Brine Your Chicken!
- Thread starter jcboxlot
- Start date
Longhornamus
New member
Looks great!
Wet brining chicken and turkey is pretty much essential imo unless;
A. You cook beer can style in which case you can get away with no brining
B. You buy a kosher bird (which has been pre-washed in salt water and should not be brined-it will be too salty)
C. You get a pre-brined/injected/water(& salt) added bird. I like to do my own.
D. You dry brine, which is convenient and takes up less fridge space but is less good imo.
The wings look great.
A. You cook beer can style in which case you can get away with no brining
B. You buy a kosher bird (which has been pre-washed in salt water and should not be brined-it will be too salty)
C. You get a pre-brined/injected/water(& salt) added bird. I like to do my own.
D. You dry brine, which is convenient and takes up less fridge space but is less good imo.
The wings look great.
DivotMaker
New member
Looking good, John!
Roger - I agree with you on points B & C, but totally disagree on point A. I recently addressed my view on beer can chicken in another post, and cited this article that absolutely supports what I've found, through experimentation, over several years and different methods:
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
I also don't think dry brining is a good choice for skinned poultry. A wet brine will get under the skin, and penetrate from the interior of the cavity, whereas dry brining will attempt to brine the skin only (which is a barrier to liquid, just like our skin).
Roger - I agree with you on points B & C, but totally disagree on point A. I recently addressed my view on beer can chicken in another post, and cited this article that absolutely supports what I've found, through experimentation, over several years and different methods:
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
I also don't think dry brining is a good choice for skinned poultry. A wet brine will get under the skin, and penetrate from the interior of the cavity, whereas dry brining will attempt to brine the skin only (which is a barrier to liquid, just like our skin).
Tony, when I dry brine I place salt under the skin and in the cavity and this works for me. I know that you don't like disturbing the skin so your method works better for you. Meathead's article is fascinating, well researched and very logical. I agree that the beer does not make the chicken taste beery but have always felt that it contributes a lot to a moist bird and gives a lot more leeway if you overcook it.
jcboxlot
New member
Got time to read this article. I guess I always figured parts would be better grilled separate and will do so in the future (BRINED).
FYI, found his comments on the bottom to be quite combative. Maybe the nature of running a post, but seemed harsh? Considering its just grilling.
Opine….Just because you are from MIT or Harvard keep it to yourself? Those profs in a bubble are the people that also said healthcare would go down by $2500 per year too. Hmmmmm
Happy smoking.
John
FYI, found his comments on the bottom to be quite combative. Maybe the nature of running a post, but seemed harsh? Considering its just grilling.
Opine….Just because you are from MIT or Harvard keep it to yourself? Those profs in a bubble are the people that also said healthcare would go down by $2500 per year too. Hmmmmm
Happy smoking.
John
Pork Belly
Moderator
I have never made a Beer Can Chicken and don't feel the need to try. I did find this part of the article interesting,
Divot you may recall asking me why I cook my chicken so hot, around 172'ish. I don't eat the white meat. my wife and kids do. I like to cook chicken until the leg and thigh joints loosen up, typically around 170.
DivotMaker
New member
John, I agree - Meathead can be a little "egg head" abrasive! 
He's pretty-darn opinionated, and not afraid to tell us how smart he is. But, the gist of the article is what I was posting it for - that the beer can method really doesn't make a "better" chicken.
Roger - great observation, and obviously it works for you - so keep on keepin' on!
Brian - Yeah, I've learned that your 170ish is no big deal. Everyone certainly has their "sweet spot" for doneness! I like steak medium, and others like medium-well, etc... All about what works for the individual, right?
He's pretty-darn opinionated, and not afraid to tell us how smart he is. But, the gist of the article is what I was posting it for - that the beer can method really doesn't make a "better" chicken. Roger - great observation, and obviously it works for you - so keep on keepin' on!
Brian - Yeah, I've learned that your 170ish is no big deal. Everyone certainly has their "sweet spot" for doneness! I like steak medium, and others like medium-well, etc... All about what works for the individual, right?
DiggingDogFarm
New member
It's a click bait site...there's stuff there that's intentionally controversial or inflammatory because it means more hits and more money!! Cha-ching!!!!!!!
DivotMaker
New member
DiggingDogFarm said:
Wouldn't disagree with that at all, Martin! He hawks all kinds of stuff, and probably does well off of it. I certainly don't agree with all of his positions and opinions, but find he does have some well-thought-out articles (like on the stall and Texas crutch). I like the articles backed by a little more science, and less conjecture.
DiggingDogFarm
New member
Yep!
Good articles generate lots of clicks too!!!!!
Good articles generate lots of clicks too!!!!!
SconnieQ
New member
I've been to the site several times. Great information! And thorough explanations if you want to know the science behind things. But I don't understand the abrasiveness in the comments section toward what seems to be mostly innocent people who just aren't experts, and are trying to learn. It feels like maybe he doesn't enjoy his job. I dread scrolling to the bottom of the page. It's like driving past a traffic crash. You don't want to look, but you can't look away.
Good thing that doesn't happen here! ;D
Good thing that doesn't happen here! ;D
DivotMaker
New member
SconnieQ said:
Great way to put it, Kari!
DiggingDogFarm
New member
SconnieQ said:
Yeah, except for the information that isn't great and the information that is just blatantly wrong!!!!!!
There's lots of bad information on that website...
A tiny sample....
"According to Chef Stephern Gerike of the National Pork Board, commercial bacon uses Prague Powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate for better, longer, preserving properties." ~Meathead
Nitrate isn't permitted in [commercial] bacon.
DivotMaker
New member
Good catch, Martin! Guess you really can't believe everything you read on the internet! ;D
;D
