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interesting read on brining

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Post Fri Nov 09, 2012 1:08 am
mbshop well done
well done

Posts: 863
Location: visalia ca
i don't brine. tried it and didn't like it.
but interesting info here ... dium=email
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Post Fri Nov 09, 2012 8:51 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
That's a good read...thanks, George!

Last year I dry-brined the Thanksgiving turkey after learning about it from Sara Moulton's TV show, and the results were very good.

Post Fri Nov 09, 2012 5:57 pm
scorched_porch User avatar

Posts: 255
Location: Redwood City, California

Thanks - Great post. Bit of an eye-opener as well. I plan to part out and sous vide two small birds (about 10 pounders) and season them differently for a little variety this year. I think I'll do a Mexican spice paste on one and a classic sage butter on the other. I'll finish both off on the indoor grill. Butchering the birds in advance allows me to cook the different cuts at different levels of done instead of subjecting the whole bird to the same temp and time.
Wood Fired Argentine Parrilla
22.5 WSM


Post Sat Nov 10, 2012 12:59 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
There's an episode of "Julia and Jacques" that does the same thing. I know it's traditional to cook the whole bird but breaking it down first really makes it a lot easier.

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