Thinking of brining a chuck roast | TigerDroppings.com

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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120338 posts

Thinking of brining a chuck roast


I've never brined anything before. Any special ratio of salt to water or anything like that. Should I use sugar or honey or anything else or just salt?






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TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
27539 posts

re: Thinking of brining a chuck roast




The best method is to buy yourself tons of brine shrimp / sea monkeys and they will tenderize and marinate the meat you wish to cook.







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Degas
21874693 posts
Member since Jul 2010
6515 posts

re: Thinking of brining a chuck roast


For full effect, dry rub the sea monkeys onto the roast, then toss into your rock tumbler for a few hours before cooking.






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glassman
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Next to the beer taps at Finn's
Member since Oct 2008
95935 posts
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re: Thinking of brining a chuck roast


quote:

Thinking of brining a chuck roast


Not what you want to do. Red meat really should not be brined. Pork and poultry are what should be brined. Red meat has enough fat and connective tissue to stay moist when properly cooked.






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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27242 posts

re: Thinking of brining a chuck roast


What he said. Beef does not brine. No need on a chuck roast.





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AreJay
Member since Aug 2005
4128 posts

re: Thinking of brining a chuck roast


quote:

Red meat really should not be brined


not a corned beef man?






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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
48968 posts

re: Thinking of brining a chuck roast


Search for a sauerbrauten recipe for a different way to "brine" beef. I think they take about a week, though.





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glassman
USA Fan
Next to the beer taps at Finn's
Member since Oct 2008
95935 posts
 Online 

re: Thinking of brining a chuck roast


quote:

Search for a sauerbrauten recipe


That is really more pickling along with corned beef. I know that the basic of pickling is a brine, but it is a longer process with more seasoning.






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Tiger Attorney
LSU Fan
New Orleans
Member since Oct 2007
14698 posts

re: Thinking of brining a chuck roast


FYI. You brine pork, turkey, or chicken.

Things like duck, red meat have no need for brining.

You could however marinate the roast in pineapple juice to make it more tender. The acidity causes the breakdown of proteins in less exspensive cuts of meat. I use it for flank and skirt mostly.






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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
48968 posts

re: Thinking of brining a chuck roast


quote:

That is really more pickling along with corned beef. I know that the basic of pickling is a brine, but it is a longer process with more seasoning.


Which is why I put the word, brine, in quotes.






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beezerboy76
LSU Fan
new york city
Member since Jan 2008
307 posts

re: Thinking of brining a chuck roast


Season it with salt and pepper, 18-24 hours before. Then pat dry.

NO Pineapple on a roast, it eats the meat and breaks it down in a harsh way.






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Tiger Attorney
LSU Fan
New Orleans
Member since Oct 2007
14698 posts

re: Thinking of brining a chuck roast


good to know...I assumed it would work...I really only use pineapple juice with hanger, skirt and flank....picked up that technique from the La Boca chef.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120338 posts

re: Thinking of brining a chuck roast


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.






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coolpapaboze
Penn Fan
Parts Unknown
Member since Dec 2006
7724 posts

re: Thinking of brining a chuck roast


You should brine it, then stuff it with cream cheese and jalapenos, then wrap it in bacon, fry it, then top it with jumbo lump crabmeat. It will then be cooked to perfection. Enjoy!





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120338 posts

re: Thinking of brining a chuck roast



THAT SOUNDS AWESOME






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TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
27539 posts

re: Thinking of brining a chuck roast


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.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120338 posts

re: Thinking of brining a chuck roast


Should I crank it up a notch with some essence?





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120338 posts

re: Thinking of brining a chuck roast


Despite the protests of the OT I decided to do it anyway

It's in the oven now






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PVillePandG
LSU Fan
Prairieville
Member since Sep 2007
729 posts

re: Thinking of brining a chuck roast


quote:

Not what you want to do. Red meat really should not be brined. Pork and poultry are what should be brined. Red meat has enough fat and connective tissue to stay moist when properly cooked.


This + 1000






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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
48968 posts

re: Thinking of brining a chuck roast


quote:

Despite the protests of the OT I decided to do it anyway


So, what exactly did you do?

I can't imagine you can hurt a cheap piece chuck roast too much, especially in whatever little time you did whatever you did. ETA, I'm just guessing, at best, it will probably be a negligible effect.



This post was edited on 12/1 at 2:00 pm


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