An interesting look at brining

Bludawg · 11-15-2012, 03:47 PM

With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up . http://www.seriouseats.com/2012/11/t...p_serious_eats

The_Kapn · 11-15-2012, 03:56 PM

Recent topic here.

http://www.bbq-brethren.com/forum/sh...t=serious+eats

Clears up nothing for me.

TIM

mrboy · 11-15-2012, 04:31 PM

I've been brining chickens all summer in a 6% salt brine, using a cooler, water, salt and ice, and loved it. This weekend I used the surface brine outlined in the link in the previous post.

The results were excellent. Amazingly the bird doesn't turn out to salty, and just as he says, the texture and flavor is better than traditional water/salt brine.

Throw in the ease of this method and I'm sold!

11-15-2012, 03:47 PM	#1
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	An interesting look at brining With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up . http://www.seriouseats.com/2012/11/t...p_serious_eats __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-15-2012, 03:56 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Recent topic here. http://www.bbq-brethren.com/forum/sh...t=serious+eats Clears up nothing for me. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-15-2012, 04:31 PM	#3
mrboy Knows what a fatty is. Join Date: 03-10-12 Location: Champaign, Il Downloads: 0 Uploads: 0	I'm sold! I've been brining chickens all summer in a 6% salt brine, using a cooler, water, salt and ice, and loved it. This weekend I used the surface brine outlined in the link in the previous post. The results were excellent. Amazingly the bird doesn't turn out to salty, and just as he says, the texture and flavor is better than traditional water/salt brine. Throw in the ease of this method and I'm sold!