Why did the chicken cross the road? To get to the rooster sauce. At least, that would be my goal.
Like most people who pray at the altar of spicy food, my favorite edible deity is srircha sauce, or rooster sauce as it’s sometimes called (check out the bottle). It is amazing, not just because it’s hot—and it’s hot—but because it’s packed with flavor. I love hot sauce (have you tried making it?) but the thick, complex taste of sriracha is a perfect accompaniment to a lot of things, like pasta sauce. It is also, I’ve discovered, an excellent addition to a meat brine.
Josh is a big fan of brining for two main reasons: 1) it gives poultry a much better flavor and more moisture and 2) he likes to do science to things and brining is really easy science. As I explained in the brining pork ribs post,
If you don’t know, brining is the process of soaking meat in a salt solution that’s generally spiked with herbs, spices and other flavorings, for a few hours or overnight. It tenderizes, moistens and flavors meat, making it really great for drier cuts of pork and poultry, in particular.