Posts Tagged ‘Brining Bag’
We have written a lot about brining on our blog in the past and Gretchen and I are big believers in brining, especially your thanksgiving turkey and we think that this is just a great video showing you how to do it right! We plan to cook two turkeys, one on the gas grill and one on the smoker, both will be brined!
Most of us will be cooking turkeys next week! Cookshack has prepared a video to show you our favorite way to prepare birds for smoking. Cookshack CEO Stuart Powell demonstrates how to brine your turkey for moist, tender results. The video is short, but includes what you need to know to smoke a turkey that family and friends will love. (Might want to smoke two of them!)
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An interesting article on the Science of BBQ was published as Better BBQ Through Chemistry and it talks about how brining and marinading meat helps keep it moist. We are firm believers in brining, especially our Turkey on Thanksgiving. We find that people just go on and on about the moist and flavorful turkey that we always grill, never bake in an oven. Here are some interesting comments on the science behind a good brine.
To maintain meat’s moisture, grillers can marinate it in a mildly salty solution, said Corriher. One reliable recipe for brine — good for barbecue but also good for presoaking a Thanksgiving turkey — includes 1 cup of salt for each gallon of water. Chemical reactions between the salt and some proteins in meat cause the proteins to unfold and absorb water more effectively. While unbrined meat may lose up to 30 percent of its moisture during cooking, meat marinated in brine can lose as little as 15 percent. “Just be sure to rinse the meat before you cook it,” she warned.
We encourage you to try to brine or marinade your meat prior to cooking, we have been doing it for years and make some of the best skirt steaks, chicken and turkey than you can imagine. It is as simple as using a Grill Friends Everyday brining bag or even a good old fashioned zip-loc bag for smaller jobs and leaving it in over night. The results on the grill the next day are the best.
We brine, therefore we are.