The newest in the Neil’s Sarap BBQ lineup is in production and will be landing by Feb 10th.
Author: Neil
Neil’s Sarap BBQ Flags
Dayum Pork & Poultry rub Inspirations
Dayum! Shrimp skewers 
Dayum! Street corn 
Dayum! on grilled squash and avacado 
Dayum! on grilled yellow squash 
Dayum! Lollypop chicken 
Dayum! pork loin 
Dayum base coat on Brisket 
Dayum! Spatchcock chicken in cast iron pan. 
Dayum Wings 
Dayum! Scallops and Shrimp on cast iron griddle 
Dayum! base coat on steak 
Dayum ABTs bacon wrapped jalapeno poppers
Dayum! Turkey Brine
This is a very simple turkey (or chicken) brine going beyond just a simple brine and infusing the rich savory flavors of the Dayum! Pork & Poultry rub.
Ingredients: (makes about 1 gallon of brine)
1/2 cup Dayum Pork & Poultry rub
3/4 cup coarse kosher salt or 1/2 cup of non iodized table salt.
Directions:
Mix the ingredients in at least 1/2 gallon of water until all of the salt and sugar has dissolved.
Put the turkey in a large pot or cooler. (You may need more or less brine depending on the volume difference between the turkey and the vessel)
Completely submerse the turkey by using the remaining water, and refrigerate. I like to use a 5 gallon water cooler (like the orange ones they sell at Home Depot) with several pounds of ice cubes over top of the turkey and put aside. (Saves a lot of space in the fridge)
Brine the average 14-18lb turkey for 10-12 hours.
Note* the solution must be kept below 40f during the brine process.
