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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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05-19-2010, 04:25 PM | #31 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
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We use Mortons Canning and Pickling salt for brines, it dissolves easier than kosher in cold water.
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05-19-2010, 04:39 PM | #32 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Well, i was going to answer, but its well covered.. I start with 1:1 and adjust based on meat thickness and time in brine.
great thread... roadmapping it.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-19-2010, 07:49 PM | #33 |
Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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http://bbq.about.com/od/spicesseason.../aa102007a.htm
I do go by weight at 284 grams per gallon. This goes back to normal salt at 10 ounces per cup. I just have to think metric |
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05-19-2010, 08:00 PM | #34 |
Knows what a fatty is.
Join Date: 07-29-08
Location: Deerfield, IL
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My 2cents the ratios suggested here are good and I am a fan of the Mortons for the same reason, I also use soy sauce you getthe sodium and flavor I find I can reduce the salt I use
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05-20-2010, 12:06 AM | #35 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Thanks to all...great info! Brine away! (or cure...)
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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05-20-2010, 08:10 AM | #36 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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For those that brine chicken thighs for competitions:
1. what ratio do you use? 2. How long do you brine? 3. Do you marinate after brining? 4. How far ahead do you brine? |
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05-20-2010, 08:35 AM | #37 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Sled, this thigh was de-boned, and the skin was removed and scraped of fat. I also removed most of the big pieces of fat on the meat itself. I brined it using a ratio of 6 ounces of salt/gallon for 2-1/2 hours. (The brine did have some brown sugar added). Then I rinsed it, lightly seasoned it, put the skin back on, and let them rest in the fridge for 3 hours. This one was one of my cupcake pan test thighs, so in addition to the brining, that may have contributed to the moistness. These were 175° when removed from the cooker.
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05-20-2010, 09:44 AM | #38 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
I had one and it broke, thanks for the link, I'll order a new one and add some of 3rd eye's stuff into it when I update it. Like I do with pizza, I weigh the ingredients instead of just broad cup sizes. Cups sizes are only go for TWO things One more think. Brining and Marinading are not the same. they way I've always been told is that Brines are based on Salinity and Marinades are based on Acidity. Because it's Acid, it won't penetrate like a brine does (which can go all the way, marinades only the first 1/2 to 1/4 inch or so) Salt = Brine Acid = Marinade |
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