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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-16-2008, 07:22 PM   #31
SaucyWench
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Oops, sorry, even though I read "brine", my brain turned brine into "inject," I'm just not a big fan of injecting (or Alton Brown.) I don't have any unexplainable prejudices against brining.

I agree that if the flavor's great, I'm gonna give a high score for taste, however you prepared it.
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Unread 11-17-2008, 12:09 AM   #32
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Quote:
Originally Posted by Ron_L View Post
I'm assuming that's 2/3 cup salt to 1 cup of sugar. How much water?
1 cup dark brown sugar
2/3 cup kosher salt
1/4 cup Old Bay seasoning

No need to rinse.

John
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Unread 11-17-2008, 05:34 AM   #33
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When brining chicken, becareful not to keep it in the water too long, we usually go about 1 hour in a very simple brine of:

1 Gallon of water
1 cup of salt
1 cup of brown sugar

After 1 hour wash/rinse very good and let air dry until the skin is dry.

If you let it soak in the brine too long it will be salty... Chicken will take the brine quickly and about an hour is all that is needed.
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Unread 11-17-2008, 08:26 AM   #34
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Quote:
Originally Posted by VA BBQ PIRATES View Post
Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom
thats what I was thinking, some of the flavor did transfer in, I had it in the brine too long. the skin was as tuff as MR.T , that is some thing I can fix. probably an hour or so would be enough. I will be tring again next weekend. I think I have WATG syndrome.
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Unread 11-17-2008, 11:39 AM   #35
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I think I have WATG syndrome.

Not the dreaded WATG syndrome

You know the only cure for that is a call for chicken.

Tom
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Unread 11-17-2008, 11:50 AM   #36
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Quote:
Originally Posted by VA BBQ PIRATES View Post
Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom
Gnomes can be a little funny up top. That is why the WATG syndrome can be so dangerous. I have brined in the past- pork with a lot of success. Have not tried chicken but I bet it would be good.
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Unread 11-17-2008, 12:07 PM   #37
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Quote:
Originally Posted by VA BBQ PIRATES View Post
Not the dreaded WATG syndrome

You know the only cure for that is a call for chicken.

Tom


Heyyyyy.....I resemble that remark....I am all better now.... at least thats what the Doctor says...now.......where did I put those thighs?
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Unread 11-17-2008, 12:53 PM   #38
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Try removing your skin when putting the chicken in the brine
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Unread 11-17-2008, 02:20 PM   #39
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Originally Posted by watg? View Post
Heyyyyy.....I resemble that remark....I am all better now.... at least thats what the Doctor says...now.......where did I put those thighs?
Sorry, George...I just cant stop!!!!!!!!!every stinkin' weekend for months and I still dont have anything to show for it!!!!!!!!why is chicken so darn hard..I know it must be the judges fault!!!yea thats the ticket!!arghh!!!
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Unread 11-17-2008, 03:21 PM   #40
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Originally Posted by OC PIG ASSASSINS View Post
Try removing your skin when putting the chicken in the brine

Doesn't removing your skin hurt?
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Unread 11-17-2008, 03:46 PM   #41
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Relax Sal, and keep you hands away from sharp objects

We talked about this at Bel Air this year, remember?? You said you were happy with your Chicken results so far, what has changed?
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Unread 11-17-2008, 05:22 PM   #42
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Quote:
Originally Posted by Big Ugly's BBQ View Post
Relax Sal, and keep you hands away from sharp objects

We talked about this at Bel Air this year, remember?? You said you were happy with your Chicken results so far, what has changed?
I was drunk or something

I am just looking to improve about 30 spots, I havent broken the top 10 yet. now how about tips on your brisket


as far as sharp objects...my yellow bunny safe-t scissors as safe for those of us 4 and older and I am in that range!!
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Unread 11-18-2008, 08:47 AM   #43
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
now how about tips on your brisket
Brisket??? I don't do Brisket, I do Roast Beef, or at least that what family Chief Financial Officer says
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