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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 11-22-2012, 11:30 PM   #1
Arlin_MacRae
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Default Patio Daddio - Your Brine Was...

SUPERB!, Thank you!

I've never brined a bird before, Today I jumped in with both feet.
In one pot I did two breasts, and in another a single whole bird.
Because the added solutions in the breasts were a little high I backed the salt in that pot down to one cup. The whole bird drowned in the original recipe.
One of the breasts was for my boss/neighbor so I had a little pucker factor going. (chuckle)

Every one of them was perfect. I am SOLD on brining.

Thanks a ton!

Arlin
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Unread 11-22-2012, 11:42 PM   #2
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Arlin - That is high praise indeed, sir. I am very happy that the brine worked well for you.
Thanks for the feedback.

All the best,
John
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Unread 11-23-2012, 12:02 AM   #3
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So are one of you fellers gonna post the recipe or a link?
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Unread 11-23-2012, 12:24 AM   #4
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Just want to chime in and say I too love the brine. Never used it on turkey but it is excellent with chicken. Very flavorful.
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Unread 11-23-2012, 12:40 AM   #5
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Here's the recipe.

John
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Unread 11-23-2012, 12:55 AM   #6
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The Old Bay and Chinese 5 spice in there are very intriguing - I will most definitely give that a shot. Thanks!
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Unread 11-23-2012, 01:06 AM   #7
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Quote:
Originally Posted by gtr View Post
The Old Bay and Chinese 5 spice in there are very intriguing - I will most definitely give that a shot. Thanks!
That's what I thought too. I half-expected it to have an exotic flavor, but it wasn't odd at all. More erotic than exotic! Sexy damn bird!!
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Unread 11-23-2012, 01:11 AM   #8
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I used the same brine recipe, the guests and I loved it! Thanks again PD!
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Unread 11-23-2012, 08:13 AM   #9
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Yup, I used it and the bird was great. That's a keeper for sure.
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Unread 11-23-2012, 08:43 AM   #10
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I used the brine last year and it was excellent I did not brine this year and the white meat was a little dry. I also went by my temp gauge Tookk bird off @ 176 The pop up was already up- unsure for how long. Will definately brine next time
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Unread 11-23-2012, 08:47 AM   #11
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I used John's brine on a 12.5# fresh bird and it was the tastiest turkey I have ever prepared. Thanks John!
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Unread 11-23-2012, 09:57 AM   #12
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Johns brine recipe has been our go to since he posted it. If anyone hasn't checked out Johns blog your crazy if ya don't. He has some fantastic recipes on there. His cranberry/orange bbq sauce has always been a hit. Another great one is his New Years stew on a cold fall or winter day with a huge hunk of crusty bread.
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Unread 11-23-2012, 03:00 PM   #13
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Quote:
Originally Posted by Skidder View Post
Johns brine recipe has been our go to since he posted it. If anyone hasn't checked out Johns blog your crazy if ya don't. He has some fantastic recipes on there. His cranberry/orange bbq sauce has always been a hit. Another great one is his New Years stew on a cold fall or winter day with a huge hunk of crusty bread.
I'm really glad that you dig the cranberry-orange BBQ sauce. It's great on turkey.

John
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Unread 11-23-2012, 04:08 PM   #14
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I too tried your brine. It was excellent. Wish I had seen the recipe for the cranberry/orange bbq sauce. I think that would have put it over the top! At any rate, my turkey was the first to be eaten and folks were asking if I had more.

Took some photos.

Started with a clean slate - a farm raised, fresh HO-KA...



Next, I had the little munchkin squeeze the fresh orange and lemon juice...




Then after sitting in the brine overnight, onto my 26 1/2 inch Weber One Touch...



The finsihed product...



Absolutley delicious!

On a side note, I've tried posting to your blog, but it keeps asking that I re-type the alpha code (guess it considers me a robot) and when I do it states try again as its wrong. Love your blog!
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Last edited by Pig Daddy; 11-23-2012 at 04:39 PM..
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Unread 11-23-2012, 06:05 PM   #15
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Gotta give props as well, this is my third year using the brine smoke one and roast one in the oven and everyone loves it.
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