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-   -   Review: Kosmo's Q Chicken Soak (pic) (http://www.bbq-brethren.com/forum/showthread.php?t=80242)

PatioDaddio 03-11-2010 11:11 PM

Review: Kosmo's Q Chicken Soak (pic)
 
Review: Kosmo's Q Chicken Soak

You might remember that I've recently reviewed both the beef and pork
injections from Kosmo's Q. This time out I'll be giving my thoughts on the
relatively new Chicken Soak product from Kosmo.

http://www.patiodaddiobbq.com/images...ixSoak_1_1.jpg

Let me be clear in saying that I am a huge of brining poultry. I won't get
into all the science of osmosis and the denaturing of protein here, but
suffice it to say that it really works wonders. The bottom line is that it
adds a ton of flavor and moisture to what can often otherwise be dry and
boring meat.

Not only is brining just an all-around good idea, it's indispensable in
competition barbecue. At a contest you have one or maybe two bites to
impress the judges. Flavor and moisture are the two main criteria that will
separate a competitor from the also-rans.

One of the pains of brining is the cooking that is required to get all of the
sugar and salt dissolved into a solution. Then you have to cool it down. My
typical process entails making what I call a "brine concentrate". That
means that I add just enough water to the sugar and salt to get them
dissolved, then I dilute it when I'm ready to use it. For competition, this
minimizes the hassle when I get there, but in reality I've just shifted the
work. I still have to make the concentrate.

Here is where I think Kosmo's Chicken Soak really shines. It contains very
similar ingredients to my usual brine, but it dissolves in cold water. You just
add 3/4 cup of the dry mix to a half-gallon of water, stir, and go. Just soak
the chicken parts for four hours, then barbecue or grill as you normally
would. There's no muss and no fuss.

The labor savings are all well and good, but how good is it? I will say that
this product works exceedingly well. It dissolves quickly in cold water with
no caking or lumping. As for flavor and added moisture, it's great. I cooked
up some boneless/skinless breasts and bone-in thighs and both were
outstanding. I'd put this up against my competition brine any day.

-----

John

weekend warrior 03-12-2010 12:02 AM

Sounds too easy. Where can I pick some up @?

PatioDaddio 03-12-2010 12:03 AM

Quote:

Originally Posted by weekend warrior (Post 1212714)
Sounds too easy. Where can I pick some up @?

Click the "Chicken Soak" link in the first paragraph. :wink:

John

weekend warrior 03-12-2010 12:08 AM

Thanks for the info

T-Man 03-12-2010 05:13 AM

Has any one tried it on smoked turkey....??

jonboy 03-12-2010 05:54 AM

John,
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Thanks,
jonboy

eugenius67 03-12-2010 05:57 AM

Thanx for the research info daddio, got to finr me sum dat chit:-P

BBQ_Mayor 03-12-2010 06:40 AM

Great review daddio. Where can I find your pork injection review?

PatioDaddio 03-12-2010 09:52 AM

Quote:

Originally Posted by BBQ_Mayor (Post 1212765)
Great review daddio. Where can I find your pork injection review?

There are links to both the beef and pork reviews in the chicken soak post on the home page of my blog.

John

Plowboy 03-12-2010 10:02 AM

I couldn't agree more with your third paragraph. Sums it up. Nice article.

SmokeInDaEye 03-12-2010 10:24 AM

Thanks, John. Will need to try some out!

PatioDaddio 03-12-2010 10:26 AM

Quote:

Originally Posted by jonboy (Post 1212753)
John,
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Thanks,
jonboy

Four hours is what the package recommends, but in competition I usually brine for six hours. However, my competition brine is on the light side, meaning that it has less salt and more sugar than the typical 1:1 ratio.

I always trim first, brine, pat dry and add a light coat of my sweet rub before cooking.

I hope this helps,
John

deguerre 03-12-2010 10:28 AM

Actually, I would be interested in the chemistry involved.

PatioDaddio 03-12-2010 10:30 AM

Quote:

Originally Posted by deguerre (Post 1213037)
Actually, I would be interested in the chemistry involved.

Here you go!

John

deguerre 03-12-2010 10:39 AM

Quote:

Originally Posted by PatioDaddio (Post 1213043)
Here you go!

John

Now THAT was fun. Thanks!


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