Basic Sausage Recipe

The is a basic sausage recipe which would be stuffed in casing.   Add the spice mixture to make the style you like.   The recipe is for 1 kg of meat.  The recipe is a mix of what I have learned through many batches and gathered from many sources.

• 1 kg beef, pork, venison, poultry or your preference
• 400 g pork belly or back fat
• 150 g rusk - common binder used in Europe, here is a recipe if you can't find any 
• 280 g cold water, beer (light hopped), cream, whole milk or your preference
• 25 g kosher salt or ~2% of meat, fat, rusk and water weight
• ~20 g spice mixture with no salt.  
•  hog or sheep casing

The recipe can be made in one day but can be spread across two days with a day rest between step 4 and 5.  Throughout the process of making sausage, it important to make sure all surfaces and equipment are clean and the meat/fat is kept cold ( mid-30sF).  For cleaning, I like using an Iodophor solution for soaking equipment or spraying down surfaces. 

1. Cut the meat and fat into chunks / strips that work best in your grinder.  Keep meat and fat separate and cold. 
2. Prepare the spice mixture.  Mix in the salt.   
   
3. Grind meat and fat separately.   
4. Mix salt and spice into the cold meat.  Mix in the fat.  Put mixture in refrig to get cold or overnight if taking two days to make.
5. Prepare your casings, soaking in warm water for 30 mins. 
   
6. Mix the rusk and water together.   Make sure it is mixed well.
7. Pull the meat mixture out of refrig.   Toss some latex gloves on.  Mix/knead in the rusk mixture into the meat.  Make sure it is mixed in really well, usually 5 mins.   The mixture should get sticky.   
8. Stuff into casings.   Prick sausages to remove air and link into size you like. 
9. Hang sausage in coolish spot for a few hours to dry then into refrig overnight.
10. Pack and store in freezer.
    

 

 

Sourdough Bagels

Sourdough Bagels are just a special bread loaf.   The following is a basic bagel but you can modify to add your favorite flavors.  There are many other bagel recipes on web, most don't use sourdough but you can easily convert to.  

Like all of my sourdough recipes, I like taking two days to make.  The recipe will make 6 bagels.   The recipe is similar to one a King Arthur Baking  I also referenced a view videos I found at  BreadTopia, great baking site with tools, recipes and techniques. 

Day One :

I like starting in the later afternoon or evening.  I like to let the dough rest a couple hours before putting in the refrigerator for an overnight rest.

• ~1/2 cup (100 g) fed sourdough starter (no worries if you put more in)
  
• 100 g room temp water
• 190 g bread flour (can be up to 50 g of whole wheat flour).  My go to bread flour is King Arthur Sir Lancelot - can only get in large sack.
  
• 2 tbls honey

To a container with a lid/cover (I like a dough bucket), add the starter, water and honey.  Mix together to break up the starter an dissolve honey in the water.  When mixed, add the flour and mix well (I like using a Dough Whisk)   Try to gather up all flour into the dough.   You can use your hands (wet them first) and do a squeeze kneading, like what you would do squeezing mud or playdough.   Just need to get the flour mixed in.

When the dough is combined, put the lid on and let sit at room temp for a few hours.  You want to see some fermentation action.   Before going to bed, put the container in the refrigerator.  

Day Two :

In the morning, take the container out of the refrigerator and let warm up on the counter for an hour.  Make sure to take the lid off which will help it warm quicker. 

• 100 g room temp water
• 190 g bread flour (can be up to 50 g of whole wheat flour)
• 1 tsp kosher salt
• optional ingredients  to add to the dough - diced chiles, cheese, raisins, onions.... 
• optional ingredients for topping - everything spice, dried chiles, ...
  

1. Once the dough has warmed, add the flour and water.  Mix well and use your hands (wet with water) squeeze the dough to knead.  Work to breakup the flour and clumps.    If you have a stand mixer with a dough hook, you can use it to mix and knead the dough.  If you are adding an extra ingredients to the dough, add them now and mix in well. 
   
2. Put the dough in a container and sprinkle the salt over.  Cover the dough and let rest for 45 to 60 mins. 
3. After the rest,  you will need to pull, stretch and fold the dough to build gluten and incorporate the salt.  Wet your hands will help with dough sticking to them.  Here is a video showing the technique.   I like pull more to almost the point the dough breaks.  Cover the dough. 
4. Repeat the rest  (45 to 60 mins) with pull, stretch a fold, one or two more times.   After the last time, let dough rest again.
   
5. Once the rest is complete, the dough should have expanded.  Now it is time to break the dough into equal balls to prep for shaping into bagels.   Split the dough into equal pieces and form into balls,  this video shows an example of breaking the dough into balls.    Place the balls on a cookie sheet or proof container which has been dusted with flour.  Let rest for 45 to 60 mins. 
6. After the rest, it is time to shape the dough balls into bagels.   Get a cookie sheet and generously cover it with cornmeal.  You can use flour but I like cornmeal since it is better at keeping the dough from sticking to the sheet.  Follow the above video to shape the bagels and place on the cookie sheet.  When done, dust the bagels with flour and cover with plastic or a kitchen towel.  
7. Let the bagels rest for 60 or so mins.  You want to see that they have expanded.  
8. Turn your oven on to 350 F.
   
9. Get a 3 qt or large pan and fill it with 1 to 2 qts of water.  Pan should be large with enough water to float a bagel.   Add 2 tbls baking soda and 2 tbls brown sugar or honey to water.   Bring the water to a boil.  
10. Get a cookie sheet or pizza peel, cover it with a piece a parchment paper large enough to hold the bagels.  After boiling each bagel, you will place them on the parchment paper.
    
11. With the water boiling, carefully place a bagel in the water.  IF THE BAGEL SINKS, then it needs more proofing time!!.  Let sit for 5 to 10 seconds then flip and repeat on other side.  I like to put the bagel in the water with the upside, from the cookie set, down in the water first.  When both sides have been boiled, move bagel to the parchment paper.  If you are topping the bagels, do it while the bagel is still wet.  Repeat until all bagels have been boiled.  Here is a video describing the process.
    
12. Put bagels in the preheated oven to 350F and bake for 20 to 30 mins.  Check with a thermometer to confirm the inside of the bagel is at least 190F.   

Variations 

Here are some variations you can try.

1. Combine Day one and two into one day then let the shaped bagels proof in the refrigerator overnight.  This works as long as you have a fed starter.   Next morning after resting in refrigerator, pull the bagels out and let rest for 60 to so mins to proof.  Continue with boil and baking.
2. Adjust the flour to water ratio, this recipe uses flour = 1.9 * water by weight in grams. .  This ratios is the basics for making a softer / poofier or denser dough.  The smaller ratio the softer or less dense the dough.   Note, a less dense dough will be more sticky in the beginning but with stretching the gluten will build and stickiness will reduce.   When forming the bagels you might need a bit of flour to help with stickiness but always make sure your hands are wet.  
3. Mixing ingredients in the dough is the best way to introduce flavors.  You can be aggressive on the quantity of ingredients and what you add.   If you want to make more than one flavor from a a dough, you will need to split the dough into pieces and add flavors to each piece.  Here a few ideas to mix in with your dough, these assume you are working the dough size made from this recipe
   

• Parmesan Cheese and garlic.  Mix 1 C grated Parmesan with 3 to 4 minced or pressed garlic cloves
• 'Chile and cheese.  Mix 1 C grated sharp cheddar (white or yellow) with 4 or so minced jalapenos, serranos,  habaneros, etc.  Optional, add 1 to 2 tsp ground or whole cumin
• Raisins and cinnamon.  Mix 1 C of raisins with 1 to 2 tsp cinnamon
• Onion and bacon.  Mix 1 C diced onions with 1/2 C cooking bacon crumbles.   I like not cooking the bacon to crispy. 
• Cheese.  Mix 1 to 2 C grated of your favorite cheese - Parmesan, mozzarella, cheddar, .. 
• Sundried tomates and olives.   Mix 1/2 C diced sundried tomates and 1/3 C diced olives.. 
• ???
   

Sourdough Basics

This is what I follow when I am making bread from my sourdough starter.  The process starts with a starter needing to be fed and completes with a loaf of bread.  

Feeding the starter

Remove your starter from refrig, allow it to come to room temp for a few hours.  When ready these are steps I use to feed the starter to refresh it and prep for making bread.

1. Pull about 1/2 to 1 cup of starter and put it in a medium bowl or dough bucket.  The amount does not have to be exact.  I like to mix up the starter some before pulling the portion so to no just get what's on top.   The remaining starter will be tossed out but can use some to make a batch of waffles/pancakes or chocolate sourdough cake.  
2. To the bowl with starter, add ~100 to 200g of cool water.  Use a dough whisk or spoon to break up the starter to dissolve some in the water.    The amount of water to use will depend on how much of a starter you normal keep in the refrigerator.  I keep a decent amount to allow pulling parts off a portion without refreshing the whole batch.
   
3. Add 1.7 x water weight of flour.  For example, if you used 100g of water then you would add 170g of flour.  You can add less or more which depends on if you like a thinner or thicker starter.   My starter tends to be like a thick pancake batter.   Mix the flour in to break up as many lumps, cover and let the mixture sit for a few hours.  
4. After the wait, make sure the mixture is showing signs of activity.   Move the starter to your storage container (jar, crock...) but save about 1/2 to 1 cup to be used to make your bake good (bread, bagels,..).   Put your container back in the refrig to rest for next time.
   

Use fed starter for bread

With your portion of fed starter you save, it is time to make bread.   I usually take two days to make bread which requires maybe a total of 1 hour of work with a lot of rest time.   I use a ratio of flour to water to make bread.    Here are the ratios I use with flour g (grams) = water g * factor for various styles of bread.

• Focaccia 1.1 to 1.25 flour to water.  This will create a wet, sticky dough which require extra stretching or mixing to produce the gluten.   The bread will be light and airy.  A great dough to make a unique pizza.
  
• Ciabatta 1.3 to 1.4 flour to water.   Produces the classic ciabatta loaf. 
• Baguettes 1.5 to 1.6 flour to water.   For a denser baguette use the larger number.  
• Country loaf 1.7 to 2 flour to water.   Produces a rustic country loaf.  The larger number is great for making bagels.

Select the bread style / ratio to will use to make your bread.   

Day 1  

• Later afternoon of the first day, add your saved starter portion to your bowl or dough bucket. 
• Measure in your cool water.  I usually use 200 g of water which will produce one to two loaves.   Mix the starter into the water or you can let the starter sit in the water for a few hours before mixing. 
• Using your ratio, calculate the amount of flour you need.   Measure your flour into the bowl.  I usually use bread flour (favorite King Arthur Sir Lancelot).  Sometimes I use 1/2 whole wheat or rye.  Mix the flour in well to break up clumps and gather all flour.   Don't worry if it's not complete mix, the sourdough will do the work. 
• Cover the mixture.  Let sit on the counter for a few hours then into the refrig or let it sit out all night.  The more time out of the refrig will produce more sour flavor.

Day 2

Next day, let the dough from Day 1 come to room temperature.   When ready, follow these instructions which are partly a duplicate of Day 1.   I commonly move the dough to the mixing bowl of my stand mixer for knead.   This is helpful when making a softer, wetter dough like Focaccia.   Other times, I use the same container to follow a low knead approach.

• Measure the same amount of water from Day 1 into your container with the dough.   Mix water and dough to mix.
• Measure the same amount of flour from Day 1 into the same container.   Mix the flour into the dough with your stand mixer or preference.    For making a Focaccia with the stand mixer, I like using the paddle attachment on medium speed until the dough pulls away from side of the bowl and the gluten has developed. 
• Using the same container or your proof container of choice, add the dough.   I like using a dough bin commonly used for pizza. 
• Sprinkle on salt (~2 g) over the dough.   Don't mix it, yet.  Cover the dough and let sit for 30 to 60 mins. 
• After the rest, pull, stretch and fold the dough a few time to start build gluten and mix in the salt.   This first stretch the dough will most likely break with not much stretch.  No worries, the gluten will build and sourdough will begin the fermentation so next stretch will be better.   Cover a let rest again 30 to 60 mins, often I forget so the dough sit longer but won't hurt since sourdough will do some of the work.
• After the rest, repeat the pull, stretch and fold with more rest between.   Repeat the process for at least 3 total stretches or until the dough holds nicely when stretched and the dough has a nice skin. 
• After the last stretch, it is time to form/shape the loaves for the final proof then baking.   Forming a the loaf depends on the style you are making.   Focaccia might be a simple stretch to a rectangle / circular shape.  Dough with more flour would be shaped into the loaf style you wish.  For most loaves, I following the common shaping technique to fold the dough side to side then end to end.  This is a good description for shaping dough.  
• Gather the baking dish you want to use for your loaf.  This might be a cast iron skillet, ceramic pan, baguette pan, etc.   I like lining my dish with parchment paper.    Add the shaped dough and cover for final proofing. 
• After proofing, pre-heat the oven to your desired temp to bake usually 350 to 400 F.  Bake the loaves until inside temp is 180F.   Often I like pulling the dough from the container using the parchment paper then place the parchment and dough in the oven.  I have a large, rectangular pizza stone or this one which is always in my oven. 
  

Creamed Pheasant Sausage

The classic pheasant dish is the creamed mushroom recipe.  Pheasant is browned then braised in a mushroom, onion and garlic cream sauce.  The fat from the sauce keeps the pheasant moist and makes it tender.   This recipe takes the creamed mushroom sauce but packages it in a sausage casing.   Poaching then browning the sausages creates a similar result.  

Ingredients

• 2.5 kg pheasant cut ready for grinding
• 2 to 3 onions sliced thin
• 2 to 3 10 oz package of frozen mixed mushrooms
• 1 10 oz package frozen spinach
• 38 g kosher salt ( ~ 1.5% of weight)
• 3 g dried thyme
• 4 g Smoked Paprika
• 3 g garlic powder or 6 minced garlic cloves
• 12 g dried porcini or other mushroom
• 3 g peppercorns
• 3 4 oz package soft goat or cream cheese
• 8 oz cream fraiche
• 4 oz heavy cream
• Brat size sausage casing.  Rinse and set in warm water at least 30 mins before stuffing.
• Iodaphor - I have a container large enough to soak meat grinder and stuffing equipment before I use it.   Follow instructions on the bottle.  I think it is a good precaution to  

1. Caramelize the onion in a pan with butter or spread on a cookie sheet to cook in convection oven setting at 375 F.   For both stir occasionally to make sure all onions get evenly cooked.  When done, let cool 
2. Make sure the mushrooms are thawed.  Spread on a cookie sheet and toss in a convection oven at 375 F.  Cook until the mushrooms have dried and roasted slightly. When done, let cool. 
3. Break up the goat cheese into smallish pieces (about the size of frozen carrot cubes).  Spread on a cookie sheet lined with parchment paper.  Put in refrigerator to cool and dry for a few hours. 
4. Make sure the pheasant is cold.  Grind pheasant using a medium disk.  Put the ground pheasant back in refrigerator to get cold. 
5. Toss the spices, salt, herbs and dried mushrooms in a spice grinder / coffee grinder.  Grind to a fine powder.
6. Using your hands with gloves on or a stand mixer with a paddle.  Mix the spices, onions and mushrooms into the ground pleasant.  The meat should be sticky and mix well.  I like folding and kneading it like bread dough.   Finally fold in the frozen spinach. Put in refrig to get cold.
   
7. Take the ground meat out of refrigerator, mix in the cream and cream fraiche.  
   
8. Fold in the goat cheese.   Put mixture back in refrigerator. 
9. Make sure the casing is rinsed and was allowed to rest 30 mins in warm water. 
10. Setup the cleaned and sanitized sausage stuff.   I like to use olive oil to oil the container which holds the meat mixture, it helps the mixture to move smoothly.  
11. Pull out the meat mixture, load the stuffer and stuff the sausage.  I usually fill he casing fairly loosely then tight up the sausage, by twisting, when I am creating each link.  
12. When stuffed, either hang in a cool place for a few hours or put a cookie rack on top of a cookie sheet then in the refrigerator overnight.   
13. Next day, package and freeze if you like or just eat the whole batch.
14. To cook, I like poaching the sausage links in 150 F to 160 F broth or water for 15 mins.  Don't let the liquid boil. When finished brown in a pan or cook on grill. 

Gamebird Spinach Feta Sausage

 Based on chicken feta sausage but using pheasant.  Fat in the sausage comes from cream cheese, butter, feta cheese and a bit of cream (optional).  I usually take a couple days to complete sausage making.  One day for meat grinding and mixing ingredients then next day for final mix and stuffing.

Ingredients

• 2 kg pheasant or game bird.  Can use chicken but skinless would be best. 
• 6 oz cream cheese cut into sticks, placed on parchment and in freezer
• 6 oz butter cut in to pats keep cold in refrigerator
• 3/4 C grated shallots - save juice
• 8 g dried oregano
• 30 g kosher salt
• 1.5 g nutmeg
• 6 g garlic powder or 50 g fresh garlic pressed or minced.  Fresh provides better flavor
• 4 g pepper - black, white or tri-color.  I like using peppercorns
• 2 g or more crushed red pepper (optional - if you like spicy)
• Lemon zest from 2 to 3 lemons, finely diced.  
• 1 C white wine
• 1/2 C Cream (optional)
• 300 to 600 g frozen spinach - put in the large amount if you prefer
• 300 g feta - cut into 1/4" cubes
• Disposable sanitary gloves - I use a nitrile type. 
• Iodophor for sanitizing containers, tools, etc.   Add only enough to water to give it a slight tint. 

Day One

1. Cut the meat into chunks which work best with your grinder.  Make sure the meat is kept cold.
2. Cut the cream cheese into 1/4 inch slabs across the width of the block.  Place slabs on a parchment paper then on a plate or cookie sheet.  Put in freezer until frozen.
3. Cut butter into pats then put in refrigerator to keep cold. 
4. Grate the shallots.  Keep all the juices. 
5. Mix the salt, nutmeg, garlic powder, peppercorns and oregano using a spice mill until fine.  
6. Grind the meat.   
7. Using your hands, mix the shallots and spice mixture into the meat.  If you are using crushed red pepper, then mix it in as well.  Work in batches.  When mix, put back in refrigerator.  Make sure to clean the grinder. 
8. When the meat mixture is cold, grind again using same disk.   Alternative meat, cream cheese,  butter and frozen spinach.  If you add the cream cheese too quickly or in too large of chunks it can freeze up your grinder.  
9. When done, put the mixture back in the refrigerator.  Make sure it is covered since it will sit overnight.  

Day Two

1. Gather lemon zest and measure wine.  Make sure it is cold.  Could put the wine in the freezer overnight but take it out to let it thaw (a slush consistency is best).  
2. Using your hands or a stand mixer with a blade.  Mix in the lemon zest and wine, work in batches. 
3. Finally fold in the feta cheese cubes.  
4. Place mixture back in refrigerator to get cold. 
5. Prep your sausage stuff.  I like using a brat casing 30 - 35 mm.  
6. Suff the meat in the casing.  Link the sausages to the size you like.   Place on cookie sheet then in refrigerator overnight to cool / dry.  Freeze or eat the next day. 

If you prefer, you can package the sausage without stuffing in casings.  To cook, I like poaching in broth/beer/wine at 150F to 160F then grilling.     

Meat and Potato Kofta

 I like making Kofta kebabs which are usually mostly meat with onions and spices.  This recipe adds some shredded potatoes to add another flavor and to help extend your meat.  

Ingredients

• 1 lb ground meat - beef, lamb or pork.  
• 3 medium yukon potatoes
• 1 medium onion
• 3 garlic cloves, minced or pressed
• 1 tsp of salt
• 1 tbls smoked paprika
• 1 tsp cayenne or dried chipotle powder
• 1 tsp whole cumin
• 1 tsp whole coriander

1. Toss the cumin and coriander into a dry pan over medium heat.  Roast until brown.  Use a mortar or back of a spoon to smash up the toasted cumin a bit.  Leave is coarse.
2. Grate the potato on fine grated into the bowl.  Grating size like what you would use for parmesan cheese.     Squeeze the grated potatoes and discard the liquid.
3. Peel the onion, make sure to leave the root end intact.  In the same bowl, grate the onion on the same setting.  Keep the liquid.
4. Toss in the mince garlic and mix well. 
5. Add salt and mix well.  
6. Add the meats, cumin+coriander mixture and remain spices to the bowl.  Mix well. 
7. If using Kofta skewers, put in the refrigerator too cool for a hour.   If you are short of time, toss the bowl in the freezer for 10 mins.  When cool, form the mixture on your skewers then back in the refrigerator or freezer to cool before cooking.  Cook over a hot charcoal grill.  
8. If you are not using Kofta skewers, form into short sausage shapes about twice the width of your thumb or make small burgers patties.  Cook in a medium hot skillet with a bit cooking oil until golden brown. 

Serve with  a garlic aioli, tzatziki, chili sauce or what you like. 

Molly's Favorite Food

We have a great black lab, named Molly, best friend at home and in the field.  She is our first and could not have had a better dog.  Since she is so great, I thought I better give her the best food.  This recipe is for her. 

Ingredients

• 2 lbs of ground meat - chicken, turkey, beef or lamb.  I usually don't feed her pork
• 1 1/2 C of rice mixture - brown, wild, quinoa, farro, barley or wheat berries
• 1 medium carrots - washed and diced
• 1 celery stalk - washed and diced
• 1/2 C medium zucchini - washed and diced.  Can use frozen zucchini. 
• 1/2 C frozen peas - can use 1 C peas and carrots mix and skip the medium carrots
• 1/2 C frozen chopped spinach
• 4 to 6 eggs scrambled
• 1/3 C olive oil

1. I like soaking the rice in water for a few hours.  Toss it in a bowl and cover it with water so at least a covered by a couple inches of water.    Once it is finished soaking, use a rice maker or pan to cook the rice.  I usually use 2 1/2 C of water for cooking. 
2. Grab a dutch oven or a large stock pot.  Heat the pan over medium eat.  
3. When it is hot, toss in the meat dice carrot, celery and zucchini if not using frozen.   Add a couple tables of cooking oil, one that can handle medium heat.   Using a spatula or large fork, break up the ground meat and mix everything.  Stir fry it for 5 mins. 
4. Toss in the rice (do not need to cool it) and a 1 cup of water.   Stir well and heat to get the water bubbling then put the lid on.   Cook for about 6 mins.  Check every few mins to stir.  
5. Toss in the frozen peas and spinach.   Stir and cook for a few more minutes.  
6. The mixture should be moist but not too wet.  
7. Turn the heat to medium high.  Pour in the scramble eggs.  Stir to cook for a few mins.  
8. Turn off the heat. Pour in the olive oil and mix well.
9. Pack the mixture in jars or containers, I prefer using glass containers.   Extra can be frozen.

I Like serving a similar amount that I would use for dry food.  Can be mixed with a bit of frozen food if you want.   Sometimes, I will add a couple tablespoons of whole milk yogurt, cottage cheese or milk. 

Creamed Spinach

Simple creamed spinach which can be served as a side or a sauce over fish, chicken, rice or pasta.  This is adapted from a recipe at Jamie Olivers'  .  He bakes his but I skip that part and add a bit more flavor. 

Ingredients

2 onions

2 cloves of garlic, smashed and diced

Cooking oil 

2 teaspoons dried oregano

1.5 lb frozen chopped spinach

4 oz Cheddar cheese, finely grated

2 oz Goat cheese

4 to 6 oz crème fraîche

Bit of butter

Optional : 

Red Pepper flake

Pesto 

1. Diced the onions and garlic, keep separate.   Sprinkle salt over both a let sit for 15 minutes.  
2. Heat a pan to medium low.  I prefer cast iron or carbon steel, skip the non-stick they are poison.  Add the onion and a bit of oil (cooking oil - grapeseed, canola, ..).  Toss in the dried oregano.  Cook for 10 mins until soft.   Don't let the onions brown too much
3. Toss in the garlic, cook for a few minutes.
4. Add the frozen spinach.  Add as much as you wish.  1.5 lbs is just a suggestion.  Let cook for the spinach to thaw and most of the liquid to evaporate.
5. Add the creme fraiche, more if you prefer more cream.  Stir to mix.  Lower the heat if the mixture is bubbling to much.  Keep the mixture creamy.
6. Add the goat cheese, mix to incorporate.
7. Add the grated cheese.  Cheddar is just a suggestion but you can use parmesan, manchego, feta, etc.  What ever white cheese you might have that needs to be used.   Grate it finely like you would for parmesan for pasta.  
8. Salt and pepper to taste.  Can add a pat or two of butter for additional creaminess. 
9. Can add some red pepper flakes.  If I have some leftover pesto, I usually add a few tablespoons. 
10. Mix well.  At this point, if you want, you could toss the mixture in a blend to make a smooth sauce.  
11. Serve

Brining and Marinating

 Brine or Marinade, which one and what's the difference?   I am no trained chef so don't know the nuances of why to one over the other.   Overall, I prefer brining either wet or dry.  I think of a marinade is basically a basting sauce.   Here is what I follow. 

Brining

• Follow the Ps - mostly use for poultry and pork.   Fish like Salmon can be brined especially when smoking.   Beef can be but commonly use a dry brine.   Could also bring veggies for grilling, why not. 
• Brines can be wet or dry.   Don't always need to use water.   
• Use the 2% rule, get a scale.  The salt amount of a brine should be 2% of the total weight of the meat + weight of water used (if using) + any measurable weight of added ingredients.  2% is a saline solution so regardless of how long you brine your meat won't get salty.   I measure everything in kg or grams.  For example, if you were wanting to bring 1 kg pork and needed 1.5 liters (1500 grams) of water then the amount of salt to add would be (1000 + 1500) * 0.02 = 50 grams.  
• Balance any sugar.  If I am using sugar in the brine I commonly add about 1.5 to 2 times the amount of salt.   I like brown sugar but white is fine.  Can use honey, maple syrup, agave, etc.
• Cook all ingredients but cool (50s) before adding meats.   It is best to cook all of the salt, sugar, spices, herb, etc.  in all or part of the water for the brine.   Bring brine to a light boil and simmer for 10 or so mins.   Cool the brine by adding the additional water being used.  You can add ice but make sure to measure the weight so as not to dilute the salt and other ingredients.
• For a wet brine, either a bucket or small cooler works.  Best if you can get it in a refrigerator.   
• For a dry brine, I use a ziplock or vacuum pack bag.  Toss everything in and get out most of the air.  Toss the bag on a plate or cooking sheet then into the refrigerator.   Flip the bag and give the meat a light massage every so often, every 6 to 12 hours.  I prefer vacuum bags since I have never met a ziplock that doesn't leak.
• The length of time you brine is up to you.   Longer time best for large cut - whole chicken, whole turkey, large pork but..   I usually brine for at least 1 day.  For some recipes, it might be a week or so e.g. Pastrami.    A brining pork ribs for a few days using a brine with nice salt + sugar balance, results in ribs with a nice bacon flavor. 

Marinade

• Brine with more salt and big flavors but shorter time.  The salt quantity of a marinade is usually more than 2% and I have never seen a marinade recipe where there is any concern of measuring the salt. 
• Usually not water based.  Liquid is more commonly juice (lemon, lime,..), sauce or wine.
• Time applied is commonly less than 12 hours.  
• Often used as a basting while cooking.  
• I like mixing with a dry rub.  For example, coat chicken with lemon then add a spice mixture or salt.  

Pimento Cheese (aka. Cheesy Yum Yum)

 Tasty pimento cheese dip which is referred by a friends son as "Cheesy Yum Yum".  I like using Chipotles in Adobo sauce to give more spice.

• 4 cups shredded extra-sharp cheddar cheese
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 jalapeno pepper, seeded and finely minced or chipotles in adobo sauce.  I like using 2 to 4 chipotles, try removing seeds and add a few tsp/tbls of the sauce
  
• 1 (4 ounce) jar diced pimentos, drained
• Salt and pepper, to taste

Toss everything in a food process or blender, mix till smooth.   Place in container and serve.  

Skillets and Pans

I always get asked what skillet / pan I like for cooking.  Here are my criteria

• Never use a non-stick pan, basically cooking on poison and can't take high heat. 
• Never use Aluminum, not good for you.
• Enameled pans are just tough to clean. 
• Look for simple pans, so nothing that is some sorta high tech engineered surface that has been to the moon and back.  
• Surface must be ultra smooth.
• Needs to be able to go from the cooktop to the oven to the grill. 
• Needs to be easy to clean and withstand a good scrubbing.  
• Don't use a pan that needs a special cooking utensil.

Here is my list starting with my favorite. 

Cast Iron

Cast Iron pans are the ones I use the most.  They are easy to clean, non-stick, durable and will last for many cooks lifetimes.  

I have a number of pans (Wagner and Griswolds), a couple I inherited and others giving to me as a rusty mess.    Some of these pans are more than 50 years old, you will never find or want to find a 50 year non-stick pan.   I can easily cook an egg, omelet, fish, steak, etc with no stick and using a small amount of oil.  They perform much much better than any non-stick, teflon pan or some high tech pan that was "engineered" for cooking.  

Some manufacturers I like are Smithey, Field Company and Merten & Storck.   Older manufacturers, which I love, include Wagner and Griswold which are no longer made.  Old pans are  quality cast iron which are now being replicated by some of the newer Cast Iron manufacturers.    Look in thrift stores, Etsy or eBay are great places to hunt for the older Griswolds and Wagners.   Don't worry if the pan looks in rough shape.  With a bit of cleaning and sanding the pans can be recovered and ready for use.  

Lodge is another name you will hear.  Lodge makes decent cast iron and found in many retailers.  I don't prefer them because they are not polished smooth and have a rough texture which tends to create more sticking.   I have a couple large Lodge pizza pans which I use for smash burgers on my grill.  I have sanded these smooth to avoid sticking. 

Carbon Steel

Carbon Steel is my second choice.  I have a few carbon steel, one is my Wok.  Merten & Storck and Smithey make nice pans.   For a Wok, you can usually fine affordable ones at your local Asia grocery/cooking store.   Carbon Steel pans are similar to Cast Iron, they are usually less expensive.   Just like Cast Iron, keep the pan smooth, clean and always make sure the pan is hot before adding oil.  

Stainless Steel

Stainless Steel is another good choice which avoid non-stick coating but not all pans can go into the oven and putting one on the grill will create a sooty mess.  I have a couple pans but don't use them much.   The main reason I don't use them is they take a bit more special care to keep clean and polished.   Just like Cast and Carbon, make sure the pan is clean and the pan is hot before adding oil. 

Cleaning Tips for Cast Iron and Carbon Steel

When anyone uses one of my cast iron or carbon steel pans, they hand it to me with "I know you have some special way to clean it so I don't want to ruin the seasoning".   Well my "special" way does require some effort, doesn't use the dishwasher and I don't care about the seasoning.   Here is what I do.

• Soap is not required but can be used.  
• Never ever put the pan in the dishwasher.  Dishwashers should only be used for ceramic and glass!!
• If pan has left over food, fill it with hot water and let it sit.  Yup just water but wait "It will rust".  Who cares and you aren't going to leave it for days, just a few hours
• Use a Chain Mail scrubber with a bit of elbow grease.   Don't worry about the seasoning, scrub it to remove all materials and get the surface back to smooth.  Any rough spots creates possible sticking areas.   FYI.. chain mail scrubber is great for cleaning dirty hands; bit of soap and rub the scrubber between hands.
• Wipe clean with a paper towel to dry.  You can use a cloth towel but the pan will always have some black residue which then gets on the towel.   
• Toss on the stove on low temp to dry.   Oh yeah, I have forgotten about pans on the stove for some hours and come back to a very hot pan which has had it's "seasoning" cooked out.  Well, bit of oil and pan is ready to go.  
• If you want, add a bit of oil and wipe with paper towel. 
• If there are spots that aren't quite smooth to the touch, get some steel wool or 200 or higher grit sandpaper.  Sand it until it is smooth. 

Cleaning Tips for Stainless Steel

One concern with keeping a Stainless Steel pan clean is not to scratch the surface. Like Cast Iron and Carbon Steel you want to make sure the pan surface is clean and smooth.   Here is what I do.

• Never put the pan in the dishwasher, not a good environment for any metal pan.  
• Don't use an abrasive scrubber, so no chain mail scrubber.
• If leftover food in the pan, fill with hot water and let sit.  
• Use a bristle brush.
• To remove leftover residue, coat the bottom of the pan with baking soda and dribble dish soap on the surface.   Cover with a wet paper towel then let sit for hour or so.   You will want a ratio of soda to water so you can make a paste.   After rest time, use the paper towel or your fingers to rub the soda past around the pan to scrub off the residue.  

Worries about seasoning

Cast Iron and Carbon Steel have a lot of information about seasoning.   Seasoning helps protect the pan from rusty and can help with non-stick.  I don't worry about having a "well seasoned" pan.   Most important to me is that the surface is clean and smooth.   Seasoning can buildup and cause stickiness.  If you saw many of my pans, they look as if the seasoning has been scrubbed off, which it has.   You can rub in a bit of oil to store them for preventing rust.  

Heavy

If you prefer a lighter pan then go with Carbon Steel.  Cast Iron is heavy, that is one of its best traits since it holds heat.  There are some cast iron brands which are lighter; Griswold and Field Company are a couple.   A nice heavy pan cooks great and gives you time to build your arm strength.  No other pot beats a  cast iron dutch oven for roasting!

Have some rust spots

Rust is no issue.  Scrub it off, if needed use a bit of steel wool.   Dry the pan and hit it with a bit of oil.   

PS.  As for cooktops, Induction rules - faster, more control and no soot.   I have cooked on gas which everyone thinks is tops but it is dirty and covers pans with soot.  All other gas appliances in your house are required by law to have a vent stack, why not a gas cooktop/oven and when was the last time an induction/electric oven blew up.   Since I have used induction my pans are much cleaner and no worries about leaking gas of carbon monoxide.   Gas is an old wood stove compared to Induction!

North Park Coleslaw

This is a coleslaw from an ol'friend I worked for when I was a cowboy.  It was always served at the county fair.   It is best if it can sit for a week in the refrigerator. 

• 1 head of Cabbage shredded
• 1 medium sweet onion either finely diced or thinly sliced
• 1 cup boiling water with 1 tbsp salt dissolved in it
• 1 tsp celery seed
• 1 tsp mustard seed
• 1/2 finely diced green pepper, use a whole jalapeño instead for spicy
• 1 medium carrot peeled and shredded
• 1 cup sugar
• 1/4 water
• 3/4 cup white vinegar, can use half apple cider if preferred

1. In a large bowl, mix cabbage and onion together.  Pour boiling water +salt solution over it.  Let sit for 1 hour.  Add more water if cabbage is not completely covered. 
2. Mix celery seed, mustard seed, green pepper and carrot tougher in small bowl. Set aside.
3. Mix sugar, water and vinegar in sauce pan.  Heat on low until sugar is dissolved. 
4. After cabbage is done sitting, drain it.  Add in the celery, mustard.. mixture from step 2.  Mix well.
5. Pour the sugar - vinegar mixture over the cabbage mixture.  Mix well. 
6. Pack tightly the coleslaw in glass containers or jars with tight lids.  Store in refrigerator at least 5 days.  It is better if allowed to rest longer.  It will store for several weeks. 

Great by itself or as sauerkraut substitute on brats and hot dogs.