quote: Things like duck, red meat have no need for brining.
Well that's what I thought. But I was reading a blog and I guy mentioned that while this is a general rule he figured he'd put that rule to the test on red meats that are braised and have longer cooking times. He claims that it makes a difference.
I would think that if anything it shouldn't ruin it.
I think in his sarcastic state, he forgot to add that after frying the cream cheese and jalapenos stuffed roast wrapped in bacon, one should liberally douse the roast with Velveeta and rotel sauce, then add the crabmeat.