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Brine questions
apologies if answered, using my phone so the search function is cumbersome. I understand that a basic brine is 1gal water, 1/2 cup table salt, 2/3 cup sugar. My questions: - what is the sugar for? The salt helps with moisture but what abt the sugar? - Im always worried about oversalying...- windycitysmokin
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- Replies: 10
- Forum: Sauces, Rubs & Marinades
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Did I screw up
hey everyone - I’m smoking some Wong’s and ribs today. For the wings, I mixed up a creole butter to inject in the wings, but it kept clogging my injector. Not wanting to waste the ingredients, I thought “hmmmm, I’ll just toss the wings in this instead of olive oil”. After I did that, I thought...- windycitysmokin
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- Replies: 4
- Forum: General Discussion
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Fatty wrap question?
Hey everyone, I'm tossing around some different ideas for fatty fillings but before I go on and make one, I also want to know about the wrap. 1) does it matter what kind of ground meat I use? Pork vs beef? Also what kind of fat content should I look to use ? 2) I see that some people don't...- windycitysmokin
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- Replies: 7
- Forum: Fatties
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New member
Hey everyone, I've been lurking awhile and decided to go on and join. A little background on me. As you can probably guess from my name, I'm in Chicago, moved up here from my home in west central GA back in January after spending the previous 2.5 years traveling the country with my job. Awesome...- windycitysmokin
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- Replies: 2
- Forum: Roll Call
