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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-03-2011, 06:48 PM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Brine Expert Needed, Fast Help Requested. Dinner is waiting!!!
I have only Brined a few times without much success in flavor difference. Today I did up a heavy seasoning mix in hope of making my plain old chicken better.
Question, It appears most of you rinse before putting on the cooker. Is this really necessary? Seems to be an unneeded step unless I am missing something. The point of Brining is to impart flavor, why rinse it away from the surface???
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-03-2011, 06:54 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is my understanding.
Brine is salt based. Marinade is acid based. Brine is intended to make things more moist, not to impart flavor, and is usually rinsed off after working its magic. Marinade is used to impart flavor.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-03-2011, 06:55 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Basically rinsing off the excess salty water so you have a clean base for your rub.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-03-2011, 07:01 PM | #4 |
Knows what a fatty is.
Join Date: 01-21-11
Location: Franklin, NC
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Did you brine or marinate your chicken? I rinse off brine, but don't when marinating... I also pat the chicken dry after rinsing before putting on additional spice. Sugar and salt are the only things I use to brine. I then add additional spice on top of and under the skin before putting it on the grill.
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11-03-2011, 07:06 PM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Brine is very salty, your meat will be salty enough. If you don't rinse you'll probably end up with an over-salted meal.
Like HeSmellsLikeSmoke has stated, the brining process has already done it's job inside the meat and it's a good idea to rinse off all the exterior liquid.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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11-03-2011, 07:08 PM | #6 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I brine whole birds and don't parts and pieces.
When you brine you get a salty film on exterior, that is what I rinse off. Brining sucks moisture into the bird. What is on the outside doesn't add anything and like he said above doesn't let your rub adhere well.
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John |
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11-03-2011, 07:36 PM | #7 | |||
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
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Thanks for all the advice from each that responded. Pron to follow!
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-03-2011, 07:37 PM | #8 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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Bringing by process carries a bit of the flavor of the water into the meat. You should get a noticeable amount of flavor in the meat. If not, you need to look at the flavors your using and perhaps extend the duration of the brining.
If you want a good example, try using mace. It is VERY strong. It will absolutely be present when you taste the meat. I would only do this with a leg or thigh, don't do an entire bird. Just as an example. |
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11-04-2011, 09:50 AM | #9 | ||
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Brining 101 guy here, just some comments/clarifications as it's that time of year and a lot of new people have brining questions:
Quote:
One of the main reasons for brining is to add flavor deep. When you brine, any spices, flavors in the brine will be carried deep into the bird. So the flavor it adds is dependent on the brine you added. Quote:
Ever since my first versionof Brining 101 came out in 2000 there just so much information, it's hard to know what's right, what's wrong. Like rinsing. I don't rinse birds, when I teach, when I cook and no one has ever told me it's overly salty, even when I've used an overly salty brine for testing. One of the main reasons I DO hear people talk about rinsing is more to make sure you rinse, pat dry and let it air dry because they think it will help with a more moist skin. Here's my suggestion. Test it yourself and Practice. Your taste buds will be the ones to know AND it's important, but if your rub is salty, I've seen that, when added to a brined bird actually increase the salt taste. Get some chicken. Brine some. Don't brine some. Experiment. Rinse, don't rinse. A little experimentation with cheap chicken will let you zero in on a brine that works for you.
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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11-04-2011, 11:00 AM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Russ. Not to put too fine of point on it, but isn't brine defined as salt desolved in water? If you add elements to the saline solution for flavor, such as sugar or spice, seems to me you are doing more than just brining. If the added elements are acidic, then you are mixing brine with marinade to some extent.
I realize that the word brining, in cooking, has evolved to include more than salt and water, but that doesn't mean that using salt and water brine is the wrong brine to use to add moisture.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-04-2011, 01:28 PM | #11 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Check out Waynes "Thirdeye" site. He explains it well also. He also has some recipies for Brines & Flavor Brines. In my opinion, Brining makes the meat, All Meat moist and flavorful where marinades are made to help in tenderizing a piece of meat to be grilled.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-04-2011, 01:36 PM | #12 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
I guess in theory the most BASIC brine would be salt and water, but all I've read said it has to have some component of sweet to work too, but osmosis does indeed happen because just the salt and water % is higher in the brine than the meat. I for one have never seen a brine of just salt and water. Typically it's salt, liquid and some level of sweet to balance out the flavor of the salt. That being said, my point was that the point made that brining doesn't add flavor was wrong. Why would you want to add just salt flavor and miss an opportunity to carry more flavors deep into the meat. That's probably why I've never seen just a salt & water brine. But adding flavors doesn't make it NOT a brine? Brine = Salinity Marinde = Acid
__________________
Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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11-04-2011, 01:51 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Come on over and I will show you a brine with nothing but saltwater. The reason I brine? I like to cook my poultry outside. (Kettle or smoker) Smoking poultry can dry it out. Brining ensures it doesn't dry out. If i want to go to flavortown (to use a geeky Guy Fieri expression) I utilize other methods.
Throw a 15lb turkey in 10 gallons of water - what is the ratio of spices to water? (depends on the spice) Throw a 15lb turkey in 10 gallons of water - what is ratio of salt to water? - easy! 1 cup of salt to 1 gallon of water. Now I do add some seasonings to my brine upon occasion, but if I am giving advice for newbie briners? K.I.S.S. I use the K.I.S.S. method on all my smoking. Simple is better. IMHO Further to the topic: When is brining your turkey NOT a good idea? http://sirporkalot.com/2010/11/brini...-fact-fiction/
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John |
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