On 29-Nov-2004, "Cam" > wrote:

> I got a Vermont Castings grill with a rotisserie burner over a year
> ago. The chickens always turn out fantastic on the rotisserie, crisp
> skin and juicy inside. I thought why mess with success? Well, I've been
> reading everyone's comments about Hounds brine and I finally decided to
> try it. I brined a 5 pound bird 24 hours and put it on the rotisserie
> without any seasoning other than what it had soaked up. Wow! A whole
> new level of juiciness and the citrus flavour had worked it's way into
> every bite. I'm convinced. That's the way I'm going to prepare my
> chicken from now on. Thanks guys.
>
> Cam

Marvelous isn't it? I've read the chemistry report about brining, but I still
marvel at how that salt does a job without making the bird salty. Mine
are absolutely delectable every time. Cook it by whatever method you
like and it will still be a nice variation from the unbrined bird. FWIW I
did my last one in a 'Presto' clear 13 gal bag with a twist tie. I put the
bird in there and covered with enough brine, then tied it off with as little air
remaining as I could. I put that whole thing in a rigid container large
enough to hold it and then into the fridge. I'm fortunate to have a little
frig chest that doubles as a drink frig and brining cooler. The rigid container
, bowl, bucket, etc., provides protection agains bag failure and the bag
makes it wasy to turn the bird periodically. I haven't done any large turkeys
so a 3 gal bucket was usually sifficient. This last one went in a large stainless
mixing bowl.

Just my 2¢.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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