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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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10-17-2018, 01:37 PM | #1 |
Full Fledged Farker
Join Date: 03-13-18
Location: Texas
Name/Nickname : Kade
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Chicken brine?
Thought I’d throw some yard bird on the egg this weekend. Wet brine or dry brine? Is there really much difference?
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10-17-2018, 01:43 PM | #2 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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If it's enhanced, it's already brined, to me.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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10-17-2018, 02:14 PM | #3 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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The biggest difference to me is that a wet brine makes the skin soggy. You can do it a couple days before, but then you still should let the skin dry for another day.
Here's what I do for whole chickens and turkeys: 1. Spatchcock the bird the day before. (https://amazingribs.com/more-techniq...terfly-poultry) and remove wishbone. 2. Dry brine. (https://amazingribs.com/tested-recip...ul-wet-brining) 3. Place the bird on a rack over a tray and put in the fridge overnight. 4. Mix herbs and spices with a stick of room temperature butter. 5. Rub butter mixture under and over the skin. 6. Smoke indirect at high heat (350* or higher) to 165* in the thickest part of the breast. 7. Slice and eat right away. Resting just lets it get cold and the skin soggy. Note: Birds absorb smoke like a sponge. Have a clean stick fire or use only a small amount of wood if using charcoal and chunks. For the turkey below, I used one chunk of cherry wood, about the size of a D battery and it had plenty of smoke flavor. The following 15 LB turkey took less than two hours at around 375*:
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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10-17-2018, 02:31 PM | #4 |
Full Fledged Farker
Join Date: 03-13-18
Location: Texas
Name/Nickname : Kade
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Thanks THoey, good read on the dry brine.
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10-17-2018, 02:51 PM | #5 |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
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10-17-2018, 03:24 PM | #7 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I like a dry brine with kosher salt and maybe some pepper 75% of the time. The other 25% of the time I'll "wet brine" with Oakridge BBQ Game Changer.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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10-17-2018, 03:53 PM | #8 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I prefer to use Cornell Chicken Sauce as my brine,which leaves the skin paper-thin and crispy.
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10-17-2018, 08:30 PM | #9 |
Knows what a fatty is.
Join Date: 10-17-17
Location: Valley Village
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I've always found that brining makes the chicken too salty. Even if it's just a few hours. Even tried rinsing the skin off. anyone else?
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Instagram @carnivorekingdom |
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10-17-2018, 08:30 PM | #10 |
Full Fledged Farker
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
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So... I think that I need a little education. Are you saying that some/most/all chicken is "enhanced" just like Butterball etc turkeys are? If so, I had no idea that this was being done. I usually buy "free range/antibiotic free" chicken (for whatever small bit of good that does me). If I am misinterpreting, my apologies. I've been learning a lot from hanging out here, and this may be another thing that I never knew. Thanks!
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10-17-2018, 09:11 PM | #11 |
Full Fledged Farker
Join Date: 03-13-18
Location: Ramona,Ca.
Name/Nickname : SoCal
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Done tons of chicken.....never brined anything. Just rub it and cook it
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10-17-2018, 09:36 PM | #12 |
Knows what a fatty is.
Join Date: 10-30-16
Location: Northeast Wisconsin
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Half cup sugar quarter cup
Kosher salt about hr half for chicken pieces Whole chicken about 3 hours I brine all poultry and pork about her per pound rinse then rub It gets the blood out of chicken and makes friends say that's the best I've ever had |
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10-17-2018, 09:38 PM | #13 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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Thanks from:---> |
10-17-2018, 09:45 PM | #14 |
Full Fledged Farker
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
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Thanks for the clarification. I never knew that was done to chicken. Something to watch for.
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10-17-2018, 09:47 PM | #15 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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If you buy " grocery store chicken" it has already been brined.You can purchase "non enhanced" chicken at some stores and Farmers markets.Nothing wrong with throwing it( storebought) chicken in a ziplock overnight into the fridge with some herbs and seasonings for flavor.Most chicken is sold with an already enhanced solution added.They get the same money per pound for salt water as they do the chicken.When processing millions of pounds per day,it adds up.
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