Brining How To - Part 1





Much of this section taken from Bill Wight's Grilling  Perfect Chicken page 

Bill Wight is also the Editor Of The BBQ FAQ's ("Frequently Asked Questions") 

Brining a whole chicken or turkey (or parts thereof) is simply submerging the whole bird, or pieces, in a brine solution for about 12 hours. Be sure to do the brining below 40F, in the refrigerator or in an ice chest under the ice.

Is is GREAT on pork also.  See the first long article in Part 7 !

*** Why should I brine a chicken ? ***

Well, to get the perfect grilled chicken,  brining is THE way to go. To get a juicy tasty turkey, brining is ALSO the ONLY way to go.

Brining also simply injects loads of flavors into meats. Brining will give your meats the most amazing flavor and texture. It should also be the moistest poultry you have ever eaten.

You will get similar results with Pork roasts, etc.

One last point - LEFTOVERS.

Leftover regular poultry is usually even drier and has that typical day-old taste.  But brined poultry will still taste moist and fresh.

*** What's in the Brine ? ***

The brine is mostly water, some salt at a minimum and some sugar and spices and herbs and onions and garlic at a maximum. 

 What does the brining process do for my chicken or turkey ?

The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices, herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water. See section 10.5.4 of the BBQ-List FAQ version 2.0 for more information on brining (brining a chicken is similar to brining a turkey). 

*** What do I use for a brine ? ***

As a general starting point, take one gallon of water and add 3/4 (preferable - but you can use up to a cup) of salt (kosher is best !), 1/2 cup of sugar and then the rest is up to you. Sliced onions are nice, a few cloves of crushed garlic add a nice flavor and then there's the spices and herbs.



Home ] Up ] [ Brining How To - Part 1 ] Brining How To - Part 2 ] Brining How To - Part 3 ] Brining How To - Part 4 ] Brining How To - Part 5 ] Brining How To - Part 6 ] Brining How To - Part 7 ] Brining How To - Part 8 ]

Friday, May 05, 2000
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