The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 07-10-2004, 03:08 PM   #1
mrkkti
Knows what a fatty is.
 
Join Date: 07-07-04
Location: The Dakota's
Downloads: 0
Uploads: 0
Default Newbie to the site...

...been reading a lot of the posts here, great stuff. I haven't used my smoker/grill yet (new to that too, I did post an introduction in the Cattle Call forum), but I was wonder, brining....what stuff do you brine, what don't you brine. Read about someone brining butts. One response said they only b rine poultry. Well, I was thinking my first attemp at Q'ing would be either ribs, chicken, game hens, or all of thee above. Wasn't even considering brining the chicken; was just going to use a rub....is that a bad thing?
mrkkti is offline   Reply With Quote


Unread 07-10-2004, 03:17 PM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Some brine chicken. Some brine turkey (fresh -- the regular commercial stuff like Butterball is already injected/brined).

A recent discussion ensued about brining pork butt.

I'm trying out brined ribs today.

Look up recipes and give it a go. Heck, it's your food - do what you want!!

If it's nasty -- bury it in the yard and nobody will know unless you tell 'em or I show up with my Bobcat! :D
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 07-10-2004, 03:22 PM   #3
mrkkti
Knows what a fatty is.
 
Join Date: 07-07-04
Location: The Dakota's
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DFLittle
...Heck, it's your food - do what you want!!

If it's nasty -- bury it in the yard and nobody will know unless you tell 'em or I show up with my Bobcat! :D

Yea! you're right! It is my food, damn-it!

Aahhmmm, don't think the wife would like the bobcat tearing up the backyard however
mrkkti is offline   Reply With Quote


Unread 07-10-2004, 03:36 PM   #4
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Don't listen too much to DF when it comes to burying stuff. I think he's part gopher or something.

Lots of people brine birds, some I learned this week brine a butt.

Me, never. I watch the sodium, so I just like to marinade and rub.
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 07-10-2004, 04:29 PM   #5
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Brine that bird. You won't regret it.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 07-10-2004, 04:58 PM   #6
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

turkeys and chickens brine great.. I have a few brines posted in the receipe sections for poultry.

Salmon brines up nice too.. takes about 2-3 hours.

I used to brine butts in apple juice and herbs. makes a difference, but not worth the bother.

never brined ribs....interesting concept.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 07-10-2004, 05:40 PM   #7
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

I brine my butts!! Two days in water with enough sea or kosher salt to float an egg. Then I add sugar, vinegar, Worchestershire sauce and whatever spices strike me at the moment.

Mista
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 07-10-2004, 10:29 PM   #8
JacksonsDad
On the road to being a farker
 
Join Date: 05-28-04
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista
I brine my butts!!

Mista
Man, you learn something new about your pals everyday!
JacksonsDad is offline   Reply With Quote


Unread 07-10-2004, 10:56 PM   #9
Wayne
is One Chatty Farker
 
Wayne's Avatar
 
Join Date: 08-26-03
Location: Fall River, Kansas
Downloads: 0
Uploads: 0
Default

A good brine soak will generally always improve any good large chunk of meat. It saturates it with water and makes for a jucier finished product. If you smoke a turkey that is already injected, like a butterball, then they are already brined. It is one of Butterballs secrets for a juicy bird. Any more brine will not improve their flavor. Be sure that you keep the meat cool when you brine it or you will cause a run on the local bathrooms.
__________________
Wichita Wayne

Long in the tooth,
Long in the tooth,
I'm lookin' 'round the corner,
An' I'm long in the tooth...
Wayne is offline   Reply With Quote


Unread 07-11-2004, 09:36 AM   #10
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

Good point Wayne! I always brine in the fridge. If you don't have the room in the fridge, use a cooler and add plenty of ice. I believe that you want the brining done below 40 degrees.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hello everyone I'm a newbie to this site! ThrilloftheGrill Cattle Call !!! 17 07-19-2011 09:24 AM
Help a newbie newbie make ribs without an oven platys Q-talk 42 01-03-2010 02:03 PM
Connecticut Newbie - this site rocks!!! Ksmoker1 Cattle Call !!! 23 08-30-2009 06:57 AM
I was just looking around the site... hcarter Q-talk 4 05-01-2008 02:25 PM

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 06:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts