Smokey BBQ Brine
Designed for professional chefs, check out this Smokey BBQ Brine recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Cubes and Hellmann’s Real Ketchup.

Ingredients
Smokey BBQ Brine
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Smokey BBQ Brine:
Water
/l
8.0 l
0%
Knorr Professional Chicken Stock Cubes (6x120x8g)
/pc
32.0 pc
0%

Sugar
/g
300.0 g
0%
Rosemary
/g
40.0 g
0%
Black pepper, crushed
/g
60.0 g
0%
Coriander seeds crushed
/g
60.0 g
0%
Chilli flakes
/g
30.0 g
0%
Hellmann's Real Ketchup (4x5kg)
/g
400.0 g
0%

Liquid smoke
/ml
120.0 ml
0%
Soy sauce
/ml
50.0 ml
0%
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Smokey BBQ Brine:
-
Water 8.0 l
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Sugar 300.0 g
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Rosemary 40.0 g
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Black pepper, crushed 60.0 g
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Coriander seeds crushed 60.0 g
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Chilli flakes 30.0 g
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Liquid smoke 120.0 ml
-
Soy sauce 50.0 ml
Preparation
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Smokey BBQ Brine:
- Bring the water to a boil in a large pot, stir in the Knorr Professional Chicken Stock Cubes till dissolved.
- Add the spices, rosemary and the soy sauce to the brine and simmer for 2 min, then remove from the heat and whisk in Hellmann's Real Ketchup and the liquid smoke.
- Let the mixture cool completely in the fridge then add your chicken and keep submerged in the fridge, use a heavy plate if needed. After 12-24 hours remove the chicken and pat dry before cooking.