To brine or not to brine...

[Brauma]

Hey guys, please pardon a rookie question but I need to ask one on the topic of brine.

I noticed in "Jeff's Mother's Day Cook Thread" that he soaked a chicken in brine. My only experience with brine was with deer meat. My mom used to soak deer meat in what she called "salt water soak" to get the wild taste out of it. I've never heard of soaking a chicken in brine before. Only marinade.

Please help educate a young impressionable mind.

Thanks

[BBQchef33]

A rule to remember...

when it comes to poultry, especially parts..Brining is good.

another rule.

When time and mood allows, Always brine.

4-6 hours in a brine is plenty for chicken parts. Whole turkeys need a day or 2.


Heres a link to our FAQ section that has some good brining explanation in a nutshell.

http://www.bbq-brethren.com/modules.php?op=modload&name=FAQ&file=index&myfaq=yes&id_cat=2#5

and a good thread.

http://www.bbq-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=4421&highlight=osmosis

use the search function on top of the forum. Search for "Brine" , "Brining", or "Osmosis". (3 didfferent searches). Loads of info.

[BrooklynQ]

I don't know if I agree Phil. I've brined and not brined and really don't notice much difference. Have you ever done a one to one cookoff of brine vs virgin? (knowing you -- you probably have.)

btw, i can't read the link above - says i have no authorization.

[BBQchef33]

I have done side by side several times... ALWAYS notice a difference. More in flavor than moisture. Moisture can be maintained by removing the meat at the right time, but brining brings flavor into the meat.

In the process of equalizing the salinity of the cells in the meat, moisture is brought inside the cells of that meat, and that moisure contains brown sugar, or(in my case) apple juice and herbs. We always notice a difference... and more so.. I(and the family) notice when I DONT brine.

Chicken. (Last year, 2 first place and one second place chicken in 3 attempts. All were brined).

[jgh1204]

Two words, brine it!

I did a non-brined butt last week, came out drier than normal. Maybe I overcooked it, maybe it was just a bad butt, but I shoulda brined it.

[Neil]

I brined a 12# turkey for 24 hours then injected with 1/2 stick of butter, garlic, rosemary, and 1/2 bottle of Chardonay. Rub olive oil over skin then season with faborite rub mix. Soak a big square of cheese cloth in the remaining injection liquid and drape over the breast and legs of the bird. Indirect method on the Weber adding a chunk of apple and cherry to the coals. Pulled the bird off when internal of thigh reached 180*. Best damn turkey ever.

[BrooklynQ]

I have done side by side several times... ALWAYS notice a difference. More in flavor than moisture. Moisture can be maintained by removing the meat at the right time, but brining brings flavor into the meat.

In the process of equalizing the salinity of the cells in the meat, moisture is brought inside the cells of that meat, and that moisure contains brown sugar, or(in my case) apple juice and herbs. We always notice a difference... and more so.. I(and the family) notice when I DONT brine.

Chicken. (Last year, 2 first place and one second place chicken in 3 attempts. All were brined).

Ok - i stand corrected.

[Brauma]

Phil, thanks for the link. BTW I had the same problem as Robert from NY, the first link gave me an authorization error. The 2nd link works though.

I need to spend some time with the search feature and do some reading. You guys have a lot out there. Thanks

[BBQchef33]

The first link goes to our FAQ section. (button on the left above links). In the FAQ - General BBQ, is a Brining FAQ.


Can someone please test that and let me know if its working and if you get there manually. Works ok for me. May just be the link is screwy.

[racer_81]

A while back, on one of the FoodTV shows, there was an old black lady 'bout 6'2" that was guest. They called her "Mama Dip".

Anyways, she has some fairly famous restaurant in North Carolina somewheres.

She was showing her famous fried chicken recipe - which included soaking the chicken pieces in salted water to make them more moist, juicy and tasty.

Brining.

So, yes. Brine them birds!

[jeffsasmokin]

OK, Brothers.................New Question! I recently bought a new Deluxe Gas Outdoor Fryer. Along with the usual fare, I'm adding fried Turkey to menu for my 3rd Annual Memorial Bash.

I'm familiar with all the other steps (Seasoning and Injecting)............do you BRINE a Fried Turkey? I light went off when you mentioned Momma Dip brining her Fried Chicken. Anyone with experience in this?

[Samichlaus]

first link no workey

No authorisation to carry out operation

[chad]

If it's a fresh turkey brine it. If it's Butterball or most other brands of commercial turkey it's already injected with a version of brine.

[BrooklynQ]

And if it's a kosher turkey, it's already been brined!

[jeffsasmokin]

If it's a fresh turkey brine it. If it's Butterball or most other brands of commercial turkey it's already injected with a version of brine.Other than Butterball, will it be noted somewhere on the Bird?

[chad]

will it be noted somewhere on the Bird?


It'll usually say something like "injected with up to ##% of weight..." :D

[jeffsasmokin]

will it be noted somewhere on the Bird?


It'll usually say something like "injected with up to ##% of weight..." :DThanks Dave! This'll be my 1st fried Bird.............Looking forward to it!

[brdbbq]

will it be noted somewhere on the Bird?


It'll usually say something like "injected with up to ##% of weight..." :DThanks Dave! This'll be my 1st fried Bird.............Looking forward to it!

Then Don't forget the Tony C's, and don't be tight with it.

[chad]

For fried turkey I usually inject with one of the garlic/butter or creole butter injections (yes, Tony C. has one) adnt hen like Brian says - be liberal with the spice rub - under the skin, in the cavity, etc.

Then fry for 3-3.25 minutes per pound at 350 :D Check the temp with the every faithful thermometer.

[Brauma]

Hey guys, what is Tony C's that I keep reading about? A rub? I went looking down the BBQ sauce aisle of one of my local groceries yesterday and didn't see it.

[jeffsasmokin]

For fried turkey I usually inject with one of the garlic/butter or creole butter injections (yes, Tony C. has one) adnt hen like Brian says - be liberal with the spice rub - under the skin, in the cavity, etc.

Then fry for 3-3.25 minutes per pound at 350 :D Check the temp with the every faithful thermometer.Yep! I've got 2 bottles of Tony's ready and waiting!

A friend of mine said to go easy on the salt for the external rub.............it'll break down the oil. Is that true?

[kcquer]

Hey guys, what is Tony C's that I keep reading about? A rub? I went looking down the BBQ sauce aisle of one of my local groceries yesterday and didn't see it.

Brauma, Tony Cachere's makes varied line of spice blends, seasonings, injectable marinades and side dishes. Bass Pro Shops carries the best selection I've seen.

http://www.tonychachere.com/

I haven't tried anything from Tony C's that wasn't pretty good, the original and x-tra spice seasoning blends are awesome. Similar to Lawry's seasoned salt but with spice :D !

[Brauma]

Thanks for the link and info, kcquer. I'll be sure to try the stuff. We have a Bass Pro Shops in Hampton, which is near Va Beach. I may be going down there for a service call next week and I'll have an excuse to stop by the store and to look around. Ive never been there before. (to Bass pro I mean) That's a 2 &1/2 hour drive for me so I can do the ole two birds with one stone thang.

Thanks

[Bigdog]

Scott,
Is the x-tra spice you refere to called More Spice?

[chad]

For fried turkey I usually inject with one of the garlic/butter or creole butter injections (yes, Tony C. has one) adnt hen like Brian says - be liberal with the spice rub - under the skin, in the cavity, etc.

Then fry for 3-3.25 minutes per pound at 350 :D Check the temp with the every faithful thermometer.Yep! I've got 2 bottles of Tony's ready and waiting!

A friend of mine said to go easy on the salt for the external rub.............it'll break down the oil. Is that true?

Yeah, it'll break down the oil but why to you care? You only do probably 2 or 3 turkeys a year and oil costs isn't that important - odds are your oil will go rancid before you'd "use it up" anyway.

Fried turkey does not make sense - it's expensive any way you cut it - it's all about taste!! :D The oil, even canola at Sam's will run you at least $25 or more - the turkey is $.99 per pound or less.

Season it up. Otherwise just roast it in the oven.