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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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11-20-2012, 08:37 PM
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#1 |
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Knows what a fatty is.
Join Date: 07-17-12
Location: Belmont North Carolina
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Brine question
I'm doing a honey brined turkey on my BGE for thanksgiving but I'm also fring one. Do I brine the one I plan on frying?
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www.charlotte-pest-control.com |
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11-20-2012, 08:47 PM
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#2 |
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is Blowin Smoke!
Join Date: 07-30-11
Location: Southern New Jersey
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I brine my deep-fried turkeys with a diluted salt / sugar but heavy on the herbs / spices.
I heat the fresh herbs to release oils then add them to the boiling water where the salt / sugar will be dissolved. This helps to carry the flavor of the oils into the meat.
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Humphrey's DownEast Beast W/BBQ Guru |
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