View Full Version : brining
maxwell7
02-29-2012, 03:35 PM
Do any of you brine anything beyond chicken or turkey.? I've collected some brine recipes , but I am a simple type person . If it's highly involved , I'm prob. not going to do it. So , water and salt is about where I see myself going.:oops:
1FUNVET
02-29-2012, 03:39 PM
Cornish hens, but they would fall in the chicken category.
Skidder
02-29-2012, 03:51 PM
Pork
GrillinFool
02-29-2012, 03:59 PM
I brine just about everything but beef. Firm believe in it actually...
chomper's bbq
02-29-2012, 04:04 PM
I'm brining briskets now for corned beef. I got the recipe from Alton brown from the food network. It brines for about 10 days and it is goooooood.
GrillinFool
02-29-2012, 04:13 PM
I'm brining briskets now for corned beef. I got the recipe from Alton brown from the food network. It brines for about 10 days and it is goooooood.
Does Alton Brown recmommend 10 days? I usually don't brine for more than a day.
BBQ Nuts
02-29-2012, 04:18 PM
pork chops and pork tenderloin. do a taste test - brining wins hands down.
GrillinFool
02-29-2012, 04:20 PM
pork chops and pork tenderloin. do a taste test - brining wins hands down.
I did it with ribs too, three different times. First time with my in-laws. 2-0 in favor of brining. Next with my dad 1-0 in favor of brining. then I did it opening weekend in the NFL and had 8 guys do a blind taste test or ribs prepared identically, except one slab was brined and the other wasn't 8-0 in favor of brining.
bbqwilly
02-29-2012, 04:52 PM
Im brining a butt right now. Its the only way I cook my butts.
GrillinFool
02-29-2012, 05:00 PM
What's the normal duration of brining? I normally do overnight. I've never heard of anyone do it for 10 days. Does anyone do it for more than a day or two?
bbqwilly
02-29-2012, 05:24 PM
What's the normal duration of brining? I normally do overnight. I've never heard of anyone do it for 10 days. Does anyone do it for more than a day or two?
I always do 2 days. It may be overkill. But I feel like I get the best results by letting the meat brine for 2 days.
cholloway
02-29-2012, 05:27 PM
I also brine fish prior to smoking.
BBQSmoker
02-29-2012, 05:29 PM
I brine Salmon 2 ways. Normal / Candied
BBQSmoker
02-29-2012, 05:30 PM
I need to look up the Alton Brown recipe for Corned Beef.....
troytime
02-29-2012, 05:42 PM
i brine pork.
pork chops only take 2 or 3 hours.
rexbbq
02-29-2012, 05:48 PM
Corned beef all the way!
BBQSmoker
02-29-2012, 05:51 PM
Just in time then for St. Patty's day!!
maxwell7
02-29-2012, 05:52 PM
Ok--so if it's meat , it can be brined. Is there a brine that's great without being too involved?
Mark M
02-29-2012, 05:55 PM
Valuable information guys. I bet Alton Brown's recipe for corned beef is good. I need to find it and give that a try.
buffalotom
02-29-2012, 05:57 PM
What kind of brine do you use for Pork?
Mark M
02-29-2012, 05:58 PM
Here's the link to Alton Brown's recipe for corned beef. He really does brine it for 10 days.
http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html
caseydog
02-29-2012, 06:00 PM
Ok--so if it's meat , it can be brined. Is there a brine that's great without being too involved?
My basic brine for chicken is water, sea salt and turbinado sugar. I then add whatever herbs and spices I feel like at the moment. Rosemary is great for a rotisserie chicken brine, and I have it growing in my garden.
CD
j20832
02-29-2012, 06:01 PM
A few years ago I brined a brisket flat for 2 weeks, boy did that pick up some of the pickling seasonings!
Ron_L
02-29-2012, 06:09 PM
I'm brining briskets now for corned beef. I got the recipe from Alton brown from the food network. It brines for about 10 days and it is goooooood.
Does Alton Brown recmommend 10 days? I usually don't brine for more than a day.
This is a totally different application of a brine. Brining a brisket for 10 days is curing the meat. Brining chicken or pork for a short period doesn't cure the meat, it help add moisture and flavor to the meat. The recommended time to brine to add moisture is about an hour per pound for cut meat (chicken pieces, pork chops) or over night for whole cuts like a whole bird or pork loin.
Smokin Okie wrote a great reference on brining...
http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf
Mark M
02-29-2012, 06:11 PM
A few years ago I brined a brisket flat for 2 weeks, boy did that pick up some of the pickling seasonings!
Did you smoke it or boil it?
j20832
02-29-2012, 06:59 PM
Braised it in a pan with carrots, celery, potatoes. This was prior to my smoking days. Nowadays I mostly buy pre-brined corned beef and convert it to pastrami...
SmokinOkie
03-01-2012, 09:39 AM
What's the normal duration of brining? I normally do overnight. I've never heard of anyone do it for 10 days. Does anyone do it for more than a day or two?
Ron gave you a link to my Brining 101, check it out.
The answer to the question you have is "it depends" on size (turkey for 2 days) or pork chops (a couple of hours. Think mass. The larger, denser it is the longer it takes.
Poultry and pork are good for brines. I also brine shrimp (so does Alton).
Beef because of the type of protein doesn't do well with , but does with curing.
Any questions let me know.
Russ
ThatsWhatSheSaidBBQ
03-01-2012, 10:25 AM
definitely want corned beef now..
BBQSmoker
03-01-2012, 05:21 PM
Here's the link to Alton Brown's recipe for corned beef. He really does brine it for 10 days.
http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html
Thanks for posting this, now I need to head over Costco. :clap2::clap2:
BBQSmoker
03-01-2012, 05:26 PM
I wonder if you can smoke Altons recipe instead of using the slow cooker??
+1 on SmokinOkie's brining info. Check it out! :thumb:
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved