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Brick
 
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On 26-Nov-2004, Piedmont > wrote:

> M&M wrote:
> > Tribute to Cuchulain Libby AKA 'Hound'
> >


<snip a bunch here>

>
> Here is an old posting from Hound about how his brine came about,
>
> http://groups.google.com/groups?selm...&output=gplain
>
> Miss ya Hound!
> --
> Piedmont, In northern South Carolina! Nestled between the Blue Ridge
> Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!
>
> BBQ USA - http://groups.msn.com/BBQUSA/_whatsnew.msnw


Thanks for that link Piedmont. I never got to meet the Hound face to face, but
I did correspond with him some and I sure like his brine. Now that I've finally
used up my batch of Hounds brine, I plan to mix a batch of TFM®'s and see
how that goes. Strangely, I don't see any other brines being as heavily touted
as those two. Frankly, I don't need a better brine, but a little variation might be
nice. Hound's old post said he kicked the bird up another notch by injecting
with butter/honey mix. I might try that next time, but I'm not at all sure it's
necessary. I've roasted two and spatchcock/grilled several more after Hound's
brine. If it gets any better, I don't care. May the Hound live forever in our hearts.
Just my 2¢.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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