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Started By
Message
Used a brine for the first time
Posted on 7/8/13 at 12:49 pm
Posted on 7/8/13 at 12:49 pm
Why the hell havent I been doing this before??
This post was edited on 7/8/13 at 12:50 pm
5
Posted on 7/8/13 at 12:50 pm to More beer please
Served over rinsed rice ftw. 
Posted on 7/8/13 at 12:52 pm to Degas
quote:
Served over rinsed rice ftw.
This post was edited on 7/8/13 at 12:53 pm
Posted on 7/8/13 at 1:44 pm to More beer please
Brining improved my cooking more than any other thing I learned/tried in twenty+ years. Chicken and turkey benefit the most but the effects are noticeable in all meats.
Posted on 7/8/13 at 1:52 pm to Grillades
quote:
turkey
Fried many turkeys and finally brined it before. By far the best one ive ever done
Posted on 7/8/13 at 3:27 pm to More beer please
Welcome to club brine, baby.
Posted on 7/8/13 at 4:08 pm to More beer please
Brining whole chickens and turkeys is a must. Not the same without it.
I haven't had the same luck with smaller cuts like chicken breasts or pork chops. I haven't tried fish yet, but I see it recommended a lot.
I haven't had the same luck with smaller cuts like chicken breasts or pork chops. I haven't tried fish yet, but I see it recommended a lot.
Posted on 7/8/13 at 4:09 pm to Aubie Spr96
quote:
I haven't had the same luck with smaller cuts like chicken breasts or pork chops.
Try it with a whole pork loin. Friggin redonk.
Posted on 7/8/13 at 4:11 pm to More beer please
quote:
Why the hell havent I been doing this before??
Popped my cherry 7/4 on leg quarters. Everyone agreed it was much better to brine.
Posted on 7/8/13 at 4:12 pm to Fipitan
Anyone got a brine recepie. Looking to brine some wings to smoke.
Posted on 7/8/13 at 4:13 pm to taurusjwf
I've known about it for a while and knew exactly what it was capable of, just never tried it in my cooking. Now it is here to stay
Posted on 7/8/13 at 4:14 pm to TigerWise
Definitely agree with a whole pork loin, but had good luck with chops too.
I'd love to try some wings that had been brined
I'd love to try some wings that had been brined
Posted on 7/8/13 at 4:17 pm to TigerWise
I just did a simple equal parts sugar and salt mixture. Then depending on what you are cooking determines how else you flavor it. Dissolve sugar and salt in water on the stove. Then pour into ice and let it go.
Posted on 7/8/13 at 4:38 pm to TigerWise
1 gallon water
3/4 cup sugar
3/4 cup salt
3/4 cup sugar
3/4 cup salt
Posted on 7/8/13 at 8:13 pm to TigerWise
1 gallon water
1 cup brown sugar
1 cup of (enter your favorite all purpose seasoning here)
Stir in well, place choice of meat into brine. Let sit over night or approximately 8 hours.
1 cup brown sugar
1 cup of (enter your favorite all purpose seasoning here)
Stir in well, place choice of meat into brine. Let sit over night or approximately 8 hours.
Posted on 7/8/13 at 8:18 pm to GiveMeTheBigOne
Time to step my game up and try this out.
Posted on 7/8/13 at 8:24 pm to vuvuzela
I absolutely agree with Mbp. feeling guilty and sometimes refraining from purchasing and cooking a non-brined pork chop because I know that it's going to be inferior. I try to brine my birds every chance I get. As long as the brine isn't overly salty, the results are much better.
Posted on 7/9/13 at 4:05 pm to TigerWise
quote:
Anyone got a brine recepie. Looking to brine some wings to smoke.
My go to recipe for poultry is:
1/2 gal liquid (sometimes I use apple cider, sometimes a mix of white wine, just a cup or so and turkey broth)
1/3 cup salt
1/2 cup brown sugar
big arse hand full of chopped cilantro
one head (10 cloves or so) of chopped garlic
one onion, chopped
4 or 5 branches of fresh rosemary, leaves removed and chopped (discard branches)
4 or 5 branches of fresh tarragon, leaves removed and chopped (discard branches)
brine for a minimum of over night, maximum of 24 hrs.
Posted on 7/9/13 at 4:52 pm to Degas
Posted on 7/9/13 at 7:02 pm to Degas
Big fan of a dry brine especially on all matter of poultry. Find it works much better and helps get a crisper skin.
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