Fetzervalve Posted November 2, 2006 Report Share Posted November 2, 2006 I have read some about this and I am preparing to do a brined chicken in the next day or so. I found this link to some good info over @ the BGE board. Maybe you all already know this stuff..... http://www.cookshack.com/barbeque_guide ... ing101.htm Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 2, 2006 Report Share Posted November 2, 2006 Hey, great info! I had forgot all about the cookshack site and forums. I used to be a member over there when I had my Treager pellet grill. But you are right, they have lots of stuff there! Since T-day is upcoming, it might be a good time to mention another point for those thinking about brining. For it to work, you are gonna have to shell out the bucks for the non-injected turkeys (I have only seen them fresh around here). Since brining works as a result of osmosis, heavy SP/G solution pushing it's way into a lower gravity solution, it will not work if the bird has already been injected with a brine (you might get a little, but nothing like it should be). Anyway, just a tip for those who might not know! Oh yeah, Fetzervalve, I am moving this thread into techniques since it is not a recipe. I am trying to clean up the recipe section to make it easier to find recipes. Thanks, -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Jim Malter Posted November 3, 2006 Report Share Posted November 3, 2006 Hi All= I brine all white meats-pork, chicken, turkey. I use 1/4 cup each Kosher salt and sugar. Usually I leave them in the refrig all day, rinse and grill. It improves the flavor and moisture content but does not make the meat salty. Jim Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 28, 2006 Report Share Posted December 28, 2006 Brining bags on sale Bakers Catalogue (www.kingarthurflour.com) has large brining bags on sale. Small ones, too, for that matter. http://www.kingarthurflour.com/shop/det ... =8626LARGE Reputable company - I've been very happy ordering from this place. Quote Link to comment Share on other sites More sharing options...
Greg_R Posted January 5, 2007 Report Share Posted January 5, 2007 A plastic trashbag works great for brining. I put the bag and bird in a pan just in case of a puncture. A cooler also works (nice for multiple birds). Quote Link to comment Share on other sites More sharing options...
samantha Posted January 6, 2007 Report Share Posted January 6, 2007 Is there such a thing as food grade trash bags? Just curious if the plastic is recycled and whether it is sanitized. Quote Link to comment Share on other sites More sharing options...
Farmer John Posted January 6, 2007 Report Share Posted January 6, 2007 Ziploc Bags There are not food grade trash bags. People use them all the time but that is not to say it would ever pass a food inspector. You can now buy GIANT Ziploc bags (4 XL) which are the 10 gallon size at most grocery stores. Acme in my area has them. The UPC is 25700-65644 and they can hold a bunch! John Quote Link to comment Share on other sites More sharing options...
MultiSmoker Posted January 7, 2007 Report Share Posted January 7, 2007 Actually there are large bags used for trash purposes that are approved for food contact. I am familiar with Heritage Bag, and I would think there are other companies who also comply. There are FDA letters in this link from them for this, but I am newly registered here and cannot yet post links. High Density can liners are those that are "crinkly" sounding and the thicknesses are expressed in Mic. The approved ones there are natural, which is an opaque clear material The other liner letter there is referring to stretch type plastic bags in their clear and white, and their meat and poultry bags. Dark brown and black can liners usually have a great deal of recycle content to them. If you don't need a large bag, the suggestion on large zip-lock type is a good idea. Regards, Will Link added - http://www.heritage-bag.com/products/products.asp Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted January 7, 2007 Report Share Posted January 7, 2007 Welcome to the forum Will. Sorry about the not being able to post links immediately, but spam today has become a huge problem and this is one of the few ways to discourage it. If you like, send me the link and I can place it in your post or just edit in two days after two posts. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
MultiSmoker Posted January 7, 2007 Report Share Posted January 7, 2007 I don't have any problem with the rules for new registered participants on link posting. I did go ahead and send you the link. Regards, Will Link added - http://www.heritage-bag.com/products/products.asp Quote Link to comment Share on other sites More sharing options...
Porkchop Posted January 9, 2007 Report Share Posted January 9, 2007 ever see those food-grade 10-gal buckets that restaurants get, like, pickles, or pepperoncinis in? those are dandy for brining, and are reusable. i've also used a cooler, as has been suggested here. i like the buckets a bit better tho. you can generally fit them into a fridge if you move stuff around, and they are easier to clean after. plus, if you have a favorite restaurant (like they know your name, take you to the same table, etc) you could probably get one for free if you ask real nice. brining is defo one of those "magic tricks" that both enhance the food and make it easier to produce juicy results. course, anymore, you gotta watch out for the pork roasts and chickens you get at the wally world and other big stores; they "pre-brine"/"enhance" their meats already. you try to brine one of those, you'll get some salty grub... Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 14, 2007 Report Share Posted February 14, 2007 First time brining Well, I did it. Overnight, chicken, salt, water, sugar, ground black pepper, bay leaf. OH MY!!! Pat dry, rubbed with Dizzy's Tsunami Spin. Roasted on a chicken rocket for just over an hour (breast to 160) at 350. Woo hooo!! Moist and delicious. Ok, since there was sleet and freezing rain going on, I did it in the oven (so sue me), but STILL it was terrific. Imagine how delicious it'll be on the cooker! Mother said it was the best Valentine's supper she ever had. Oh Mom. lol Quote Link to comment Share on other sites More sharing options...
DavidS Posted February 14, 2007 Report Share Posted February 14, 2007 I use a plastic bucket from the bakery from a grocery store that had cake frosting in it for brining. You can get a couple of sizes a 5 gallon and a smaller square one that hold one chicken very nicely. The best thing is the price FREE. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted February 15, 2007 Report Share Posted February 15, 2007 Yep...brining is good In reply to porkchops post regarding enhanced/injected/pre-brined meats, i suggest checking your local BJs wholesale. Most supermarket chickens and roasts, unless you pay a premium for the fresh/organic/whatever have been molested like this. I have found that BJs meats are not enhanced, and the lower price is a bonus. My local BJs in Orlando sells Perdue chickens, "fresh and minimally processed" for $.79/lb. That way, you can brine your own flavors into it. BTW, not all big-box clubs are the same, so pay attention to the fine print. My local Sams club carries only "enhanced" chickens, not the fresh ones. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 15, 2007 Report Share Posted February 15, 2007 Yep...brining is good In reply to porkchops post regarding enhanced/injected/pre-brined meats, i suggest checking your local BJs wholesale. Most supermarket chickens and roasts, unless you pay a premium for the fresh/organic/whatever have been molested like this. I have found that BJs meats are not enhanced, and the lower price is a bonus. My local BJs in Orlando sells Perdue chickens, "fresh and minimally processed" for $.79/lb. That way, you can brine your own flavors into it. BTW, not all big-box clubs are the same, so pay attention to the fine print. My local Sams club carries only "enhanced" chickens, not the fresh ones. For those who have a Publix, they also offer non molested poultry - though I cannot remember if it was their brand or another. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
