He says it all at the beginning.
Let me start this off by saying I don't brine my meat. Ever. Not for Thanksgiving, not for my Sunday supper, and certainly not for a quick weeknight meal. This post is about the reasons why.
Everyone is entitled to their opinion and the redirects from here will help his blog status, I am sure.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.