Originally Posted by btcg
I usually order our bird from Whole Foods, and the wife cooks it. This year, after a pretty fair cook of a chicken using my Cajun Bandit rotiserrie, she said that she'd like to do the Thanksgiving turkey with me using the Weber and CB rotisserie.
So, when I ordered the bird the other day, the guy mentioned that they offer brining as a service. So I told him to brine the bird.
But when I told the wife, she took a pretty negative stance against brining (she's the Maryland version of the salt police). She believes it will make the bird salty... too salty.
The Terry definition of too salty is if she can taste ANY salt at all.
What say ye about brined birds? Will it have ANY salt taste? (never brined one before, myself).
It's still not too late to call off the brining.
Well, the reason I like to buy fresh birds (or frozen ones that are not enhanced) is so I can brine them myself. Nothing against Whole Foods or anything.
If this were my call, I would cancel the brine order, but keep the fresh bird on order. Tomorrow buy a whole chicken breast (not split breasts) or buy a whole chicken and butcher it yourself leaving the breast whole, then brine it and cook it this week. This way the wife will see what's up. My money's on the brined bird and your skill at the pit.
KCBS - CBJ
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