The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Patio Daddio - Your Brine Was... (https://www.bbq-brethren.com/forum/showthread.php?t=148279)

Arlin_MacRae 11-22-2012 10:30 PM

Patio Daddio - Your Brine Was...
 
SUPERB!, Thank you!

I've never brined a bird before, Today I jumped in with both feet.
In one pot I did two breasts, and in another a single whole bird.
Because the added solutions in the breasts were a little high I backed the salt in that pot down to one cup. The whole bird drowned in the original recipe.
One of the breasts was for my boss/neighbor so I had a little pucker factor going. (chuckle)

Every one of them was perfect. I am SOLD on brining.

Thanks a ton!

Arlin

PatioDaddio 11-22-2012 10:42 PM

Arlin - That is high praise indeed, sir. I am very happy that the brine worked well for you.
Thanks for the feedback.

All the best,
John

gtr 11-22-2012 11:02 PM

So are one of you fellers gonna post the recipe or a link? :hungry:

jemezspring 11-22-2012 11:24 PM

Just want to chime in and say I too love the brine. Never used it on turkey but it is excellent with chicken. Very flavorful.

PatioDaddio 11-22-2012 11:40 PM

Here's the recipe.

John

gtr 11-22-2012 11:55 PM

The Old Bay and Chinese 5 spice in there are very intriguing - I will most definitely give that a shot. Thanks! :clap2:

MisterChrister 11-23-2012 12:06 AM

Quote:

Originally Posted by gtr (Post 2278794)
The Old Bay and Chinese 5 spice in there are very intriguing - I will most definitely give that a shot. Thanks! :clap2:

That's what I thought too. I half-expected it to have an exotic flavor, but it wasn't odd at all. More erotic than exotic! Sexy damn bird!!

Time_1 11-23-2012 12:11 AM

I used the same brine recipe, the guests and I loved it! Thanks again PD!

captndan 11-23-2012 07:13 AM

Yup, I used it and the bird was great. That's a keeper for sure.

Big George's BBQ 11-23-2012 07:43 AM

I used the brine last year and it was excellent I did not brine this year :sad: and the white meat was a little dry. I also went by my temp gauge Tookk bird off @ 176 The pop up was already up- unsure for how long. Will definately brine next time

Al Czervik 11-23-2012 07:47 AM

I used John's brine on a 12.5# fresh bird and it was the tastiest turkey I have ever prepared. Thanks John! :mrgreen:

Skidder 11-23-2012 08:57 AM

Johns brine recipe has been our go to since he posted it. If anyone hasn't checked out Johns blog your crazy if ya don't. He has some fantastic recipes on there. His cranberry/orange bbq sauce has always been a hit. Another great one is his New Years stew on a cold fall or winter day with a huge hunk of crusty bread.

PatioDaddio 11-23-2012 02:00 PM

Quote:

Originally Posted by Skidder (Post 2278923)
Johns brine recipe has been our go to since he posted it. If anyone hasn't checked out Johns blog your crazy if ya don't. He has some fantastic recipes on there. His cranberry/orange bbq sauce has always been a hit. Another great one is his New Years stew on a cold fall or winter day with a huge hunk of crusty bread.

I'm really glad that you dig the cranberry-orange BBQ sauce. It's great on turkey.

John

Pig Daddy 11-23-2012 03:08 PM

I too tried your brine. It was excellent. Wish I had seen the recipe for the cranberry/orange bbq sauce. :sad: I think that would have put it over the top! At any rate, my turkey was the first to be eaten and folks were asking if I had more.

Took some photos.

Started with a clean slate - a farm raised, fresh HO-KA...

http://i1239.photobucket.com/albums/...q/DSCN1027.jpg

Next, I had the little munchkin squeeze the fresh orange and lemon juice...

http://i1239.photobucket.com/albums/...q/DSCN0997.jpg


Then after sitting in the brine overnight, onto my 26 1/2 inch Weber One Touch...

http://i1239.photobucket.com/albums/...q/DSCN1117.jpg

The finsihed product...

http://i1239.photobucket.com/albums/...q/DSCN1149.jpg

Absolutley delicious!

On a side note, I've tried posting to your blog, but it keeps asking that I re-type the alpha code (guess it considers me a robot) and when I do it states try again as its wrong. Love your blog!

Will work for bbq 11-23-2012 05:05 PM

Gotta give props as well, this is my third year using the brine smoke one and roast one in the oven and everyone loves it. :thumb:


All times are GMT -5. The time now is 05:32 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.