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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2012, 12:30 PM   #16
GreenDrake
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Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue.
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Unread 11-20-2012, 06:25 PM   #17
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Quote:
Originally Posted by wmarkw View Post
I made a batch of this tonight for a turkey I'm doing this weekend.

http://www.patiodaddiobbq.com/2009/1...key-brine.html
This is the brine I just plopped the breast in a few minutes ago.
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Unread 11-20-2012, 06:29 PM   #18
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Quote:
Originally Posted by GreenDrake View Post
Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue.
I did mine for 2 days. Turned out awesome. I also made his cran-orange bbq sauce to go with it.
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Unread 11-23-2012, 07:39 AM   #19
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Does anyone know what Rudy's in Austin uses? When I go there that's usually all I bother getting anymore. Tastes kinda Juniper-y to me, but I could be wrong.
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