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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 03-23-2012, 06:37 AM   #1
obnepec
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Default Brining in a cooler

All,

I am going to be preparing more boston butt than I can put in my fridge for the brine. I am thinking get a couple of the styrofoam disposable coolers, put in the butts and brine and then top them off with ice however I have never done this.

Anyone have suggestions or comments? If I can still see ice in the mix is the temp ok or should I periodically check temperature? What temp is ok?

Thanks!
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Unread 03-23-2012, 07:16 AM   #2
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Is there an echo in here?
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Unread 03-24-2012, 06:54 AM   #3
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I would put the meat in a plastic bag to protect brine quality. If not you end up staining the cooler with seasoning and diluting the brine. Also eliminates chance of picking up foreign taste from the cooler.Still check the ice but not losing flavor this way. Steve.
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Unread 03-24-2012, 10:29 AM   #4
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Quote:
Originally Posted by ssbbqguy View Post
I would put the meat in a plastic bag to protect brine quality. If not you end up staining the cooler with seasoning and diluting the brine. Also eliminates chance of picking up foreign taste from the cooler.Still check the ice but not losing flavor this way. Steve.
Right on.
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Unread 03-24-2012, 10:49 AM   #5
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Now that you asked in the catering section, i can surely say if your brining butts, your losing money.

Brining is for those that cant cook juicy BBQ.

Make sure you account for the ice your adding as water or as it melts youll weaken your brine strength.
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Unread 03-25-2012, 03:11 AM   #6
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Quote:
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Brining is for those that cant cook juicy BBQ.
Is this really your belief, or just as it applies to pork butts??
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Unread 03-25-2012, 03:26 AM   #7
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We never brine butts, we do inject though. The main reason that we inject for catering is to maintain the same flavor profile that our clients have received at their initial tasting of our product.

Personally, I think you'd be better off injecting and then putting the butts in XXL Ziplocs and then on ice.

JMO
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Unread 03-25-2012, 09:31 AM   #8
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Crash is right on, forget about brine and butts, waste of time and injection works much better and is quicker. Time is money!!! The only thing I brine for a catering job is , nothing.
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Unread 03-25-2012, 10:10 AM   #9
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Quote:
Originally Posted by Crash View Post
Is this really your belief, or just as it applies to pork butts??
This is my belief with all BBQ.

What might yours be?
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Unread 03-25-2012, 11:37 AM   #10
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Poultry is better brined as a general rule. Big birds like it.Steve.
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