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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-23-2011, 01:40 PM   #1
Coldholler
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Join Date: 09-03-11
Location: Jackson County, NC
Question Yet another brine question

How important is all the other stuff folk are mixing into their brines? I've had decent success moisturizing my bird with just salt water, then butter and lots of coarse black pepper as a rub, after drying it.

Thoughts?
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Old 11-23-2011, 01:51 PM   #2
mcoupe
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Join Date: 02-18-11
Location: Bend, Oregon
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I believe that some of the liquid that the salt transfers, if flavored, adds some level of flavor. I use herbs lemon etc, and I can taste it in the meat when I do chickens , and turkeys.
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Old 11-23-2011, 02:14 PM   #3
Q-Dan
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Location: Grand Junction, CO
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I'd say important, but not critical. I like a hit of saltiness and a touch of sweet in my bird. I always use some sort of citrus (Mojo marinade if I can find it), peppercorns, whole allspice and some garlic. I can taste most of it, but I know what I'm tasting for.

I'd be shocked if anyone ever said, "Hey, did you use allspice in your brine?" But hopefully everybody's tastebuds will appreciate the effort I put in.
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