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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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12-27-2012, 08:10 AM | #1 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Chicken experimentation
So far the best brine i have used overnight in comp time constraints for whole chicken was my Cajun brine which is just water, salt, pepper, garlic cloves, chopped onion and crab boil concentrate. I'm gonna do a side by side comparison of 2 brines I have measured out by sodium.
They will be a brine of lawrys season salt and brown sugar and a bps money rub brine. Here his my equations. If any of you comp guys got a good brine for a win hungry Texan that only competes in my area, send me a pm or a link so I can try it. Here we go: 92,160 mg sodium- 1cup kosher salt 23,040 mg sodium 1/4 cup kosher salt 5520 mg sodium in 1/4 cup *bps money rub 22080 per 1 cup 960 mg difference 1 cup 1tbs bps money rub per 1 qt water*= around 8% brine solution If I'm missing anything here, let a brotha know. Chickens are .$77# so this is cheap comp practice. |
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12-27-2012, 10:46 AM | #2 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
pm sent.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-27-2012, 03:38 PM | #3 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Yes it was listed twice as a "therefore" so nobody had to bust out pen and paper
Got your pm |
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