Brining Competition Chicken

Sledneck · 03-19-2009, 09:47 AM

Yes or no poll

Jacked UP BBQ · 03-19-2009, 09:51 AM

I vote according to last years recipe. This year no more.

BBQchef33 · 03-19-2009, 09:52 AM

can i add 'sometimes' to the poll?

Sledneck · 03-19-2009, 09:54 AM

Quote:

Originally Posted by BBQchef33

can i add 'sometimes' to the poll?

Nope

BBQchef33 · 03-19-2009, 09:58 AM

ok, so then I wont tell you I do it 'sometimes' and why.... and you can continue your 13th place winning streak. :)

getyourrubonbbq · 03-19-2009, 10:04 AM

Inquiring minds would like to know why "sometimes"? Is it the event, temperature etc...?

Sledneck · 03-19-2009, 10:05 AM

If so inclined please share brine recipe and/or length of brining time

Jacked UP BBQ · 03-19-2009, 10:09 AM

I brine in water, dr pepper, sugar in the raw, kosher salt, and some fresh herbs.

BBQchef33 · 03-19-2009, 10:18 AM

Quote:

Originally Posted by getyourrubonbbq

Inquiring minds would like to know why "sometimes"? Is it the event, temperature etc...?

I cant since sometimes is not an answer.

but if it were, i would say it depends on which recipe I was using, if i was marinading or not, and the way I was going to cook it.. hot and fast, or smoking it for a few hours first. The litttle ones i usually cook quickly and the marinade is sufficent.

Normally, the bag arse nasty yellow ones like perdue, white gem, etc.. I would brine for a few hours becase they are going to need longer cook times. The little ones, very fresh ones, etc.. I would just marinade and cook hot and quick.

but i can't say any of this because its not an option.

ique · 03-19-2009, 11:11 AM

I use a wasabi glaze in my brine

Neal · 03-19-2009, 11:16 AM

We use a simple salt/sugar/water combination. Doesn't really impart any flavor - just aiming to retain moisture.

The Giggler · 03-19-2009, 11:16 AM

Quote:

Originally Posted by ique

I use a wasabi glaze in my brine

Eureka! That's the secret!

Never brined chicken. Marinade - Yes.

YankeeBBQ · 03-19-2009, 11:18 AM

Quote:

Originally Posted by ique

I use a wasabi glaze in my brine

Don't laugh

Jacked UP BBQ · 03-19-2009, 11:26 AM

Quote:

Originally Posted by ique

I use a wasabi glaze in my brine

Thats why it is so damn good.

Divemaster · 03-19-2009, 12:53 PM

Voted no but that may change after the Shannon class.....

View Poll Results: DO you brine for competition chicken?
Yes	41	45.56%
No	49	54.44%
Voters: 90. You may not vote on this poll

03-19-2009, 09:47 AM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Brining Competition Chicken Yes or no poll __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-19-2009, 09:51 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I vote according to last years recipe. This year no more. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-19-2009, 09:52 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	can i add 'sometimes' to the poll? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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

03-19-2009, 09:58 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	ok, so then I wont tell you I do it 'sometimes' and why.... and you can continue your 13th place winning streak. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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

03-19-2009, 10:04 AM	#6
getyourrubonbbq Take a breath! Join Date: 11-02-08 Location: Cordova, TN	Inquiring minds would like to know why "sometimes"? Is it the event, temperature etc...? __________________ James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL]

03-19-2009, 10:05 AM	#7
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	If so inclined please share brine recipe and/or length of brining time __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-19-2009, 10:09 AM	#8
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I brine in water, dr pepper, sugar in the raw, kosher salt, and some fresh herbs. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-19-2009, 11:11 AM	#10
ique is Blowin Smoke! Join Date: 12-14-05 Location: New England	I use a wasabi glaze in my brine

03-19-2009, 11:16 AM	#11
Neal Full Fledged Farker Join Date: 03-31-06 Location: Kansas City	We use a simple salt/sugar/water combination. Doesn't really impart any flavor - just aiming to retain moisture. __________________ Neal [B][I]Dodge County Smokers[/I][/B] [SIZE=1]KCBS CBJ[/SIZE] [URL="http://www.dodgecountysmokers.com"][SIZE=1][B][I]www.dodgecountysmokers.com[/I][/B][/SIZE][/URL] [I][SIZE=1]Custom Built Cooker / [/SIZE][/I][I][SIZE=1]Weber Kettle /[/SIZE][/I][I][SIZE=1]old New Braunfels offset in the backyard[/SIZE][/I] [I][SIZE=1][/SIZE][/I]

03-19-2009, 12:53 PM	#15
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Voted no but that may change after the Shannon class..... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.