L
Low-n-Slow
Guest
John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice.
I'm using this brine for my trial-run turkey, and intend to on the "official" turkey. Funny story when looking for the elusive Chinese Five Spice. I Looked at a couple close smaller grocery stores, empty handed, I decided to call around. EVERY place I called, said they didn't carry it, and that someone else had just asked about it. I finally decided to stop at a lowly tiny Food Lion grocery store next to my house. I asked a stock lady, and she said that every thanksgiving someone asks about it and that they didn't have any. Just as I turned to leave, she mentioned that I could check their McCormick seasoning area of the regular spice section and LOW AND BEHOLD there it was. It's not the Sun Luck brand, but by golly I got some. Funny thing is what can you imagine these other people are using this Chinese Five Spice for...?
It really sucks living in a podunk town.
Looking forward to the cook tomorrow! Thanks for the recipe!
John,
I used your simple brine today on an inhanced bird. I cut the salt down from 1.5 cups to just 1 cup. Also, what is the difference between light brown sugar and dark brown sugar. The recipe I used didn't specify so I used light brown.
After many years of doing it my way, I'm going for the brine this Thanksgiving and your recipe is the one I'm using. The combination of flavors sounds real enticing. Thanks!
What's funny is while we were at a comp in Mesquite,Nv this labor day I met a guy from St George,Ut that was raving about your brine..don't ask me how we got on the subject of turkey in 115 degree heat..lol!...I'll have to try your recipe this year..the Internet has truly shrunk the world.
John, thanks for sharing the recipe, looking forward to giving it a try. Out tomorrow in search of that illusive Chinese Five Spice.
BUMP!
Patio,
Got my 20 #er in the brine as we speak. Used the basics of your recipe, added some, took some away based on available ingredients. Plan on smoking tonight on my stickburner. Burning charcoal (K) and cherry and apple wood. Plan on using temps between 250 and 275*. Any thoughts on time it may take? Thanks for the recipe and help.
I am going to be doing a 12 1/2 lber this weekend using this recipe. First brine ever. Thanks for this.
Question, breat up or down?