"<RJ>" > wrote in message
...
>
> It seems the latest fad in cooking shows
> involves "brining the meat".
>
> Do you "brine" ? use "marinade" ?
>
> Which meats react best to brining ?
>
> What wouldn't you brine ? ( besides hamburger )
>
> ( I'm ready to try it out...... )
>

RJ

I compliled posts from Alt.food.barbecue all on brining in a book form which
you can download for free off my website, there are two downloads if you
want the entire book. One is table of contents and second is the bulk of the
book or it can be downloaded and read directly from your PC as a PDF. Hope
it helps as there are also articles about brining too as well as recipes for
all lot of good cooks!

http://sites.google.com/site/thepracticalbbqr/downloads

http://sites.google.com/site/thepracticalbbqr/downloads

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8