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Started By
Message
Anyone ever get the urge to punch Alton Brown in the face?
Posted on 3/16/12 at 10:43 pm
Posted on 3/16/12 at 10:43 pm
So I'm looking for pulled pork recipes and I stumble into this steaming pile
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Bitch, it's pulled pork. I don't need to brine it with pickling salt and molasses. WTF is up with this clown? Talk about trying too hard.
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Bitch, it's pulled pork. I don't need to brine it with pickling salt and molasses. WTF is up with this clown? Talk about trying too hard.
14
Posted on 3/16/12 at 10:50 pm to Powerman
frick yeah, people that like to do things their own way, and with their own recipes, suck.
Posted on 3/16/12 at 10:50 pm to Powerman
Now you've done it.
Posted on 3/16/12 at 10:50 pm to Powerman
DP
This post was edited on 3/16/12 at 10:52 pm
Posted on 3/16/12 at 10:53 pm to Powerman
i always brine my pork (also any poultry) before smoking it. i have found that it cooks a little faster, and the results are always tasty and juicy.
what's trying too hard about brining pork before cooking it? If you are planning on bbq-ing, it's going to be a long process anyway. if you watched the pulled pork episode of good eats, you would see his explanation on why brining the pork is a good first step.
have you ever compared the difference between brined and not brined pulled pork? if not, how do you know that one is or is not superior to the other?
maybe your just not trying hard enough.
what's trying too hard about brining pork before cooking it? If you are planning on bbq-ing, it's going to be a long process anyway. if you watched the pulled pork episode of good eats, you would see his explanation on why brining the pork is a good first step.
have you ever compared the difference between brined and not brined pulled pork? if not, how do you know that one is or is not superior to the other?
maybe your just not trying hard enough.
Posted on 3/16/12 at 10:56 pm to Powerman
Is it the bottled water that got you all fired up?
Posted on 3/16/12 at 10:57 pm to jbest
quote:
i always brine my pork (also any poultry) before smoking it.
With pickling salt?
Posted on 3/16/12 at 10:57 pm to tigerfoot
quote:
Is it the bottled water that got you all fired up?
It was pretty much everything that went into the brine that got me fired up
Posted on 3/16/12 at 10:57 pm to jbest
quote:
maybe your just not trying hard enough.
Posted on 3/16/12 at 10:58 pm to Powerman
I get the point in brining it to introduce flavor into the meat. What I don't really understand is the molasses flavor, or why pickling salt, and bottled water? WTH is up with using bottled water for a simple brine for pulled pork?
I like what Alton brings to the table in how he really educates people on food science, but yeah, sometimes he can probably take things a bit too far, and after a while he does get on your nerves with his nerdy quirks.
I like what Alton brings to the table in how he really educates people on food science, but yeah, sometimes he can probably take things a bit too far, and after a while he does get on your nerves with his nerdy quirks.
Posted on 3/16/12 at 10:59 pm to Mike da Tigah
quote:
I get the point in brining it to introduce flavor into the meat. What I don't really understand is the molasses flavor, or why pickling salt, and bottled water? WTH is up with using bottled water for a simple brine for pulled pork?
Right. Everything about the brine just seems like over the top and pretentious
Posted on 3/16/12 at 11:05 pm to Powerman
As of late the only thing I have felt the urge to give him a sandwich or a bottle of Ensure. He looks wretched and ill.
Posted on 3/16/12 at 11:05 pm to Powerman
AB used to make my jaw clench. His show was painful. The goofy dude would dirty twenty different tools to grill a burger.
I do like the idea of a molasses brine though.
I think it would be better with Evian.
I do like the idea of a molasses brine though.
I think it would be better with Evian.
Posted on 3/16/12 at 11:11 pm to tigerfoot
quote:
I do like the idea of a molasses brine though.
As a glaze perhaps, but I'd rather throw some herbs in it than molasses for my flavor. Sugar to be sure as part of the brine. I've tried honey with brining whole bone in hams before and I didn't really care for it like I did with my Christmas flavors like oranges, All Spice, Nutmeg, and Clove. I would think fennel, rosemary, and maybe some sage even would be a good part of a pulled pork brine. I'll save the molasses for the glaze. Seems a bit too dominating of a flavor that I don't really think I'd care for throughout the entire pork. Seems like it would take it over.
This post was edited on 3/16/12 at 11:15 pm
Posted on 3/16/12 at 11:14 pm to Mike da Tigah
quote:
As a glaze perhaps, but I'd rather throw some herbs in it than molasses for my flavor. Sugar to be sure as part of the brine. I've tried honey with brining whole bone in hams before and I didn't really care for it like I did with my Christmas flavors like oranges, All Spice, Nutmeg, and Clove. I would think fennel, rosemary, and maybe some sage even would be a good part of a pulled pork brine. I'll save the molasses for the glaze.
It doesn't even seem like it would be an effect way of using sugar in a brine
I've never dumped molasses into a pot of cold water though so what the hell do I know?
Posted on 3/16/12 at 11:20 pm to Mike da Tigah
i roughly based the brine i use off of AB's recipe. i do not use bottled water.
i use kosher salt, not pickling.
i use an equal measure of steen's cane syrup for the sugar (or as a substitute for molasses). the cane syrup gives a little darker color to poultry.
i add a very small amount of liquid crab boil for a little heat.
1 cup salt, 1 cup steens, 1 gallon water. i heat the water to make sure all salt and sugar are dissolved
this is the base i use for all my brines. other additions depend on what meat is being used, how it will be cooked and how it will be seasoned.
i use kosher salt, not pickling.
i use an equal measure of steen's cane syrup for the sugar (or as a substitute for molasses). the cane syrup gives a little darker color to poultry.
i add a very small amount of liquid crab boil for a little heat.
1 cup salt, 1 cup steens, 1 gallon water. i heat the water to make sure all salt and sugar are dissolved
this is the base i use for all my brines. other additions depend on what meat is being used, how it will be cooked and how it will be seasoned.
This post was edited on 3/16/12 at 11:21 pm
Posted on 3/16/12 at 11:23 pm to Powerman
quote:
I've never dumped molasses into a pot of cold water though so what the hell do I know?
Can't say I have either.
And for the salt, it seems to me it would make better sense if you're trying to kick it up a notch for a pulled pork to maybe use a smoked salt. That may add another flavor dimension to the actual flavor in the meat. I really don't understand what's the reasoning for pickling salt.
Posted on 3/16/12 at 11:23 pm to jbest
So you took the general principles and abandoned all the dumb arse ingredients
Can't blame you there
Also, I found it odd that he didn't heat the water as you claim you do. That seems to make a lot of sense. In fact it would seem almost stupid not to.
Can't blame you there
Also, I found it odd that he didn't heat the water as you claim you do. That seems to make a lot of sense. In fact it would seem almost stupid not to.
Posted on 3/16/12 at 11:27 pm to Mike da Tigah
quote:
I really don't understand what's the reasoning for pickling salt.
Give me a few minutes. Need to set up my webcam and get some sock puppets and it will all make perfect sense.
Posted on 3/16/12 at 11:34 pm to Powerman
quote:
Need to set up my webcam and get some sock puppets and it will all make perfect sense.
Should I get into my sweater and tennies, and crank up the old model train?
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