Bludawg
somebody shut me the fark up.
With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up . http://www.seriouseats.com/2012/11/...turkey-thanksgiving.html?ref=pop_serious_eats
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working on DNS.. links may break temporarily.
An interesting look at brining
- Thread starter Bludawg
- Start date
Recent topic here.
http://www.bbq-brethren.com/forum/showthread.php?t=147340&highlight=serious+eats
Clears up nothing for me.
TIM
http://www.bbq-brethren.com/forum/showthread.php?t=147340&highlight=serious+eats
Clears up nothing for me.
TIM
mrboy
Full Fledged Farker
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!
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!
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