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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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Old 11-15-2012, 03:47 PM   #1
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Default An interesting look at brining

With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up .
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 11-15-2012, 03:56 PM   #2
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Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim

Recent topic here.

Clears up nothing for me.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Old 11-15-2012, 04:31 PM   #3
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Join Date: 03-10-12
Location: Champaign, Il
Default I'm sold!

I've been brining chickens all summer in a 6% salt brine, using a cooler, water, salt and ice, and loved it. This weekend I used the surface brine outlined in the link in the previous post.

The results were excellent. Amazingly the bird doesn't turn out to salty, and just as he says, the texture and flavor is better than traditional water/salt brine.

Throw in the ease of this method and I'm sold!
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