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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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11-15-2012, 03:47 PM
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#1 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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An interesting look at brining
With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up . http://www.seriouseats.com/2012/11/t...p_serious_eats
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-15-2012, 03:56 PM
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#2 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Recent topic here.
http://www.bbq-brethren.com/forum/sh...t=serious+eats Clears up nothing for me. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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11-15-2012, 04:31 PM
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#3 |
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Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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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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