Sanny

According to the instructions I read, a stronger brine is for a shorter soak. "The amount of salt used in each brine does not change with turkey size. If you’re roasting a kosher or self-basting turkey, do not brine it; it already contains a good amount of sodium. " "Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket." This recipe calls for table salt, not kosher. And it's for a whole bird.

Mine distinguished. I think Deej usually uses Kosher for his Q. Remember that 1 cup table salt = 1 1/2 cups Morton's Kosher Salt = 2 cups Diamond Crystal Kosher Salt. We hate ruined chicken.

Interesting. Recipe I read in Cook's Illustrated, I believe, was gallon of water and half cup salt (3/4 if kosher salt). But that's for a full breast. Go figger. Everyone has a favorite, I guess.

Buzzard bosom... I bought a "minimally processed" turkey breast last evening on the way home from work. Boiled the brine (salt, sugar, rosemary fresh snipped, and a squirt of chili oil) and let it cool. The bird will take a bath tonight, get a rub down and go in the cooker tomorrow. I haven't figured out the difficulty with the gas burner (not a KK product), so I'll just start the lump with those snap stick fire starters. It's that season again, so boxes of them are available all around. Probably just tank is almost empty. It's possible, I guess. But it still feels heavy.

Does seasoning the brine with "non solubles" make a difference? If I understand brining, it draws moisture out, then sends moisture back in, taking with it anything dissolved in the liquid (sugar, salt). But I cannot think that non-solubles would make it back into the meat that way. Wouldn't they stay on the outside? And wouldn't they be more effective, then, as a rub? Thinking out loud...

Wow, lookit that!

Re: Thanks Fetzervalve. :glasses5:I was, I've been outed now I understand how Valerie Plame felt. Oh no! Treason! And you looked so good in your potted plant disguise...

Re: Thanks Fetzervalve. I thought he was a Secret Agent. Is Tator a secret agent name? There's a "facilitator" here at work. I call her "Tator." Don't know what she does. How does one facilitate? Sounds like a spud job.

Re: our first Pizza attempt Yah, that's my default dough, too. Or something like it. Usually I go with Wolfgang Puck, but I'm sure it's related.

Beautiful! You choose: KK, Miss KK Q 2007, ribs, pizza... You have pics of all that, and all are "beautiful"!

Yah, it was time for another gurl.

Yahright. You want maggot marinade? Bug bouillabaisse? Roach ratatouille? Shrimp, crab and lobster are close enough to 'bugs' for me. Don't need to get any closer. Any more would be "killer," indeed...

Wow... That's impressive, even for Komodo Kamado. A "house call" within 2 hours of posting a question on the forum? Whew.... Talk about customer service!

Yah, that woulda been my guess. Bleh... You just keep tellin those Thai folks what GOOD food is! BBQ pork shoulder, pizza... unbug stuff. As for your temps soaring and not coming down, sounds like your damper and/or top hat were too wide open. Takes just a bit of top hat and some daisy wheel to maintain. No wheel if you have your guru going. My experience? Better to creep UP on the temps, rather than overshoot and wait to come down. Of course, your mileage may vary - I have a different manufacturer's product.

Dunno... What if Stewsan grills BUGS the way Dennis did? Probably best not to mention that... (welcome! )

We got sidetracked... Sorry about that.

All joking about Whizzy's shakers aside, Cozy does do beautiful woodwork. And he's got a magical workshop, too! All that beauty and he does it without the help of elves and everything! He's shared pictures of his salt and pepper mills in lots of wood colors (natural and enhanced). Each is spectacular!

Breasts are often too dry on the grill. Best to stick with wings.

Hunny, if Whizzy gives up his barrel staves, we got SHAKERS, not mills! No one better be crackin and grinding anything, thank you very much....

Trees don't like it much...

What's a henweigh?

You'd have to be awfully careful... Wouldn't want a catastrophe! If it collapsed, "Oooh, the humanity!"

Shoot, that's barely enough capacity for an OTB loaded with butt, ribs, and other Q. Some of you guys would exceed that every weekend!

Re: Good question.. Don't know why, but that struck me as funny.