The Grill and BBQ thread

#851
#851
get her to try this one wally,it worked really well for me and you couldn't tell it had any salt, I even added some Lawrys Seasoned salt on the 2nd one I brined and I'm sure the Tony Chachere's Creole Seasoning has salt in it too

another site said to add a 1/4 cup more salt for each gallon you go over the 2 gallons instead of the 1/2 cup,but i didn't and I just used a cup and it still worked great,I did increase the Brown Sugar,I needed 3.5 gallons for my container,I did measure it first to see how much water I needed

which is just sitting the Bird in it and then adding gallons of water


Easy Turkey Brine Recipe - Food.com


I may check the price of the Lawrys Seasoned salt on the next bird ( works great on chickens too) and use that instead of plain salt,has anybody tried that ?

and i didn't add the poultry herbs either
 
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#853
#853
do you still have any of that Erwin elephant left ? :) we could have a hell of a major smoke off with it LOL
 
#857
#857
WallyBalls said:
I'm sure somebody up there still claims to have a chunk or 2 left of ol' Mary.
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I'd be curious to see exactly what recipe she used to brine with.

Two years in a row now I've used the same brining recipe for the big family turkey dinner and both years now have gotten praises for it.
 
#858
#858
Coug said:
I'd be curious to see exactly what recipe she used to brine with.

Two years in a row now I've used the same brining recipe for the big family turkey dinner and both years now have gotten praises for it.
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It was a basic buttermilk brine she said.

It wasn't awful, probably just needed to be cut down for the smaller piece of meat, and maybe for less time. I was shooting for 10ish hours...she put it in early and got more like 16-18.
 
#859
#859
is a Butter Milk Brine suppose to be better ? these past 2 Turkeys were the first time I ever Brined anything

other than Biscuits,I'm not a big fan of Butter Milk
 
#860
#860
governmentmule said:
is a Butter Milk Brine suppose to be better ? these past 2 Turkeys were the first time I ever Brined anything

other than Biscuits,I'm not a big fan of Butter Milk
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Not sure for turkey because I don't like turkey, but I use a buttermilk brine when I do chicken in my smoker and it comes out awesome!
 
#863
#863
WallyBalls said:
I'm pretty sure that's what she used (minus the rub).
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Yeah, I haven't ever used a buttermilk brine before but most turkey brines(non buttermilk) don't use 2 CUPS of Kosher salt. The one I did only called for 3/4C of Kosher salt and this was for 2 gallons of water and other ingredients. If she didn't use Kosher and used table salt instead that would have easily been inedible. If she used Kosher though then the ratio probably needs to be changed.
 
#864
#864
When I do it for chicken it's just the buttermilk and kosher salt. I just kind of eyeball everything so I don't know what measurements I use.
 
#865
#865
I just texted her about the brine and what kind of salt.

Her response: "I used table salt, why?"

:::bangs head on desk:::

Beware when marrying a West Knoxville girl who's mom never cooked.
 
#867
#867
governmentmule said:
thanks,that sounds killer
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Trash can turkey. It's a homemade convection cooker.
They have actual cookers for this now.
I started years ago with the trash can, but you need to burn it out as trash cans have a galvanized coating, which can leach into food. You also don't have to dig a hole, ruin your yard, etc.

I now use an Orion cooker. It will do a 15 pd bird in 1:45, and be the most perfectly cooked, moist turkey you've ever had. Plus I never place any moisture in the cooker. I'll mix a brine (kosher salt, rosemary, etc.), boil it with a stick of butter, let it completely cool and then inject. Let sit overnight.

I've never had better.
 
#868
#868
WallyBalls said:
I just texted her about the brine and what kind of salt.

Her response: "I used table salt, why?"

:::bangs head on desk:::

Beware when marrying a West Knoxville girl who's mom never cooked.
Click to expand...

I used table salt with that recipe I posted wally and it worked great

I put kosher salt in the same class as sea salt,I think salt is salt :) I do know to use a lot less salt when a recipe calls for kosher,but that is because it is chunkier and takes up more room,from what I've read about sea salt,if there is a health benefit from it,it is gone by the time it has been processed,unless your buying the expensive stuff

do you think there is a difference in them coug ?
 
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#869
#869
governmentmule said:
I used table salt with that recipe I posted wally and it worked great

I put kosher salt in the same class as sea salt,I think salt is salt :) I do know to use a lot less salt when a recipe calls for kosher,but that is because it is chunkier and takes up more room,from what I've read about seas salt,if there is a health benefit from it,it is gone by the time it has been processed,unless your buying the expensive stuff

do you think there is a difference in them coug ?
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The fact that you used less table salt for the recipe is very likely what saved you. Table salt is finely ground it packs in more densely into whatever measuring device you're using. Now, If every recipe went by "weight"(which most recipes never do) rather than volume then the conversation would be different as the weight of salt = the weight of salt. If you're going by a recipe and that recipe calls for a specific salt/measurement then you should use the exact salt listed in the recipe for best results. In addition, Kosher salt and sea salt tend to have less additives to them compared to table salt(iodized salt). Typical table salt can have added potassium iodate, potassium iodide, sodium iodate, or sodium iodide, and Iodine can be a factor when it comes to koshering and brining meats.
 
#870
#870
I did use the full amount of salt in the first Turkey I brined coug,it came out great,I just used less salt because of heart issues and I think that less is better , I try to not use much salt,but I've been using more lately,just because I like the way it taste,another addiction that has came back,now if I just had a coffee pot :)

I did find this conversion table for salt

Morton Salt | Salt Conversion Chart

I do need to get a set of scales to use in the kitchen,instead of measuring by cups,that is suppose to be the way to get accurate measurements,I've been doing some baking lately and from what I have read,that is the way to go
 
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#871
#871
governmentmule said:
I did use the full amount of salt in the first Turkey I brined coug,it came out great,I just used less salt because of heart issues and I think that less is better , I try to not use much salt,but I've been using more lately,just because I like the way it taste,another addiction that has came back,now if I just had a coffee pot :)

I did find this conversion table for salt

Morton Salt | Salt Conversion Chart

I do need to get a set of scales to use in the kitchen,instead of measuring by cups,that is suppose to be the way to get accurate measurements,I've been doing some baking lately and from what I have read,that is the way to go
Click to expand...

I just thought of something else gm...
Another step that she could have missed was not rinsing the turkey thoroughly after she pulled it out of the brine. This removes any excess salt from the inside and outside of the turkey.
 
#872
#872
I did do that and patted it dry with paper towels,so i could season it and let it sit overnight before i smoked it

I did try a taste of the brine when i first mixed it and thought yuck that is way to much salt,but I could taste the lemons and oranges over any salt,actually i didn't notice any salt flavor to it at all

I do have to say,that I am wondering whether to brine a ham for Christmas or just do the usual dry rub and then smoke it,the dry rub is great and a ham comes out excellent ,decisions decisions and I have a lot of time to think about it :)
 
#873
#873
governmentmule said:
I did do that and patted it dry with paper towels,so i could season it and let it sit overnight before i smoked it

I did try a taste of the brine when i first mixed it and thought yuck that is way to much salt,but I could taste the lemons and oranges over any salt,actually i didn't notice any salt flavor to it at all

I do have to say,that I am wondering whether to brine a ham for Christmas or just do the usual dry rub and then smoke it,the dry rub is great and a ham comes out excellent ,decisions decisions and I have a lot of time to think about it :)
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Hahaha! My mom did the same thing with the brine I used. She dunked her finger in the brine and tried it and proceeded to have this strange look on her face. I told her, "that's a brine, you're not really supposed to do that." :)
 
#875
#875
Coug said:
I just thought of something else gm...
Another step that she could have missed was not rinsing the turkey thoroughly after she pulled it out of the brine. This removes any excess salt from the inside and outside of the turkey.
Click to expand...

She might not have done that, but I'm not even going to bring it up at this point.

Trying it again this weekend but I will have total control over this one, so if it sucks its on me lol.
 
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