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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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03-11-2010, 11:11 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Review: Kosmo's Q Chicken Soak (pic)
Review: Kosmo's Q Chicken Soak
You might remember that I've recently reviewed both the beef and pork injections from Kosmo's Q. This time out I'll be giving my thoughts on the relatively new Chicken Soak product from Kosmo. Let me be clear in saying that I am a huge of brining poultry. I won't get into all the science of osmosis and the denaturing of protein here, but suffice it to say that it really works wonders. The bottom line is that it adds a ton of flavor and moisture to what can often otherwise be dry and boring meat. Not only is brining just an all-around good idea, it's indispensable in competition barbecue. At a contest you have one or maybe two bites to impress the judges. Flavor and moisture are the two main criteria that will separate a competitor from the also-rans. One of the pains of brining is the cooking that is required to get all of the sugar and salt dissolved into a solution. Then you have to cool it down. My typical process entails making what I call a "brine concentrate". That means that I add just enough water to the sugar and salt to get them dissolved, then I dilute it when I'm ready to use it. For competition, this minimizes the hassle when I get there, but in reality I've just shifted the work. I still have to make the concentrate. Here is where I think Kosmo's Chicken Soak really shines. It contains very similar ingredients to my usual brine, but it dissolves in cold water. You just add 3/4 cup of the dry mix to a half-gallon of water, stir, and go. Just soak the chicken parts for four hours, then barbecue or grill as you normally would. There's no muss and no fuss. The labor savings are all well and good, but how good is it? I will say that this product works exceedingly well. It dissolves quickly in cold water with no caking or lumping. As for flavor and added moisture, it's great. I cooked up some boneless/skinless breasts and bone-in thighs and both were outstanding. I'd put this up against my competition brine any day. ----- John Last edited by PatioDaddio; 03-11-2010 at 11:37 PM.. |
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Thanks from: ---> |
03-12-2010, 12:02 AM | #2 |
Knows what a fatty is.
Join Date: 11-02-09
Location: Ventura, CA
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Sounds too easy. Where can I pick some up @?
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22.5" Weber Performer, 18.5" wsm, old school 22.5'" red weber |
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03-12-2010, 12:03 AM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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03-12-2010, 12:08 AM | #4 |
Knows what a fatty is.
Join Date: 11-02-09
Location: Ventura, CA
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Thanks for the info
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22.5" Weber Performer, 18.5" wsm, old school 22.5'" red weber |
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03-12-2010, 05:13 AM | #5 |
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana
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Has any one tried it on smoked turkey....??
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Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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03-12-2010, 05:54 AM | #6 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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John,
Is 4 hours the max time that chicken can be soaked? I have heard longer than that and it leads to rubber chicken. Do you recommend trimming your chicken before or after the soak? Thanks, jonboy |
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03-12-2010, 05:57 AM | #7 |
Knows what a fatty is.
Join Date: 01-17-10
Location: mentone AL
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Thanx for the research info daddio, got to finr me sum dat chit
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Valley Head 394 & Ruhama 902 & Alhambra Temple Shriners. |
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03-12-2010, 06:40 AM | #8 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Great review daddio. Where can I find your pork injection review?
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Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643 |
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03-12-2010, 09:52 AM | #9 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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03-12-2010, 10:02 AM | #10 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I couldn't agree more with your third paragraph. Sums it up. Nice article.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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03-12-2010, 10:24 AM | #11 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Thanks, John. Will need to try some out!
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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03-12-2010, 10:26 AM | #12 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
I always trim first, brine, pat dry and add a light coat of my sweet rub before cooking. I hope this helps, John |
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03-12-2010, 10:28 AM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Actually, I would be interested in the chemistry involved.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-12-2010, 10:39 AM | #15 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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