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Sold on brining - Page 2

post #21 of 23
Looking real good!
I brine the chicken always , but usually don't spatchcock it. By the way, adding a shot or two of scotch or bourbon will beam your brine up sky high :).

Another thing you might want to try is cooked brine. Heating the spices with the water makes a much stronger flavor, and the variations are endless - allspice, black peppercorns, 4 seasons pepper blend, cloves, bay leaves, garlic, scallions... Just boil it for 10 min and let cool completely before using.

Ed
post #22 of 23
Quote:
Originally Posted by Edward36 View Post

Looking real good!
I brine the chicken always , but usually don't spatchcock it. By the way, adding a shot or two of scotch or bourbon will beam your brine up sky high :).

Another thing you might want to try is cooked brine. Heating the spices with the water makes a much stronger flavor, and the variations are endless - allspice, black peppercorns, 4 seasons pepper blend, cloves, bay leaves, garlic, scallions... Just boil it for 10 min and let cool completely before using.

Ed

I have a 1/2 gal of Scotch just sitting around doing nothing. I'm a newbee, and this is the first mention I've seen of cooking brine. It sounds real interesting. How do you incorporate the Scotch into the brine, before cooking it or after?

 

BTW, I visited Haifa years ago, I loved it.

post #23 of 23
Quote:
Originally Posted by Grillmonkey View Post

I have a 1/2 gal of Scotch just sitting around doing nothing. I'm a newbee, and this is the first mention I've seen of cooking brine. It sounds real interesting. How do you incorporate the Scotch into the brine, before cooking it or after?

Ok, check out my posts in grilling poultry forum - I posted here couple of examples. Basically, can be either way, but usually I use scotch in a non cooked brine.

You can also PM me if you wanna ask something specific.

Ed
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