) and laying the last two fillets facedown on top. Using cling wrap, I covered the dish and put it in the refridgerator for a little over 8 hours. After drying off the fillets, they went directly into the smoker.

Regardless of whether you're marinating steaks, chicken, fish or pork, one of these deep, rectangular bakers will suit your needs and would make a great Father's Day gift for the barbeque finatic.

Spring is here and barbeque season is just around the corner.