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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.


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Unread 04-10-2013, 06:52 AM   #1
jmoney7269
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Default Comp chicken Brine + marinade?

In leu of the shakes honey brine thread, I got to thinkin. Hmmmm my 1/2 chick turn in at the last comp was a little on the dry side but great flavor. Could brining have fixed this problem? Can you marinade after the brine? My concern is that the marinade I use from Friday night to Sat morning right before they go on, has 1/4 cup rub in the bag with the marinade. Just didn't wanna end up with a Salt lick chicken. Sometimes my chicken is juicy as can be, sometimes not. I have never used just a traditional brine, always marinaded, so your opinions and findings will be well appreciated.
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Unread 04-10-2013, 07:21 AM   #2
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We don't brine or marinade for comps.
Knowing what I know about brines, though, I would think that after brining, the meat fibers wouldn't take on much more flavor so I'm not sure how much good the marinade's going to do. However, marinades are more about the oil and acid than the salt, so I wouldn't think that it would hurt anything either.
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Unread 04-10-2013, 07:23 AM   #3
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I not only brine but I also inject chicken.
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Unread 04-10-2013, 07:42 AM   #4
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It's possible to drive flavors into chicken after brining. Works fine with an injection. The one downside to brining is that it seems to toughen up the skin. I don't think you'd have problems marinating after brining, maybe just cut back on the salt a little.
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Unread 04-10-2013, 07:57 AM   #5
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Simple and cheap experiment.
Mix a basic salt and sugar brine and add whatever rub or marinade you wish to it.
See what happens.

I sometimes add flavors to my brine and it permeates all through the chicken and I get killer moisture along with a wider window for "doneness".

Just a thought.

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Unread 04-10-2013, 10:50 AM   #6
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Brine works for me as well. I go heavy salt, 1 cup, to 1/2 cup sugar, with 1 tbsp granulated onion, 1 tbsp cayenne (like my chicken with some kick), all this in a 2 quart container of water. I call it my "Chicken Kool-Aid" cause it's a bright orangeish-red. I have tried adding 1 tbsp of granulated garlic as well and like it, but my wife, who is a hater of salt says it seemed to really make the salty flavor even heavier. I have tried adding sweeteners to this brine with equal parts sugar and some brown sugar as well as apple juice, but the more sweet I put in kills the saltiness and to me that is what the Texas judges like, where as in KCBS, you might tend to go sweeter...but I haven't had near the success as you J$, so what the heck do I know, just what I like and my humble $.02.
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Unread 04-10-2013, 11:11 AM   #7
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Just use really good chicken
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Unread 04-10-2013, 11:21 AM   #8
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Quote:
Originally Posted by Jacked UP BBQ View Post
Just use really good chicken
Define good.... I use the Sanderson or hill country from HEB.

Quote:
Originally Posted by bruno994 View Post
Brine works for me as well. I go heavy salt, 1 cup, to 1/2 cup sugar, with 1 tbsp granulated onion, 1 tbsp cayenne (like my chicken with some kick), all this in a 2 quart container of water. I call it my "Chicken Kool-Aid" cause it's a bright orangeish-red. I have tried adding 1 tbsp of granulated garlic as well and like it, but my wife, who is a hater of salt says it seemed to really make the salty flavor even heavier. I have tried adding sweeteners to this brine with equal parts sugar and some brown sugar as well as apple juice, but the more sweet I put in kills the saltiness and to me that is what the Texas judges like, where as in KCBS, you might tend to go sweeter...but I haven't had near the success as you J$, so what the heck do I know, just what I like and my humble $.02.
Wow, you use a 20% brine by weight? How long you do that? I agree with the garlic making it more salty. What gives you the orangish red color if salt and sugar are white? I used to put orange tang in a type of brine I used to use but that was some experimental stuff. We did get a 3rd out of 53 teams with that, but nothing 3 comps after so we abandoned the idea of brine
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Unread 04-10-2013, 12:32 PM   #9
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Butcher BBQ has just come out with a "Bird Booster" that is really good! give it a try. It comes in four flavors.

http://www.butcherbbq.com/#!bird-booster
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Unread 04-10-2013, 12:45 PM   #10
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Quote:
Originally Posted by jmoney7269 View Post
Define good.... I use the Sanderson or hill country from HEB.



Wow, you use a 20% brine by weight? How long you do that? I agree with the garlic making it more salty. What gives you the orangish red color if salt and sugar are white? I used to put orange tang in a type of brine I used to use but that was some experimental stuff. We did get a 3rd out of 53 teams with that, but nothing 3 comps after so we abandoned the idea of brine
I brine typically from meat inspection until 15 minutes before they hit the pit, 12+ hours. The cayenne gives the color. 5 out of 5 comps got chicken calls last year with that brine, my first one this year I went sweeter, no call, so I'm back to the saltier brine. As far as chickens, I'm with you, I buy whatever my local grocery has, Tyson, Pilgrims Pride, HEB, etc.
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Unread 04-10-2013, 01:34 PM   #11
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Kosmos Chicken Soak
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Unread 04-10-2013, 01:41 PM   #12
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kosmos chicken soak is the bomb
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Unread 04-10-2013, 06:18 PM   #13
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Bone in or bone out guys?
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Unread 04-10-2013, 07:03 PM   #14
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We inject our chicken thighs
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Unread 04-10-2013, 07:05 PM   #15
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Bone in seems to be the popular choice.
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