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Old 03-24-2008, 12:37 PM   #31
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Chicken parts should be immersed from 4-6 hrs, whole chickens up to 12 and turkeys a full 24 hrs. I do mine in a 5 gallon cooler (the bucket type with the spicket) and I don't have to add any more ice during the brining process.
I believe it's spelled "spigot," but who cares? I must have gotten some bad birds or I've been messing up my brine the last few times, because both chicken and turkey came out like jelly or that basketball deli meat. I have my dedicated 5-gallon bucket, water, salt, sugar, sometimes citrus, partially or fully-thawed birds, fridge for at least 8 hours, 24 if time permits. Roast or grill, baste and turn. What am I doing wrong? Next toy will be the rotisserie rack.

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Old 03-24-2008, 12:50 PM   #32
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I got a gas grill nothing more. Any tips of Ribs? I would like to grill some babybacks this next weekend. I have heard of boiling those in beer pre-grill?

The chicken I cooked last weekend didn't work out. We got a cold front in that evening, winds were hitting 35-40mph gusts. It also dropped from around 50 all the way to 35 during my grilling time. The wind knocked out my flame everytime I went to turn them. I probed and couldnt seem to get them hotter then 150 in the thickest parts. After an hour I gave up and broiled them the rest of the way.

Anyhow I think it was just bad luck that night.
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Old 03-24-2008, 03:57 PM   #33
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Originally Posted by DIYtestdummy View Post
I believe it's spelled "spigot," but who cares?

I must have gotten some bad birds or I've been messing up my brine the last few times, because both chicken and turkey came out like jelly or that basketball deli meat...
Thanks for the spell check, I always get that one wrong.

As far as the texture of your brined poultry, all I can think is maybe there's too much acid in your brine or maybe you're just leaving the bird in too long. I always try to make sure everything is really cold (the bird and the water) before they come together. If either is warm to start with, you may not get the desired effect.

Edit: Just another thought, how are you keeping your brine bucket cold? Do you keep it in a fridge or are you adding ice to keep it cold? If you're adding ice, that might be throwing off the concentration of the brine. Not sure what that would do, but it's a potential problem.

Last edited by kboorman; 03-24-2008 at 04:23 PM.
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Old 03-24-2008, 04:05 PM   #34
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I got a gas grill nothing more. Any tips of Ribs? I would like to grill some babybacks this next weekend. I have heard of boiling those in beer pre-grill?
I think I would try a recipe that calls for some oven time before grilling rather than boiling the ribs. Have you ever smelled boiling meat? It's nasty. I can't imagine any good flavor coming from that. I'd try a variation of this method first. I've never used that recipe myself, but it is an example of an oven / grill technique that might work for you.
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Old 03-24-2008, 07:00 PM   #35
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I got into smoking about a year ago. I did my very first smoke on a Weber grill. I was smoking an 8lb brisket. I found a recipe online and that is what I used. The whole thing about smoking is to cook at low heat, for a longer time. In the Weber grill I had a hard time keeping the temps low. As it turns out, I didn't start the smoke early enough for the food to be done by dinner, so I had to pull it early and stick it in the oven. It still turned out amazing.

Now I have moved to an electric CookShack smoker. You can not beat it for simplicity. The price on it is high, but it is made in the USA. I would rather support America, then China. Now I smoke all the time. You would probably be surprised how good smoked hot dogs taste. I was going to smoke some ribs this weekend, but I will be heading out of town. I think the best part about smoking, is coming up with the perfect rub, and experimenting with different woods for taste... oh and the best food ever.
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Old 03-24-2008, 08:51 PM   #36
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You would probably be surprised how good smoked hot dogs taste.
If you think a hot dog comes out good, you should try a meat loaf. It's outstanding. All you have to do is use your favorite meatloaf recipe, place the loaf on a piece of parchment so it doesn't sag between the grates, and cook it at the same time and temp as you would in the oven. If you like spicy food and want a real treat, substitute Sriracha sauce (Thai chili sauce) for the ketchup in the recipe. You won't believe how good it is.
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Old 03-24-2008, 11:40 PM   #37
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And the best part about meatloaf is leftover meatloaf sandwiches!
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Old 03-25-2008, 03:26 AM   #38
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Smoke this.
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Old 03-25-2008, 06:52 PM   #39
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OMG - Meatloaf! Someone mentioned that yesterday. I gotta try that!


Quote:
Originally Posted by kboorman View Post
Thanks for the spell check, I always get that one wrong.

As far as the texture of your brined poultry, all I can think is maybe there's too much acid in your brine or maybe you're just leaving the bird in too long. I always try to make sure everything is really cold (the bird and the water) before they come together. If either is warm to start with, you may not get the desired effect.

Edit: Just another thought, how are you keeping your brine bucket cold? Do you keep it in a fridge or are you adding ice to keep it cold? If you're adding ice, that might be throwing off the concentration of the brine. Not sure what that would do, but it's a potential problem.
I thought I left it in too long the first time it was jelly-like, but I only had about 14 hrs the 2nd time. I blamed Jenny-O, but the Butterball was pretty close in texture. The chickens I beer-canned the Chrismas after the last jelly turkey were only brined a few hours in a bag. The bucket goes in the fridge with a lid if it fits on. NO ICE - I like my concentration controlled, thankyouverymuch.

Maybe the birds are getting some new kind of steroids? (Chickens were "free-range" from the organic market, though) Maybe the deep-freeze burnt? (chickey was "fresh," or pre-rotten as my wife calls everything at the "hippie mart")
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Old 03-25-2008, 08:41 PM   #40
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I thought I left it in too long the first time it was jelly-like, but I only had about 14 hrs the 2nd time. I blamed Jenny-O, but the Butterball was pretty close in texture. The chickens I beer-canned the Chrismas after the last jelly turkey were only brined a few hours in a bag.
Was the beer can chicken any better than the others? What temps are you using for your poultry? I assume the BCC was at grilling or roasting temp (over 300), were the others done at a lower temp?

Oh btw, nice fish wf. Salmon's a little strong tasting for me but I've never had it fresh caught either.
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Old 03-27-2008, 11:56 AM   #41
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Uh-oh. Memory's getting bad! Last Christmas was chaos with moving and family coming in. I forgot to pull the chicken out to defrost, so I had to thaw it in the sink. I'm pretty sure I started out at 425* until the skin browned, and decreased to 325*, but I don't remember for sure. Turkeys - I just do the 20 min/lb. thing at 325* and wrap when/if skin browns. Now that I remember, those chickens were from the "normal" store, frozen, and I didn't have time to brine. I used Coke instead of beer, which doesn't make much of a difference. The time before that was the "hippy" chicken and it was a bit more spongey than jelly.

That does it - I'm cannin' some chickens this weekend!


Anybody use juniper for fish?
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Old 03-27-2008, 03:47 PM   #42
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...I used Coke instead of beer, which doesn't make much of a difference...
I get the feeling we're hijacking Taipans' thread here but I think the Coke might be part of the problem. It has phosphoric acid in it which will break down the meat if you brine or marinate in it. Coke's ok for beef (real good on a brisket in fact), but I don't know that I'd try it with chicken.
That said, how are you making out Taipans? Any further experimentation?
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Old 03-27-2008, 06:28 PM   #43
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I get the feeling we're hijacking Taipans' thread here but I think the Coke might be part of the problem. It has phosphoric acid in it which will break down the meat if you brine or marinate in it. Coke's ok for beef (real good on a brisket in fact), but I don't know that I'd try it with chicken.
That said, how are you making out Taipans? Any further experimentation?
Right, we are hijacking. Sorry.

This Coke chicken wasn't brined. I brined the other batch, but canned with root beer, and did a couple with beer. I'll just end this by shrugging it off as something I'm just not noticing. Sometimes birds are just "funny" around here.

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