Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
|
Thread Tools |
11-27-2012, 12:01 PM | #1 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
|
Brining thighs, how long?
For those that brine your thighs for competition, how long do you leave them in the brine? I'm use to doing a whole bird for 12 + hours but as small as the thighs are how long does it take?
Also, where do you find the biggest benefit from brining, tenderness, or taste, or both? I would like to try and get my tenderness scores up somehow and was hoping this might be one route that will help. Last edited by Wager; 11-27-2012 at 02:09 PM.. |
|
11-27-2012, 12:35 PM | #2 |
Got Wood.
Join Date: 02-15-12
Location: Corona, CA
|
1 to 1.5 hour tops. Anything longer and you will taste the salt. Brining is gift from the Gods. Your thighs will be juicy and flavorful. I have started using Oakridge Game Changer brine instead of making my own and got a walk in our last comp compared to always being middle of the pack. Brine those thighs!
__________________
www.PatioPitmasters.com |
|
11-27-2012, 04:54 PM | #6 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
|
I believe it really depends on the contents of the brine, especially salt. Ive been going up to 6 hrs with good results.
__________________
-Jason I didn't choose D-Canoe life.......... |
|
11-27-2012, 07:24 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
For the single pieces I usaully brine for 1-3 hours depending on the size of the pieces, whole chickens 8-12 hours, again depending on size.
I think it improves the flavor, juiciness and the tenderness. I've heard from some that they felt that brining takes away from the true chicken flavor, but I just use the simple basic brine, and don't feel that I get those results.
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
11-27-2012, 08:15 PM | #9 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
|
I agree have gone 12 hrs on a watered down brine.
__________________
AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
|
11-27-2012, 10:43 PM | #10 |
Full Fledged Farker
Join Date: 08-15-07
Location: Clemmons, NC
|
WELL, since we are are known for not keeping any secrets I'll say honestly....we brine thighs for 12 hrs....put them on brine at 8 PM and off at 8 AM....
4 cups water 1/4 C salt 1/4 C sugar 1/8 C Buttrub We are not #1 in KCBS chicken this year but if you do a thorough review of our results you will see that we do not do too bad. The latter part of the year is a result of some sauce tweaks that went bad, and that will change.... but we assure you, tenderness cores do not suffer averaging 8.2...... |
|
Thanks from:---> |
11-28-2012, 02:42 AM | #11 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
|
We use our own brine, soak for almost exactly 4 hours and then rinse, rub and cook. It's worked for us, but everyone has a different approach.
__________________
Crash - HIBarbeque.com |
|
11-28-2012, 05:49 PM | #12 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Brine time definitely depends on the concentration of the brine, and to a lesser degree, the size of the item(s) being brined. Thighs in Game Changer at full strength, 1.5-2 hours. Thighs in Game Changer at half strength, anywhere from 4 hours all the way up to 12.
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
|
11-28-2012, 07:35 PM | #13 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
|
Cant go wrong with game changer. I leave mine for 5 hrs. The moisture is awesome
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
|
Thanks from:---> |
11-29-2012, 08:32 AM | #14 |
Knows what a fatty is.
Join Date: 10-29-12
Location: Mocksville, NC
|
When making a brine is it best to use kosher salt or iodized table salt?
|
|
11-29-2012, 08:43 AM | #15 | |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
|
Quote:
http://www.dipee.info/pdf/OnlineResearch/2.pdf
__________________
[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
|
|
Thread Tools | |
|
|