Limited Resources – Magic Origins Format Guide

Luis’s Cooking Level Up Info

Brine – 1/2 cup salt per 2 quarts water plus 2 bay leaves – use this before roasting anything (chicken, beef, pork) and it will be much better.
Brine for 12-24 hours in a ziploc bag, then pat dry before applying dry rub

Dry rub base

1 tbsp garlic powder
1 tbsp paprika
1 tbsp chipotle powder
1 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp salt
1 tbsp ground pepper

For pork

Pork shoulder
1/2 cup brown sugar
Roast at 225 for 1.5 hours per pound

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