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Anyone ever add crab boil to a brine?
Posted on 3/5/17 at 11:01 am
Posted on 3/5/17 at 11:01 am
I smoked a couple of chickens earlier this week and brined for the first time. They came out really juicy and tasted great even heating up the left overs. Got me to thinking about adding a little crab boil while brining. I figured someone has had to try it before.
This post was edited on 3/5/17 at 12:18 pm
5
Posted on 3/5/17 at 12:31 pm to Glock17
quote:
I smoked a couple of chickens earlier this week and brined for the first time.
Wet or dry brine?
Posted on 3/5/17 at 12:54 pm to Glock17
I put crab boil in a can that I used for beer can chicken, and it gave some of the meat a bit of flavor.
Have not used it to brine, but now I'm going to try it with a few pieces and see how it does.
Have not used it to brine, but now I'm going to try it with a few pieces and see how it does.
Posted on 3/5/17 at 7:42 pm to Glock17
The crab boil won't permeate the chicken.
Posted on 3/5/17 at 7:57 pm to Glock17
Brines don't force liquid and flavor inside the protein. It creates a chemical reaction of the proteins in the surface of the meat to alter it to retain it's moisture.
Posted on 3/6/17 at 6:03 am to Glock17
A friend does it quite often when frying Specs actually. It's a game changer
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