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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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11-21-2012, 09:56 AM | #1 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Reusing Turkey Brine for Chickens
Got my turkey in Patio Daddio's Ultimate TG Turkey brine (http://www.patiodaddiobbq.com/2009/1...key-brine.html) and am gonna take it out & smoke today. Thinking out doing a couple beer can chickens for dinner tonight & was wondering a couple of things.
1. Any reason not to use the turkey brine for those chickens.? It was made yesterday & always lots of ice in it. 2. Is brining a couple chickies for 4 hours or so (whatever time needed to cook a 14 lb turkey at 325 on a BGE) gonna do much for them? This brine looked/smelled incredible and i hate to waste it.
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11-21-2012, 11:11 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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As long as the brine has been kept cold I see no reason you cant dunk a few cluckers in there. I wet brine 1 hr per lb so it should work well.
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11-21-2012, 11:14 AM | #3 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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^.....Yep, shouldn't be a problem, and the chickens should take up the brine ok in that amount of time.
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11-21-2012, 11:30 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Do it!
I've done it a couple of times with different meats. I also hate to throw away a good brine.
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11-21-2012, 01:11 PM | #6 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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It's a done deal. Thank y'all for the speedy feedback.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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11-21-2012, 01:26 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It sounds like it's too late, but if the brine has been used for the turkey I'm not sure I would feel comfortable using it for chickens. No science behind it, it just sounds like an opportunity for problems.
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11-21-2012, 01:44 PM | #8 |
Is lookin for wood to cook with.
Join Date: 05-16-12
Location: Amsterdam
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Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.
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11-21-2012, 01:55 PM | #9 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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11-21-2012, 02:07 PM | #10 |
Is lookin for wood to cook with.
Join Date: 05-16-12
Location: Amsterdam
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