拉猪肉
The BBQ BRETHREN FORUMS.


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

Notices

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.


Reply
 
Thread Tools
Old 03-22-2009, 12:18 PM   #1
trekmstr
Full Fledged Farker
 
trekmstr's Avatar
 
Join Date: 02-21-09
Location: Wausau, Wi
Default how do you brine chicken?

?? I've never brined before. hows it done? how long? any thing else i should know? want to do chicken pieces first. thanks.
trekmstr is offline   Reply With Quote


Old 03-22-2009, 12:26 PM   #2
Ken V
Full Fledged Farker
 
Ken V's Avatar
 
Join Date: 04-13-08
Location: Moline, IL.
Default

I'll tell ya what has worked great for me. I use a brine I got off this site and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

submerge chicken or turkey and soak.

chicken parts(legs and thighs) up to 2 to 3 hours
whole chickens up to 12 to 16 hours
whole turkeys 24 to 36 hours.

Was told if left in brine too long meat can get mushy, so far have not had that with any of my times.

Good luck,

Ken
__________________
BabyGotBack BBQ team
Stumps GF222P
Uber fast stealth black thermapen
Cubby blue Thermapen
UDS
XL UDS
22.5" weber X 2

Last edited by Ken V; 03-22-2009 at 12:53 PM..
Ken V is offline   Reply With Quote


Old 03-22-2009, 12:38 PM   #3
wildcat89
On the road to being a farker

 
Join Date: 12-13-08
Location: Rossmoor, CA
Default

whole chicken 31/2 to 4 lbs
2 quarts cold water
1/2 cup sugar
1/2 cup morton sea salt
mix it all together, until salt and sugar dissolve
put the bird in a large container, pour mixture over and put it in the frige for 30 to 60 minutes.
Remove, rinse, pat dry.
season and cook
__________________
WSM 22.5
Weber Performer
Solaire Infrared Grill
wildcat89 is offline   Reply With Quote


Old 03-22-2009, 01:43 PM   #4
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

I use this one for chicken. You can pretty much add any other seasonings you want to. Stuff like fresh herbs and slices of lemon or orange are good too.

1 gallon water
6 ounces of kosher salt
1 tablespoon Morton's Tenderquick
4 garlic cloves, crushed
1/2 onion, chopped
ผ cup brown sugar
1 to 2 tablespoons pepper blend or crushed peppercorns


General rules for preparation of brines:

Bring a quart or so of water to a simmer. Dissolve all dry ingredients in the water then add any other seasonings like fresh herbs or lemon slices. The heat will help wake up those flavors. Simmer 5 minutes or so and remove from the heat, allow to cool somewhat. Meanwhile, mix some ice into the remaining water then add it to the hot water. A brine must be cold before adding any meat so transfer the brine to a non-reactive container and chill it in the refrigerator. Overnight is best. (An option to skipping the overnight cool down is to cut back on the 3 quarts of water and substitute more ice) A plastic food grade container works well when making a full batch. A deep CorningWare dish or a zipper bag will work for small batches. Submerge your meat into the brine and return to the refrigerator. Discard after use, do not re-use brines.

Here are some suggested brine times to get you started. If you are sensitive to salt, or experimenting with flavor combinations, try the lower end times first just to play it safe.

Shrimp …………… 10 minutes (use flavor brine #1 only, NO tenderquick)
Chicken breasts … 1 to 4 hours
Pork chops ……… 1 to 4 hours
Whole chickens … 4 hours to overnight
Pork loin ………… 4 hours to overnight
Turkey Breasts … 6 to 24 hours
Whole turkeys … 12 to 48 hours

Following brining, give smaller items a good rinse, and larger items a soak-out in cold water, plus a good final rinse. (The soak-out can be as little as 15 minutes for a whole chicken or several hours for a whole turkey) The next step is some rest time in the refrigerator. Shrimp only need about 15 minutes of resting. I will rest smaller pieces of chicken or pork chops for a couple of hours and up to 8 hours on a turkey breast. The rest lets the salt and flavors retained in the meat disperse and reach a state of equilibrium of sorts. If you cook brined things right after coming out of a brine (even with rinsing or soaking) a lot of the salt is still near the surface. The heat of cooking will draw it out and the evaporation process will concentrate it. Then....when you take a bite, you are met with a salty flavor first. The equalization time lets everything settle down.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Thanks from:--->
Old 03-22-2009, 02:57 PM   #5
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

Once you brine a bird you'll never look back. All the rest of your birds right down to grilled chicken wings will be brined.
Skidder is offline   Reply With Quote


Old 03-22-2009, 03:43 PM   #6
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

Russ Garrett is as close to the authority on brining as it gets. Check out his Brining 101.

http://www.cookshack.com/brining-101
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rotisserie chicken, brine? kitts21 Q-talk 14 09-23-2011 04:50 PM
Looking for a chicken Brine firefightersmoker Q-talk 23 06-29-2010 05:15 AM
Brine Chicken parts BBQPETE Q-talk 7 05-25-2010 05:53 PM
Chicken Brine? Tweedle Q-talk 8 01-21-2010 06:11 PM
Chicken Brine Wornslick Q-talk 13 09-23-2009 09:25 AM

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

Loading



All times are GMT -5. The time now is 10:37 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 ฉ 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.