|
Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
|
Thread Tools |
03-23-2012, 06:37 AM | #1 |
Found some matches.
Join Date: 06-22-09
Location: Atlanta Georgia
|
Brining in a cooler
All,
I am going to be preparing more boston butt than I can put in my fridge for the brine. I am thinking get a couple of the styrofoam disposable coolers, put in the butts and brine and then top them off with ice however I have never done this. Anyone have suggestions or comments? If I can still see ice in the mix is the temp ok or should I periodically check temperature? What temp is ok? Thanks! |
|
03-23-2012, 07:16 AM | #2 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
|
Is there an echo in here?
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
|
03-24-2012, 06:54 AM | #3 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
|
I would put the meat in a plastic bag to protect brine quality. If not you end up staining the cooler with seasoning and diluting the brine. Also eliminates chance of picking up foreign taste from the cooler.Still check the ice but not losing flavor this way. Steve.
|
|
03-24-2012, 10:29 AM | #4 | |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
|
Quote:
__________________
PorkQPine |
|
|
03-24-2012, 10:49 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Now that you asked in the catering section, i can surely say if your brining butts, your losing money.
Brining is for those that cant cook juicy BBQ. Make sure you account for the ice your adding as water or as it melts youll weaken your brine strength.
__________________
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 |
|
03-25-2012, 03:11 AM | #6 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
|
Is this really your belief, or just as it applies to pork butts??
__________________
Crash - HIBarbeque.com |
|
03-25-2012, 03:26 AM | #7 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
|
We never brine butts, we do inject though. The main reason that we inject for catering is to maintain the same flavor profile that our clients have received at their initial tasting of our product.
Personally, I think you'd be better off injecting and then putting the butts in XXL Ziplocs and then on ice. JMO
__________________
Crash - HIBarbeque.com |
|
03-25-2012, 09:31 AM | #8 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
|
Crash is right on, forget about brine and butts, waste of time and injection works much better and is quicker. Time is money!!! The only thing I brine for a catering job is , nothing.
__________________
PorkQPine |
|
03-25-2012, 10:10 AM | #9 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
This is my belief with all BBQ.
What might yours be?
__________________
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 |
|
03-25-2012, 11:37 AM | #10 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
|
Poultry is better brined as a general rule. Big birds like it.Steve.
|
|
Thread Tools | |
|
|