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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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brine question
I was going to brine before the smoke. While checking out brine
recipes on line I found this quote. "Place Turkey in large non-metallic dish" Huh? I have been using a large stainless steel pot to brine. Is there a reason why non-metallic is better? Eddie |
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brine question
"Eddie" > wrote in message ... > I was going to brine before the smoke. While checking out brine > recipes on line I found this quote. "Place Turkey in large > non-metallic dish" > Huh? I have been using a large stainless steel pot to brine. Is > there a reason why non-metallic is better? > Eddie Stainless is OK. You want to avoid aluminum or cast iron due to the corrosiveness of the brine. |
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brine question
On Wed, 24 Nov 2010 19:52:48 -0800, Eddie >
wrote: >I was going to brine before the smoke. While checking out brine >recipes on line I found this quote. "Place Turkey in large >non-metallic dish" >Huh? I have been using a large stainless steel pot to brine. Is >there a reason why non-metallic is better? >Eddie Ditto what Ed said. Also avoid copper. |
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brine question
"Eddie" > wrote in message ... >I was going to brine before the smoke. While checking out brine > recipes on line I found this quote. "Place Turkey in large > non-metallic dish" > Huh? I have been using a large stainless steel pot to brine. Is > there a reason why non-metallic is better? > Eddie Here is the site I would refer to when in doubt. http://www.virtualweberbullet.com/plastics.html http://www.virtualweberbullet.com/brining.html Mike |
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brine question
On 24-Nov-2010, Eddie > wrote: > I was going to brine before the smoke. While checking out brine > recipes on line I found this quote. "Place Turkey in large > non-metallic dish" > Huh? I have been using a large stainless steel pot to brine. Is > there a reason why non-metallic is better? > Eddie Don't sweat it Eddie. If your SS bowl was going to kill you, you wouldn't be here to question it. -- Brick (Kinky is using a feather. Perverted is using the whole chicken.) |
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brine question
"Eddie" > wrote in message ... >I was going to brine before the smoke. While checking out brine > recipes on line I found this quote. "Place Turkey in large > non-metallic dish" > Huh? I have been using a large stainless steel pot to brine. Is > there a reason why non-metallic is better? > Eddie a more accurate recipe would have stated "non-reactive container". That included stainless steel. |
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brine question
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brine question
Eddie > wrote:
> [ . . . ] > In any case the bird is in the K7 being smoked with cherry wood. Sounds good, Eddie. Happy Thanksgiving! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ http://anymarine.com/ http://www.specialops.org/ http://www.helpforheroes.org.uk/ You are not forgotten. Thanks ! ! ~Semper Fi~ |
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brine question
On 25 Nov 2010 21:10:41 GMT, Nick Cramer >
wrote: >Eddie > wrote: >> [ . . . ] >> In any case the bird is in the K7 being smoked with cherry wood. > >Sounds good, Eddie. Happy Thanksgiving! Thanks amigo. Hey, as usual my smoked turkey was a hit with everyone. I put the turkey in the smoker and an hour later I had to go to work. I couldn't find my probe (as usual, blame the wife) so about three hours into the smoke I called on my first break. Only my granddaughter was home so I instructed her how to open the dome, lock it in place and add one more small log of cherry wood. On the fourth hour I called and told her how to insert the meat thermometer into the breast. It read 180 and I told her to take it out right away. Over all she did a good job. Next lesson will be how to brine. Eddie |
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brine question
Eddie > wrote:
> Nick Cramer > wrote: > >Eddie > wrote: > >> [ . . . ] > >> In any case the bird is in the K7 being smoked with cherry wood. > > > >Sounds good, Eddie. Happy Thanksgiving! > Thanks amigo. Hey, as usual my smoked turkey was a hit with everyone. > I put the turkey in the smoker and an hour later I had to go to work. > I couldn't find my probe (as usual, blame the wife) so about three > hours into the smoke I called on my first break. Only my > granddaughter was home so I instructed her how to open the dome, lock > it in place and add one more small log of cherry wood. On the fourth > hour I called and told her how to insert the meat thermometer into the > breast. It read 180 and I told her to take it out right away. > Over all she did a good job. Next lesson will be how to brine. Good Grandfather. Great Granddaughter! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ http://anymarine.com/ http://www.specialops.org/ http://www.helpforheroes.org.uk/ You are not forgotten. Thanks ! ! ~Semper Fi~ |
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brine question
>> Thanks amigo. Hey, as usual my smoked turkey was a hit with everyone. >> I put the turkey in the smoker and an hour later I had to go to work. >> I couldn't find my probe (as usual, blame the wife) so about three >> hours into the smoke I called on my first break. Only my >> granddaughter was home so I instructed her how to open the dome, lock >> it in place and add one more small log of cherry wood. On the fourth >> hour I called and told her how to insert the meat thermometer into the >> breast. It read 180 and I told her to take it out right away. >> Over all she did a good job. Next lesson will be how to brine. > > Good Grandfather. Great Granddaughter! <---- roger that! |
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