Brine help

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Altomari 8868
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Brine help

Postby Altomari 8868 » Tue Jan 16, 2018 1:49 pm

Anyone have a good brine for chicken they would be willing to share?
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js-tx
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Re: Brine help

Postby js-tx » Tue Jan 16, 2018 11:50 pm

For 1 gallon of water try: 1 cup of kosher salt, 1 cup of light brown sugar, 2 Tbs of course pepper, and 3 TBS of Webers kickin' chicken rub. Heb or Walmart should have it. Personally I would take the water to near boiling then add all the ingredients. I think the brine becomes a little more potent that way. I brine my 2 halves for about 10-12 hours.. out of habit.
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OldUsedParts
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Re: Brine help

Postby OldUsedParts » Wed Jan 17, 2018 6:23 am

Welcome to the Forum, Altomari :tup: :texas: another way to grill a moist Chicken is by Beer Canning and/or Injecting it . Good Luck with your Cook and, if you can, post up some pics when finished :salut:
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Re: Brine help

Postby k.a.m. » Wed Jan 17, 2018 8:34 am

Smokin’ Okie’s Holiday Turkey Brine
1 gallon water
1 cup coarse Kosher salt
3/4 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup honey
1/2 cup apple cider vinegar
4 tablespoons black pepper
3 - 4 tablespoons chopped garlic
1 teaspoon Allspice
In a 1/2 gallon of water cook the ingredients then add a 1/2 gallon of cold water. Let sit in fridge for a couple of days to chill and come together.
Always remember slow and steady wins the race.



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outlaw
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Re: Brine help

Postby outlaw » Wed Jan 17, 2018 8:43 am

Hey OUP, have y'all deputies ever thought about making stickies out of posts such as this one for easy reference? If so, this should be added IMHO.
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OldUsedParts
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Re: Brine help

Postby OldUsedParts » Wed Jan 17, 2018 9:02 am

Hmmm, let me think on this one :?: :scratch:
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bsooner75
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Re: Brine help

Postby bsooner75 » Wed Jan 17, 2018 9:50 am

Any of these would work. You can also keep it super simple.

1 gallon of water
1 cup Kosher salt
1 cup sugar

Then add whatever you want or nothing else. I hit it with some Valentinas hot sauce.


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Re: Brine help

Postby OldUsedParts » Wed Jan 17, 2018 9:57 am

outlaw wrote:Hey OUP, have y'all deputies ever thought about making stickies out of posts such as this one for easy reference? If so, this should be added IMHO.


Maybe if "enuff" various brine suggestions show up on this thread then it could possibly be a good sticky to place in Rubs, Spices, Sauces, Mops and Marinades Thread :?: :dont:

Any suggestions Y'all :?:
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k.a.m.
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Re: Brine help

Postby k.a.m. » Wed Jan 17, 2018 12:48 pm

We use the Holiday brine as I mentioned or a simple brine of 1 gallon water, 1 cup Kosher salt, 1/2 cup brown sugar. Our competition chicken brine is about as complex as the holiday but that recipe is one I keep because it took Debbie and I years to nail the flavor profile. The web is full of brine recipe's just watch out for ones that involve citrus because extended brining with those will effect the meat from the acids.
For birds in the 4.5 to 5 pound range we brine for 12 hours and inject.
Always remember slow and steady wins the race.



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OldUsedParts
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Re: Brine help

Postby OldUsedParts » Wed Jan 17, 2018 12:54 pm

ChefPointingUp.jpeg
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Altomari 8868
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Re: Brine help

Postby Altomari 8868 » Thu Jan 18, 2018 6:48 am

Thank you everyone.....
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Re: Brine help

Postby Txdragon » Thu Jan 18, 2018 7:17 am

It's been noted that the bare bones basic brine (try saying that 5 times really fast!) is simply 1 gallon of water, 1 cup kosher salt, 1 cup sugar. To REALLY spin it is to keep that ratio the same regardless of the ingredients. Keep your salt/sugar ratio at 1:1.
Wanna add soy sauce? Subtract from the salt you initially add. Same goes for sweet. Subtract a bit from the initial sugar for anything added (honey, maple syrup, etc). This will help combat the brine going too far in 1 direction and help keep it balanced.
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js-tx
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Re: Brine help

Postby js-tx » Thu Jan 18, 2018 4:13 pm

Yes, balance is important. It's easy to go all salty on a comp. brine knowing that salt equals calls, however w/out balance you can get a funky salty flavor in your bird that's just not very good and actually tastes off balanced. Start off simple because in the end it can be hard to detect tons of flavor and spices you add to a brine. Some will say that only certain flavor molecules can penetrate the cells of the meat.. maybe.. maybe not. :scratch:

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