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What are Some Good Brine Recipe?

 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: What are Some Good Brine Recipe?  Reply with quote

I have never Brined anything before but folks say you can add some great flavors to you meats when one brines it.
Who has some Brines they like and how hard is it to do right?
Chicken, Pork, Beef, different brine for different meat?
Thanks

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Post Posted: Mon Jul 09, 2012 9:05 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Re: What are Some Good Brine Recipe? Reply with quote

red1691 wrote:
I have never Brined anything before but folks say you can add some great flavors to you meats when one brines it.
Who has some Brines they like and how hard is it to do right?
Chicken, Pork, Beef, different brine for different meat?
Thanks


greatest thing ive ever done is place chicken in a bag (which sits in a bowl so it doesn't leak) that has beer in it. if you cant get the beer to cover the bird, add a little water.

two weekends ago i got distracted and let my chicken over cook way more than i wanted. thought i was screwed. temp wise it was way more than i wanted, but in reality, the skin was crispy and the insides JUICY. the beer brine saved it for sure.
Post Posted: Wed Jul 11, 2012 3:33 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



Post Post subject: Reply with quote

brother red,

was watching bobby flays bbq addiction this morning and he had a chicken brine on there.  it was actually a VERY interesting way of doing chicken.  here is a link brosif.

http://www.foodnetwork.com/recipe...ony-fennel-slaw-recipe/index.html
Post Posted: Mon Jul 16, 2012 12:53 am 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Reply with quote

Thanks blake, wish I knew how to mix spices like bobby flay so I could make more great flavors for my foods!!!
Maybe one day....

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Post Posted: Tue Jul 17, 2012 8:53 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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red1691: The brine our team uses for chicken thighs used to be : water, kosher salt, brown sugar, black pepper, garlic cloves, veggie oil, cider vinegar and a few other spices. We also used to inject them. Overnight is best but a minimum of 4 hours in a zip lock freezor bag will work.

My wife, who's the teams chicken specialist (she uses the weber 22" kettle and not the Lang), decided to ditch the above recipe in favor of ZESTY ITALIAN DRESSING. The dressing has all the ingredients you need -- check the label. Before she puts them on the grill, she applies a little chicken rub. They come off the grill tender and juicy.

Chickens cheap - try the Zesty Italian Dressing and see what you think. If it doesn't work for you try something else -- the web is full of suggestions -- www.amazingribs.com & www.howtobbqright.com are 2 of the best.


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Post Posted: Wed Aug 07, 2013 7:25 pm 
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