Review: Kosmo's Q Chicken Soak (pic)

PatioDaddio · 03-11-2010, 11:11 PM

Review: Kosmo's Q Chicken Soak

You might remember that I've recently reviewed both the beef and pork
injections from Kosmo's Q. This time out I'll be giving my thoughts on the
relatively new Chicken Soak product from Kosmo.

Let me be clear in saying that I am a huge of brining poultry. I won't get
into all the science of osmosis and the denaturing of protein here, but
suffice it to say that it really works wonders. The bottom line is that it
adds a ton of flavor and moisture to what can often otherwise be dry and
boring meat.

Not only is brining just an all-around good idea, it's indispensable in
competition barbecue. At a contest you have one or maybe two bites to
impress the judges. Flavor and moisture are the two main criteria that will
separate a competitor from the also-rans.

One of the pains of brining is the cooking that is required to get all of the
sugar and salt dissolved into a solution. Then you have to cool it down. My
typical process entails making what I call a "brine concentrate". That
means that I add just enough water to the sugar and salt to get them
dissolved, then I dilute it when I'm ready to use it. For competition, this
minimizes the hassle when I get there, but in reality I've just shifted the
work. I still have to make the concentrate.

Here is where I think Kosmo's Chicken Soak really shines. It contains very
similar ingredients to my usual brine, but it dissolves in cold water. You just
add 3/4 cup of the dry mix to a half-gallon of water, stir, and go. Just soak
the chicken parts for four hours, then barbecue or grill as you normally
would. There's no muss and no fuss.

The labor savings are all well and good, but how good is it? I will say that
this product works exceedingly well. It dissolves quickly in cold water with
no caking or lumping. As for flavor and added moisture, it's great. I cooked
up some boneless/skinless breasts and bone-in thighs and both were
outstanding. I'd put this up against my competition brine any day.

-----

John

weekend warrior · 03-12-2010, 12:02 AM

Sounds too easy. Where can I pick some up @?

PatioDaddio · 03-12-2010, 12:03 AM

Quote:

Originally Posted by weekend warrior

Sounds too easy. Where can I pick some up @?

Click the "Chicken Soak" link in the first paragraph.

John

weekend warrior · 03-12-2010, 12:08 AM

Thanks for the info

T-Man · 03-12-2010, 05:13 AM

Has any one tried it on smoked turkey....??

jonboy · 03-12-2010, 05:54 AM

John,
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Thanks,
jonboy

eugenius67 · 03-12-2010, 05:57 AM

Thanx for the research info daddio, got to finr me sum dat chit

BBQ_Mayor · 03-12-2010, 06:40 AM

Great review daddio. Where can I find your pork injection review?

PatioDaddio · 03-12-2010, 09:52 AM

Quote:

Originally Posted by BBQ_Mayor

Great review daddio. Where can I find your pork injection review?

There are links to both the beef and pork reviews in the chicken soak post on the home page of my blog.

John

Plowboy · 03-12-2010, 10:02 AM

I couldn't agree more with your third paragraph. Sums it up. Nice article.

SmokeInDaEye · 03-12-2010, 10:24 AM

Thanks, John. Will need to try some out!

PatioDaddio · 03-12-2010, 10:26 AM

Quote:

Originally Posted by jonboy

John,
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Thanks,
jonboy

Four hours is what the package recommends, but in competition I usually brine for six hours. However, my competition brine is on the light side, meaning that it has less salt and more sugar than the typical 1:1 ratio.

I always trim first, brine, pat dry and add a light coat of my sweet rub before cooking.

I hope this helps,
John

deguerre · 03-12-2010, 10:28 AM

Actually, I would be interested in the chemistry involved.

PatioDaddio · 03-12-2010, 10:30 AM

Quote:

Originally Posted by deguerre

Actually, I would be interested in the chemistry involved.

Here you go!

John

deguerre · 03-12-2010, 10:39 AM

Quote:

Originally Posted by PatioDaddio

Here you go!

John

Now THAT was fun. Thanks!

03-11-2010, 11:11 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Review: Kosmo's Q Chicken Soak (pic) Review: Kosmo's Q Chicken Soak You might remember that I've recently reviewed both the beef and pork injections from Kosmo's Q. This time out I'll be giving my thoughts on the relatively new Chicken Soak product from Kosmo. Let me be clear in saying that I am a huge of brining poultry. I won't get into all the science of osmosis and the denaturing of protein here, but suffice it to say that it really works wonders. The bottom line is that it adds a ton of flavor and moisture to what can often otherwise be dry and boring meat. Not only is brining just an all-around good idea, it's indispensable in competition barbecue. At a contest you have one or maybe two bites to impress the judges. Flavor and moisture are the two main criteria that will separate a competitor from the also-rans. One of the pains of brining is the cooking that is required to get all of the sugar and salt dissolved into a solution. Then you have to cool it down. My typical process entails making what I call a "brine concentrate". That means that I add just enough water to the sugar and salt to get them dissolved, then I dilute it when I'm ready to use it. For competition, this minimizes the hassle when I get there, but in reality I've just shifted the work. I still have to make the concentrate. Here is where I think Kosmo's Chicken Soak really shines. It contains very similar ingredients to my usual brine, but it dissolves in cold water. You just add 3/4 cup of the dry mix to a half-gallon of water, stir, and go. Just soak the chicken parts for four hours, then barbecue or grill as you normally would. There's no muss and no fuss. The labor savings are all well and good, but how good is it? I will say that this product works exceedingly well. It dissolves quickly in cold water with no caking or lumping. As for flavor and added moisture, it's great. I cooked up some boneless/skinless breasts and bone-in thighs and both were outstanding. I'd put this up against my competition brine any day. ----- John Last edited by PatioDaddio; 03-11-2010 at 11:37 PM..

03-12-2010, 12:02 AM	#2
weekend warrior Knows what a fatty is. Join Date: 11-02-09 Location: Ventura, CA Downloads: 0 Uploads: 0	Sounds too easy. Where can I pick some up @? __________________ 22.5" Weber Performer, 18.5" wsm, old school 22.5'" red weber

03-12-2010, 12:08 AM	#4
weekend warrior Knows what a fatty is. Join Date: 11-02-09 Location: Ventura, CA Downloads: 0 Uploads: 0	Thanks for the info __________________ 22.5" Weber Performer, 18.5" wsm, old school 22.5'" red weber

03-12-2010, 05:13 AM	#5
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	Has any one tried it on smoked turkey....?? __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

03-12-2010, 05:57 AM	#7
eugenius67 Knows what a fatty is. Join Date: 01-17-10 Location: mentone AL Downloads: 0 Uploads: 0	Thanx for the research info daddio, got to finr me sum dat chit __________________ " Blaming guns for killing people is like blaming a pencil for bad spelling" ;

03-12-2010, 05:54 AM	#6
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	John, Is 4 hours the max time that chicken can be soaked? I have heard longer than that and it leads to rubber chicken. Do you recommend trimming your chicken before or after the soak? Thanks, jonboy

03-12-2010, 06:40 AM	#8
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	Great review daddio. Where can I find your pork injection review? __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

03-12-2010, 10:02 AM	#10
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I couldn't agree more with your third paragraph. Sums it up. Nice article. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

03-12-2010, 10:24 AM	#11
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Thanks, John. Will need to try some out! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

03-12-2010, 10:28 AM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Actually, I would be interested in the chemistry involved. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

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