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Unread 12-08-2006, 07:46 AM   #1
Smoker
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Default Cane sugar in a brine

Anyone use dark brown cane sugar in a brine for chicken?
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Unread 12-08-2006, 09:04 AM   #2
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Yes. I didnt notice a great difference but I didnt do a side by side.
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Unread 12-08-2006, 09:08 AM   #3
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Used it on the Thanksgiving turkey, but it was my first brine so nothing to compare with as far as result. It tasted great to me.
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Unread 12-08-2006, 09:25 AM   #4
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I have, and I like it. My default chicken brine is 1/4 cup kosher salt and 1/4 cup brown sugar in about a gallon of water. I usually do that for split breasts or pieces that I'm going to grill offset. Spicescan be added at your discretion- a little garlic and rosemary are nice.
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Unread 12-08-2006, 01:10 PM   #5
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Now Smoker, if you attended the first NYC BBQ Cooking Class - Paul Kirk's School of Pitmasters, you wouldn't have to ask that question.
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Unread 12-08-2006, 03:22 PM   #6
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thats all i use. dark brown cane.
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Unread 09-09-2009, 07:14 PM   #7
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Quote:
Originally Posted by BBQchef33 View Post
thats all i use. dark brown cane.
I thought you only used turbinado?
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Unread 09-09-2009, 07:34 PM   #8
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Dk brown sugar and apple juice instead of H2O for me.
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Unread 09-09-2009, 07:36 PM   #9
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Quote:
Originally Posted by BBQchef33 View Post
thats all i use. dark brown cane.
For a brine, I agree
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Unread 09-09-2009, 08:11 PM   #10
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All I use in my brine to. Sell an awfull lot of chickens!
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