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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.


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Unread 11-28-2006, 07:39 AM   #1
boberosabbq
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Default First brined turkey

Did a brined turkey breast for Thanksgiving. Best dang smoked turkey ever. Not ever been a turkey fan but this made it worth it. Everyone else thought so too. Gonna try it on some pheasants next.
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Unread 11-28-2006, 07:55 AM   #2
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Congrats Bro!! Let us know how that Pheasant turns out.

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Unread 11-28-2006, 10:34 AM   #3
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Congrats..I think a brine for poultry really makes a big difference...
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Unread 11-28-2006, 10:46 AM   #4
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Don't overlook brining pork chops, even a couple of hours will help them out. I add brown sugar and some rub to the brine for chops.

Shrimp, yes shrimp benefit from a 20 to 30 minute brine using just water and sea salt. If you have ever had fresh Gulf of Mexico shrimp, brining gives you that flavor.
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Unread 11-28-2006, 11:45 AM   #5
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I'm going to hafta try this brine thing...
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Unread 11-28-2006, 11:52 AM   #6
Steppenwolf
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sounds like it went very well for you. It was my first time as well, but I was gentle. Loved it. Definately will try it in pork chops and chicken.
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Unread 11-28-2006, 06:41 PM   #7
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Quote:
Originally Posted by thirdeye
Don't overlook brining pork chops, even a couple of hours will help them out. I add brown sugar and some rub to the brine for chops.

Shrimp, yes shrimp benefit from a 20 to 30 minute brine using just water and sea salt. If you have ever had fresh Gulf of Mexico shrimp, brining gives you that flavor.
Indeed! I had brined pork chops for dinner Sunday night. 2 hours in a very simple brine [kosher salt, brown sugar, water], then pan-seared and served with a mustard-cream sauce. They were so juicey they spit at you when you tried to cut them.

Ditto on the brined shrimp. Thirty minutes in a salt-water brine will en-liven any shrimp.
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