The Chelsea Summer Fair is once again going on. The parade is tomorrow and preparations for tomorrow's gathering have already begun. 2 racks of St Louis ribs are in the fridge covered with some rub and 6 turkey drumsticks are brining in a mixture of salt, onion powder, garlic powder, oregano, rubbed sage, Gulden's mustard, Worcestershire sauce and soy sauce. The measurements on the brine are far from exact. I just threw a bit (maybe 1/4 cup of each?) of each in a bowl and whisked with some water, poured over the meat and then added enough water to cover. The drumsticks are sitting in two large bowls in the fridge. I originally had them in a bag, but alas the bag started leaking. I've had mixed results with brining large hunks of meat in ziploc bags. They seem to spring a leak on me half the time, even though it always appears to work fine for people on cooking shows. You would think by now I would just give up on the bags.
In somewhat related news, I was feeling lazy a few weeks ago and just bought a can of the local store brand's version of what they call Kansas City Steak Rub. It turns out that this is fantastic on ribs. It also turns out that the provider of the spice rub is The Nutmeg Spice Company. They are located in CT (The Nutmeg State for those of you that don't know) so in some bizarre way worlds are colliding as I get a taste of home preparing a southern style cuisine while living in the Midwest. I'm tempted to try some of their other preparations based on how much I like the Kansas City rub. The site has a store locator so if you're not into making your own rubs all the time, see if there is a store in your area that sells the stuff. It doesn't have Emeril's face on it, but it is still damn tasty.
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