Newbie to the site...

mrkkti · Jul 10, 2004

...been reading a lot of the posts here, great stuff. I haven't used my smoker/grill yet (new to that too, I did post an introduction in the Cattle Call forum), but I was wonder, brining....what stuff do you brine, what don't you brine. Read about someone brining butts. One response said they only b rine poultry. Well, I was thinking my first attemp at Q'ing would be either ribs, chicken, game hens, or all of thee above. Wasn't even considering brining the chicken; was just going to use a rub....is that a bad thing?

chad · Jul 10, 2004

Some brine chicken. Some brine turkey (fresh -- the regular commercial stuff like Butterball is already injected/brined).

A recent discussion ensued about brining pork butt.

I'm trying out brined ribs today.

Look up recipes and give it a go. Heck, it's your food - do what you want!!

If it's nasty -- bury it in the yard and nobody will know unless you tell 'em or I show up with my Bobcat!

mrkkti · Jul 10, 2004

DFLittle said:
...Heck, it's your food - do what you want!!

If it's nasty -- bury it in the yard and nobody will know unless you tell 'em or I show up with my Bobcat!

Yea! you're right! It is my food, damn-it!

Aahhmmm, don't think the wife would like the bobcat tearing up the backyard however :wink:

Bill-Chicago · Jul 10, 2004

Don't listen too much to DF when it comes to burying stuff. I think he's part gopher or something.

Lots of people brine birds, some I learned this week brine a butt.

Me, never. I watch the sodium, so I just like to marinade and rub.

parrothead · Jul 10, 2004

Brine that bird. You won't regret it.

BBQchef33 · Jul 10, 2004

turkeys and chickens brine great.. I have a few brines posted in the receipe sections for poultry.

Salmon brines up nice too.. takes about 2-3 hours.

I used to brine butts in apple juice and herbs. makes a difference, but not worth the bother.

never brined ribs....interesting concept.

Bigmista · Jul 10, 2004

I brine my butts!! Two days in water with enough sea or kosher salt to float an egg. Then I add sugar, vinegar, Worchestershire sauce and whatever spices strike me at the moment.

Mista

JacksonsDad · Jul 10, 2004

Bigmista said:
I brine my butts!!

Mista

Man, you learn something new about your pals everyday!

Wayne · Jul 10, 2004

A good brine soak will generally always improve any good large chunk of meat. It saturates it with water and makes for a jucier finished product. If you smoke a turkey that is already injected, like a butterball, then they are already brined. It is one of Butterballs secrets for a juicy bird. Any more brine will not improve their flavor. Be sure that you keep the meat cool when you brine it or you will cause a run on the local bathrooms.

parrothead · Jul 11, 2004

Good point Wayne! I always brine in the fridge. If you don't have the room in the fridge, use a cooler and add plenty of ice. I believe that you want the brining done below 40 degrees.

Newbie to the site...

mrkkti

Knows what a fatty is.

chad

somebody shut me the fark up.

mrkkti

Knows what a fatty is.

Bill-Chicago

somebody shut me the fark up.

parrothead

somebody shut me the fark up.

BBQchef33

Grand Poobah and Site Admin

Bigmista

somebody shut me the fark up.

JacksonsDad

Guest

Wayne

is Blowin Smoke!

parrothead

somebody shut me the fark up.

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