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Unread 12-03-2012, 04:59 AM   #6
benniesdad
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Join Date: 09-26-12
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I am a big fan of brining cuts of pork and poultry. Although I have used the Weber Virtual Bullet’s apple brine recipe for my Thanksgiving turkey for years, I use a basic salt and sugar brine as part of my normal routine for direct grilling of leaner cuts like pork chops and boneless chicken breasts by far the most. I try to limit brining these cuts to about 4 hours. To me it is not about adding flavors or changing textures. What I like is that it extends the “sweet spot” for doneness for those cuts and it is easier to get them perfect and juicy.
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Last edited by benniesdad; 12-03-2012 at 10:20 AM..
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