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Unread 04-15-2012, 04:56 PM   #61
PatAttack
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Mike, I have received mine also. Many thanks, Brother.

Hope to try it out next weekend!

Thanks again!
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Unread 04-15-2012, 05:16 PM   #62
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Ok, here ya go....

Mike, I have to honestly say that I did not like it.... I loved it.

that side by side comparison was the way to really try it. I got a large pack of the boneless skinless thighs from Sam's Club. There was 18 in the pack, so 9 hit the brine and 9 stayed just like they were out of the pack. To do a fair test, I did NOT use my rub so that it would get a fair flavor profile. The only other thing I did was to dip them in my sauce like I normally do.

I mixed it half strength and soaked the 9 thighs in a zip style plastic bag for 4 hrs.

I cooked them in a half size aluminum pan with my "magic" juice just like I would do at a competition.

I ended up with 4 "testers". I did not tell them which was which, just put one each on their plate and told them to eat this one first then this one.... the first one was the "plain" one. the next was the one I brined. They ALL agreed that the second one (brined) was for sure the better.... I had one of the regular and 4 of the brined and will use it at my comp I have coming up in just over 2 months.

Great job.... great flavor.... great overall....

I highly recommend it for chicken... and would also think it would be great with any poultry. Very possibly great for fish as well... Overall, yes, try it on anything....

My wife has given me permission to buy more for just when I want to cook...
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Unread 04-15-2012, 05:35 PM   #63
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Awesome! Glad you liked it!
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Unread 04-17-2012, 10:38 AM   #64
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I got mine in last week but didn't get to cook. So this weekend it will be used and will post my results. Thanks again for letting me sample.
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Unread 04-26-2012, 10:16 PM   #65
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Well, I gave away over 30 lbs. of this stuff a couple weeks ago... sure would like to hear some feedback... (good or bad)

Mike
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Unread 04-30-2012, 12:40 PM   #66
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I was hoping to see/hear more reviews too....

I have 3 slabs of St. Louis style ribs I just put on the smoker after a 2 hr soak in the half strength brine.... these ribs were brined, rubbed with my rub, and will do the full comp style cook... will see how they turn out.... I will have to rely on my wife for this profile as I can not eat pork... stupid allergy reaction is not worth the agony to taste it... real bummer too.
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Unread 04-30-2012, 01:06 PM   #67
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Quote:
Originally Posted by smoke-n-my-i's View Post
I was hoping to see/hear more reviews too....

I have 3 slabs of St. Louis style ribs I just put on the smoker after a 2 hr soak in the half strength brine.... these ribs were brined, rubbed with my rub, and will do the full comp style cook... will see how they turn out.... I will have to rely on my wife for this profile as I can not eat pork... stupid allergy reaction is not worth the agony to taste it... real bummer too.
Awesome, definitely keep us posted on your rib experiment.

As far as the other reviews go, here are some links to the recent posts about folks experiences with our new brine...

http://www.bbq-brethren.com/forum/sh...d.php?t=131875

http://www.bbq-brethren.com/forum/sh...d.php?t=131896

http://www.bbq-brethren.com/forum/sh...d.php?t=131856

http://www.bbq-brethren.com/forum/sh...d.php?t=131738

http://www.bbq-brethren.com/forum/sh...d.php?t=131764
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Unread 04-30-2012, 01:31 PM   #68
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This may sound crazy for some people, but I'm going to use the brine sample for the 1st time at a comp. this weekend . Plan on mixing at half-strength and let the chicken halves brine overnight. I didn't get a chance to experiment this past weekend but I'm feeling confident that you guys make a fine product based on your rubs that I've used. So if you have any last minute brine secrets you want to share, I'd love to hear them
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Unread 04-30-2012, 01:47 PM   #69
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Quote:
Originally Posted by JS-TX View Post
This may sound crazy for some people, but I'm going to use the brine sample for the 1st time at a comp. this weekend . Plan on mixing at half-strength and let the chicken halves brine overnight. I didn't get a chance to experiment this past weekend but I'm feeling confident that you guys make a fine product based on your rubs that I've used. So if you have any last minute brine secrets you want to share, I'd love to hear them
You'll be fine. A couple of our teams are using the brine at half-strength for 12 hours are are getting outstanding results. However, this is on chicken thighs, so for chicken halves, you might need to extend the time a bit more.
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Unread 04-30-2012, 04:44 PM   #70
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RIBS, RIBS, RIBS.....

Spares cut down to St. Louis style......

I brined at half strength for 2 hrs for a starting point.... after said and done, my wife (CBJ judge) could tell a difference. I cooked the trimmings with nothing at all done to them... just raw meat. The ribs like I said were brined for 2 hrs, half strength. I used my regular rib rub and home made sauce as usual. She tasted the plain, and also some of just the meat from the ribs. She suggested maybe 3 hrs next time....but could tell a BIG difference. Definite winner again.... Super on chicken, and now ribs.... what will I try next????? stay tuned....
Attached Images
File Type: jpg P4300912.jpg (76.5 KB, 78 views)
File Type: jpg P4300913.jpg (77.2 KB, 79 views)
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Unread 04-30-2012, 04:48 PM   #71
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here's a side shot...

This had been cut for abt 25 minutes, and you can see where it is starting to look a little "dry" now.... when I cut them, they were shining with moisture.....
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Unread 04-30-2012, 04:49 PM   #72
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Damn, those look good!
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Unread 04-30-2012, 05:06 PM   #73
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update, I had only cut the one rack.... if you look at the pic of the 3 slabs, that would be the smallest, I believe it was the top one in the pic, the smallest one.

I just cut up the other two slabs.... WOW..... moisture, moisture, moisture.... for sure WET..... these were the thicker slabs and I do believe that the thinner one had dried out some.... If this had been a comp, all three would have been cut at the same time, and I would have seen this sooner....

So, to sum it up, BRINE THOSE RIBS.......
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Unread 04-30-2012, 07:21 PM   #74
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Quote:
Originally Posted by kcmike View Post
Awesome, definitely keep us posted on your rib experiment.

As far as the other reviews go, here are some links to the recent posts about folks experiences with our new brine...

http://www.bbq-brethren.com/forum/sh...d.php?t=131875

http://www.bbq-brethren.com/forum/sh...d.php?t=131896

http://www.bbq-brethren.com/forum/sh...d.php?t=131856

http://www.bbq-brethren.com/forum/sh...d.php?t=131738

http://www.bbq-brethren.com/forum/sh...d.php?t=131764
ya missed one fella.

good stuff!

http://www.bbq-brethren.com/forum/sh...d.php?t=130976
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Unread 05-01-2012, 02:46 PM   #75
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I brined some chicken breast last weekend and they came out great! I'm doing a comp this weekend and will be brining chicken halves and my ribs after seeing the pics! Will report back Sunday with results.
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