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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.


View Poll Results: DO you brine for competition chicken?
Yes 41 46.07%
No 48 53.93%
Voters: 89. You may not vote on this poll

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Old 03-19-2009, 10:47 AM   #1
Sledneck
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Default Brining Competition Chicken

Yes or no poll
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Old 03-19-2009, 10:51 AM   #2
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I vote according to last years recipe. This year no more.
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Old 03-19-2009, 10:52 AM   #3
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can i add 'sometimes' to the poll?
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Old 03-19-2009, 10:54 AM   #4
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Quote:
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can i add 'sometimes' to the poll?
Nope
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Old 03-19-2009, 10:58 AM   #5
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ok, so then I wont tell you I do it 'sometimes' and why.... and you can continue your 13th place winning streak. :)
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Old 03-19-2009, 11:04 AM   #6
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Inquiring minds would like to know why "sometimes"? Is it the event, temperature etc...?
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Old 03-19-2009, 11:05 AM   #7
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If so inclined please share brine recipe and/or length of brining time
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Old 03-19-2009, 11:09 AM   #8
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I brine in water, dr pepper, sugar in the raw, kosher salt, and some fresh herbs.
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Old 03-19-2009, 11:18 AM   #9
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Quote:
Originally Posted by getyourrubonbbq View Post
Inquiring minds would like to know why "sometimes"? Is it the event, temperature etc...?

I cant since sometimes is not an answer.



but if it were, i would say it depends on which recipe I was using, if i was marinading or not, and the way I was going to cook it.. hot and fast, or smoking it for a few hours first. The litttle ones i usually cook quickly and the marinade is sufficent.

Normally, the bag arse nasty yellow ones like perdue, white gem, etc.. I would brine for a few hours becase they are going to need longer cook times. The little ones, very fresh ones, etc.. I would just marinade and cook hot and quick.


but i can't say any of this because its not an option.
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Old 03-19-2009, 12:11 PM   #10
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I use a wasabi glaze in my brine
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Old 03-19-2009, 12:16 PM   #11
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We use a simple salt/sugar/water combination. Doesn't really impart any flavor - just aiming to retain moisture.
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Old 03-19-2009, 12:16 PM   #12
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Quote:
Originally Posted by ique View Post
I use a wasabi glaze in my brine
Eureka! That's the secret!

Never brined chicken. Marinade - Yes.
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Old 03-19-2009, 12:18 PM   #13
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Quote:
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I use a wasabi glaze in my brine
Don't laugh
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Old 03-19-2009, 12:26 PM   #14
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Quote:
Originally Posted by ique View Post
I use a wasabi glaze in my brine
Thats why it is so damn good.
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Old 03-19-2009, 01:53 PM   #15
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Voted no but that may change after the Shannon class.....
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