Brining question - I wanna add some booze

bmonkman · 01-16-2013, 11:17 AM

Hopefully I will be brining a whole chicken this weekend. Hoping because it depends on whether my order of Game Changer arrives or not.

However, I would like to some American Honey to the brine to add to the flavour profile. Does anyone have a suggestion on how much to add? And I assume I should cut the water by the amount of booze I add, correct?

Thanks in advance.

Brian

Lake Dogs · 01-16-2013, 11:24 AM

Personally, I think it's a waste of good hooch. I would suggest that if you're planning on using BBQ Sauce to add a tiny amount to the sauce and let that carry the flavor over. Plus, if it's in the sauce, and the sauce is on-the-side, the other folks eating your Q that dont like the hooch flavor in the BBQ dont have to have it... Just a thought.

jgarcia · 01-16-2013, 11:29 AM

I agree with the above post. Save that stuff for drinking while you are cooking.

Skidder · 01-16-2013, 11:32 AM

Yup there way better places to put that stuff and it ain't in the brine but hey give it a go.

Lake Dogs · 01-16-2013, 11:48 AM

I mean, I LOVE bourbon; I drink it straight up; neat or on the rocks, in coke, etc. But, honestly, IMHO, it SUCKS on BBQ. Just my $0.02. I sure wouldnt waste good bourbon by putting it in a brine solution. If I were just hell bent to get that flavor on my Q, I'd put it in the sauce...

<--- that above from a guy who always does Patron shots [for the entire team, and in MBN the team gets quite large] before every category (whether blind turn-in or on-site). But, not IN BBQ... Nasty, IMHO. and a complete waste of good hooch.

Skidder · 01-16-2013, 12:02 PM

Quote:

Originally Posted by Lake Dogs

I mean, I LOVE bourbon; I drink it straight up; neat or on the rocks, in coke, etc. But, honestly, IMHO, it SUCKS on BBQ. Just my $0.02. I sure wouldnt waste good bourbon by putting it in a brine solution. If I were just hell bent to get that flavor on my Q, I'd put it in the sauce...

<--- that above from a guy who always does Patron shots [for the entire team, and in MBN the team gets quite large] before every category (whether blind turn-in or on-site). But, not IN BBQ... Nasty, IMHO. and a complete waste of good hooch.

I'm thinking there's the answer you need right there.

ssbbqguy · 01-16-2013, 02:19 PM

Finish glaze or sauce would be the easiest to get your flavor. Steve.

fweck · 01-16-2013, 02:27 PM

It may actually dry out the meat, think of the de-icer you pour into a gas tank.
Many years ago I marinated some really nice rib eyes in a red wine the flavor from the wine was fine, but the meat was tough and dry, never did that again.

JohnHB · 01-16-2013, 06:09 PM

Ignore the critics. Wines & spirits have been used in marinades for centuries. For interest check out the link below (it also leads to other links).

http://www.food.com/recipe/bourbon-marinade-93773

Also I do not hold high any comments from anyone who cooks a steak to well done - a well done steak has lost some of its essential moisture. Just to balance that a rare steak hasn't developed its flavour from the caramelisation - I go for medium rare!!!!!

01-16-2013, 11:17 AM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA	Brining question - I wanna add some booze Hopefully I will be brining a whole chicken this weekend. Hoping because it depends on whether my order of Game Changer arrives or not. However, I would like to some American Honey to the brine to add to the flavour profile. Does anyone have a suggestion on how much to add? And I assume I should cut the water by the amount of booze I add, correct? Thanks in advance. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]

01-16-2013, 11:24 AM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Personally, I think it's a waste of good hooch. I would suggest that if you're planning on using BBQ Sauce to add a tiny amount to the sauce and let that carry the flavor over. Plus, if it's in the sauce, and the sauce is on-the-side, the other folks eating your Q that dont like the hooch flavor in the BBQ dont have to have it... Just a thought. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

01-16-2013, 11:29 AM	#3
jgarcia On the road to being a farker Join Date: 09-11-12 Location: St Louis, MO	I agree with the above post. Save that stuff for drinking while you are cooking. __________________ 22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque

01-16-2013, 11:48 AM	#5
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I mean, I LOVE bourbon; I drink it straight up; neat or on the rocks, in coke, etc. But, honestly, IMHO, it SUCKS on BBQ. Just my $0.02. I sure wouldnt waste good bourbon by putting it in a brine solution. If I were just hell bent to get that flavor on my Q, I'd put it in the sauce... <--- that above from a guy who always does Patron shots [for the entire team, and in MBN the team gets quite large] before every category (whether blind turn-in or on-site). But, not IN BBQ... Nasty, IMHO. and a complete waste of good hooch. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

01-16-2013, 02:27 PM	#8
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN	It may actually dry out the meat, think of the de-icer you pour into a gas tank. Many years ago I marinated some really nice rib eyes in a red wine the flavor from the wine was fine, but the meat was tough and dry, never did that again. __________________ Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

01-16-2013, 11:32 AM	#4
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Yup there way better places to put that stuff and it ain't in the brine but hey give it a go.

01-16-2013, 02:19 PM	#7
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Finish glaze or sauce would be the easiest to get your flavor. Steve.

01-16-2013, 06:09 PM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Ignore the critics. Wines & spirits have been used in marinades for centuries. For interest check out the link below (it also leads to other links). http://www.food.com/recipe/bourbon-marinade-93773 Also I do not hold high any comments from anyone who cooks a steak to well done - a well done steak has lost some of its essential moisture. Just to balance that a rare steak hasn't developed its flavour from the caramelisation - I go for medium rare!!!!! __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker