I've been using TFM's legendary brine for a long time. I love it. However, the
family doesn't & I think it's because of the Dave's Total Insanity Sauce.

Yesterday I cooked a chicken on the K having brined it for ~36 hrs. (by
accident) in Hound's brine. Too good. Everybody in the house said it was the
best they've ever eaten.

Can't say I prefer one or the other. Both are very good and very different.

_________
ht_redneck

"Tyler Hopper" wrote in message
...
I've been using TFM's legendary brine for a long time. I love it. However,
the
family doesn't & I think it's because of the Dave's Total Insanity Sauce.

Yesterday I cooked a chicken on the K having brined it for ~36 hrs. (by
accident) in Hound's brine. Too good. Everybody in the house said it was
the
best they've ever eaten.

Can't say I prefer one or the other. Both are very good and very
different.

_________
ht_redneck

I ain't seen no pics of that on abf....well?
Jack

Can you post those brine recipes? -RP

T

Randy wrote:
Can you post those brine recipes? -RP

T

Here's both of em in one post:

http://groups.google.com/groups?q=Ci....barbecue+auth
or:Cuchulain+author:Libby&hl=en&lr=&ie=UTF-8&selm=vYCY5.8831%24wo2.167300%40
typhoon.austin.rr.com&rnum=3&filter=0

D
--

Randy wrote:
Can you post those brine recipes? -RP

Hound's Brine
2 gal water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemons
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil
1/4 cup chili powder
1/4 cup onion powder
1/4 cup garlic powder

Either way, soak bird for at least a day as much as 3. I use a Gott 5 gal
bev cooler. Use an 8 lb bag of ice in place of 1 gal water. Place only
aromatics in cavity...bay leaves, garlic heads, apples, citrus, rosemary
stems. I like to place orange slices between skin and meat. Smoke ass end
towards fire for 45 minutes/lb @ 225. You can rotate as charring
necessitates. This will result in inedible skin. If you like skin, cook @
300ish. A bigger bird is a higher bird which means the top of the bird will
cook at a higher temp. Keep this in mind. Your first bird should be a 14
lber.

TFM's Brine
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat down
to a simmer. Simmer and stir frequently until all the ingredients are
dissolved. Allow to cool to room temperature before immersing the meat.
Use for 2 chickens
--
-frohe
Life is too short to be in a hurry

"Jack Sloan" wrote in message
...

"Tyler Hopper" wrote in message
...
I've been using TFM's legendary brine for a long time. I love it. However,
the
family doesn't & I think it's because of the Dave's Total Insanity Sauce.

Yesterday I cooked a chicken on the K having brined it for ~36 hrs. (by
accident) in Hound's brine. Too good. Everybody in the house said it was
the
best they've ever eaten.

Can't say I prefer one or the other. Both are very good and very
different.

_________
ht_redneck

I ain't seen no pics of that on abf....well?
Jack

Digicam impaired. The old Kodak is down for the count.

_________ht_redneck

"Tyler Hopper" wrote in message
...

"Jack Sloan" wrote in message
...

"Tyler Hopper" wrote in message
...
I've been using TFM's legendary brine for a long time. I love it.
However,
the
family doesn't & I think it's because of the Dave's Total Insanity
Sauce.

Yesterday I cooked a chicken on the K having brined it for ~36 hrs.
(by
accident) in Hound's brine. Too good. Everybody in the house said it
was
the
best they've ever eaten.

Can't say I prefer one or the other. Both are very good and very
different.

_________
ht_redneck

I ain't seen no pics of that on abf....well?
Jack

Digicam impaired. The old Kodak is down for the count.

_________ht_redneck

Havin' no camera is like bein' nekkid.
Jack

Thanks guys. -RP

"Jack Sloan" wrote in message
...

"Tyler Hopper" wrote in message
...

"Jack Sloan" wrote in message
...

"Tyler Hopper" wrote in message
...
I've been using TFM's legendary brine for a long time. I love it.
However,
the
family doesn't & I think it's because of the Dave's Total Insanity
Sauce.

Yesterday I cooked a chicken on the K having brined it for ~36 hrs.
(by
accident) in Hound's brine. Too good. Everybody in the house said it
was
the
best they've ever eaten.

Can't say I prefer one or the other. Both are very good and very
different.

_________
ht_redneck

I ain't seen no pics of that on abf....well?
Jack

Digicam impaired. The old Kodak is down for the count.

_________ht_redneck

Havin' no camera is like bein' nekkid.
Jack

And you _really_ don't want to see that.

_________
ht_redneck

Hey!

One of the versions of Hound's brine posted says "1 Gallon Water", the
other says 2.

Which is right?

"Chef Juke" wrote in message
...
Hey!

One of the versions of Hound's brine posted says "1 Gallon Water", the
other says 2.

Which is right?


I saw that too plus it said 2C of salt. I used the 1G water & 1 C of salt
version. Very satisfied.

_________
ht_redneck