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Brining
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Your experience with brining
Brining is a waste of time, leave soaking and washing your meat to the raccoons
3%
 3%  [ 2 ]
Who is this Mr Tony hack to ask about science stuff!
13%
 13%  [ 7 ]
Brining works in my world, best poultry I have ever cooked and or eaten
82%
 82%  [ 42 ]
Total Votes : 51

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Mr Tony's BBQ
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PostPosted: Mon Nov 12 12 9:20 am    Post subject: Brining Reply with quote

Brining has come into question a time or two here on The Ring, especially now that it's Turkey time. What say you? Please feel free to ramble on about experiences.

My first poll [ I think] I'm all verklempt.... Embarassed
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k.a.m.
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PostPosted: Mon Nov 12 12 9:23 am    Post subject: Reply with quote

Okay Tony I voted on your poll now you have to vote on mine its only fair. Wink Very Happy Laughing
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SoEzzy
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PostPosted: Mon Nov 12 12 1:14 pm    Post subject: Reply with quote

I voted Other.

Then the spelling Nazi appeared and tidied things up as best he could.

I also like marinading poultry, and IMHonestO, I think the best ever bird I've done and eaten. Similar to brining but not the same, and an added expense so a lot of people don't use it on bigger poultry.

So within this Poll I really went with the third choice!
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daddywoofdawg
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PostPosted: Mon Nov 12 12 1:53 pm    Post subject: Reply with quote

OK I'll bite what is the difference.
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PostPosted: Mon Nov 12 12 2:06 pm    Post subject: Reply with quote

What's the difference between brining and marinading, basically to me the use of the vinegar and oil in marinades instead of the salt to carry the flavor into the meat.

brine (brn)
n.
1. Water saturated with or containing large amounts of a salt, especially sodium chloride.
2.
a. The water of a sea or an ocean.
b. A large body of salt water.
3. Salt water used for preserving and pickling foods.
tr.v. brined, brin·ing, brines
To immerse, preserve, or pickle in salt water.
[Middle English, from Old English brne.]

mar·i·nade (mr-nd)
n.
A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking.
tr.v. (mr-nd) mar·i·nad·ed, mar·i·nad·ing, mar·i·nades
To soak (food) in such a mixture; marinate.
[French, probably from Italian marinare, to marinate, from Latin (aqua) marna, sea(water), brine, pickle, feminine of marnus, of the sea; see marine.]

The other big difference... one comes from the English tradition of gastronomy, and the other from those funny French folks, (and what the heck do the French know about good food)? Wink Laughing Wink
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daddywoofdawg
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PostPosted: Mon Nov 12 12 2:24 pm    Post subject: Reply with quote

Ok so it's just oil or vinegar vs water or juice.
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PostPosted: Mon Nov 12 12 3:08 pm    Post subject: Reply with quote

No a marinade can be as complicated or as simple as you want to make it.

Here's one I use on a regular basis, this makes about a gallon, and is enough for a small Turkey (12 lb), or 3 medium Chickens, (3.5 - 4lb per bird), you need to make sure the meat is submerged in the marinade, (and not laying on each other, better to bag them separately in individual Ziplocs), if you don't have the meat covered, it wont penetrate in that area, if you need to stretch the liquid, then add extra vinegar, olive oil and corn oil in equal amounts.

5 cups apple cider vinegar
5 cups extra virgin olive oil
5 cups corn oil
1/2 cup white sugar
3 tablespoons sea salt
1 tablespoons ground black pepper
1 tablespoons dried oregano
1/2 tablespoon dried pepper flake.

The minimum time for a chicken is 4 hours the longest I marinade is 12 hours, (Turkey), the bagged Chickens get turned over every hour, the Turkeys get turned every 2 - 3 hours.
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Last edited by SoEzzy on Mon Nov 12 12 3:16 pm; edited 1 time in total
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JAllen
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PostPosted: Mon Nov 12 12 3:15 pm    Post subject: Reply with quote

Who is this Mr. Tony Hack, anyway?

I would never cook an unbrined turkey.
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Mr Tony's BBQ
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PostPosted: Mon Nov 12 12 8:00 pm    Post subject: Reply with quote

Much appreciation goes to the spelling Nazi on this one! Couldnt change some on the top, auto correct didnt / spell check [ still doesnt ] know verclempt Confused
Please keep replies coming or this poll will disappear like auto insurance deductibles.......
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roxy
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PostPosted: Mon Nov 12 12 8:56 pm    Post subject: Reply with quote

I have brined a couple turkeys and enjoyed the results.

The last couple three turkeys I have smoked I injected them and prefer it over brining. I make a buffalo wing sauce using extra butter and coat with a cajan seasoning.
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PostPosted: Mon Nov 12 12 9:23 pm    Post subject: Reply with quote

I brined a couple turkey breasts, and they were nice and moist. But, not nice enough or moist enough to make it worth the extra time and trouble involved. JMHO
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PostPosted: Tue Nov 13 12 12:53 am    Post subject: Reply with quote

I really don't cook much poultry, but what I have done I've never brined. Nothing against it, I just never got a .
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1buckie
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PostPosted: Tue Nov 13 12 7:48 am    Post subject: Reply with quote

roxy wrote:
I have brined a couple turkeys and enjoyed the results.

The last couple three turkeys I have smoked I injected them and prefer it over brining. I make a buffalo wing sauce using extra butter and coat with a cajan seasoning.


+1
I've been injecting turkeys since '92 when I saw a real, live Cajun inject & deep fry one next door to me....
He was my dear friend & neighbor's fiancee' at the time & I learned a lot all in one day.....
Maybe most importantly, I can BBQ what he can deep fry & probably pull it off!!!

Done many, many simple chicken parts marinades also...
Thanks for that interesting mix, SoEzzy.......

That being said, I think I'll branch out & take y'all's advice on the Smokin' Okie's thing this time around......
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k.a.m.
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PostPosted: Tue Nov 13 12 7:49 am    Post subject: Reply with quote

1buckie wrote:
roxy wrote:
I have brined a couple turkeys and enjoyed the results.

The last couple three turkeys I have smoked I injected them and prefer it over brining. I make a buffalo wing sauce using extra butter and coat with a cajan seasoning.


+1
I've been injecting turkeys since '92 when I saw a real, live Cajun inject & deep fry one next door to me....
He was my dear friend & neighbor's fiancee' at the time & I learned a lot all in one day.....
Maybe most importantly, I can BBQ what he can deep fry & probably pull it off!!!

Done many, many simple chicken parts marinades also...
Thanks for that interesting mix, SoEzzy.......

That being said, I think I'll branch out & take y'all's advice on the Smokin' Okie's thing this time around......

Ken, go vote on my poll. I need a lift. Wink Very Happy
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1buckie
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PostPosted: Tue Nov 13 12 7:54 am    Post subject: Reply with quote

Just headed there, KAM....Got sidetracked looking at brisket.....

Been flat on my back for a week,sick, eaten better last two days, BUT I NEED TO SEE SOME MEAT !!!!
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k.a.m.
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PostPosted: Tue Nov 13 12 7:59 am    Post subject: Reply with quote

1buckie wrote:
Just headed there, KAM....Got sidetracked looking at brisket.....

Been flat on my back for a week,sick, eaten better last two days, BUT I NEED TO SEE SOME MEAT !!!!

I hope ya get to feeling better Brother.
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1buckie
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PostPosted: Tue Nov 13 12 8:06 am    Post subject: Reply with quote

Thanks, man....Shingles OUCH !!!
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Mr Tony's BBQ
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PostPosted: Tue Nov 13 12 9:15 am    Post subject: Reply with quote

Get well Ken, swing by - I have some brisket in the fridge!
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Petunia
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PostPosted: Tue Nov 13 12 9:23 am    Post subject: Reply with quote

Buttermilk brine and Tom Turkey. A match made in BBQ heaven.
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PostPosted: Tue Nov 13 12 9:28 am    Post subject: Reply with quote

It that just buttermilk Petunia? Got a recipe?
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