Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 10-30-2013, 07:03 AM   #16
Knows what a fatty is.
Join Date: 07-15-08
Location: Grand Island Nebraska

Thanks everyone for the great info now have to decide which one to use. It will be fun. THANKS AGAIN
cwiese is offline   Reply With Quote

Old 10-30-2013, 08:15 AM   #17
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR

5 Gallon Bucket lol
DownHomeQue is offline   Reply With Quote

Old 11-02-2013, 06:43 PM   #18
Knows what a fatty is.
Join Date: 10-23-13
Location: Cornelius, NC

I use 1 gallon of water, 1 cup of Morton's Kosher Salt and 1 cup of sugar. Heat the salt and water in a little water till completely melted. Cool it down in the fridge. Add the remainer of the gallon of water into "The Briner". So handy!!
LanceM88 is offline   Reply With Quote

Old 11-02-2013, 07:00 PM   #19
is one Smokin' Farker

okiej's Avatar
Join Date: 09-20-13
Location: Cushing Oklahoma
Default 5 Gallon bucket

Originally Posted by coachmccoy543 View Post
I purchased a Food Grade 5 gallon bucket at Lowes last year just for brining my turkeys. I got it in the section with the trash cans and buckets I believe by the paint. It has a sticker on the side that says Food Safe on it... Maybe $5 or so.
Hope this helps.
The local deli here has 5 gallon buckets they set out the back door and give away. Most had been full of dill pickles. I would call those food grade and they are free. Ck the local restaurants for really cheap 5 gallon buckets. I am not opposed to spending 5 dollars for a bucket but free is free and I also use these for my bucket garden.
okiej is offline   Reply With Quote

Old 11-02-2013, 07:43 PM   #20
is One Chatty Farker
Join Date: 11-10-08
Location: Maine

Originally Posted by Big George's BBQ View Post
Both Smokin Oakies and Pattio Daddio's recipies are excellent I used them both one T Day and the birds were awesome Dont forget to ice the breast before cooking
Or cover the breast with white wine and butter soaked cheese cloth and pull at the half to crisp.
Teleking is online now   Reply With Quote

Old 11-02-2013, 07:48 PM   #21
somebody shut me the fark up.

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, indiana

What ever brine recipe you use, i'd stick with 1/2 cup kosher salt per gallon of water.....seems to work well. Go a cup if you add in gallon of vegetable stock and a gallon of water
Hanging Without Horseshoes

New Addition![/B] Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 09:58 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.