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Brining in Soy Sauce

BotchBotch Posts: 3,284
I've been experimenting with some small, maybe 3/4" thick pork loin cutlets and how to brine them.  The first one I tried, I used enough water to cover the meat, one tablespoon of salt, and then two tablespoons of soy sauce (which has a lot of salt in it already), brined for about 2 hours and then rinsed.  Rinsed, dried, and grilled low/direct.  Good color, juicy, but slightly underseasoned and I couldn't taste the soy at all.
Today, I covered a cutlet fully with soy sauce (I buy it by the half-gallon), with a pinch of sugar to improve the browining.  Same 2 hours, same grilling technique.  This one browned magnificently (a pinch of sugar is really magic), wonderfully juicy again, but overseasoned and the soy taste was a bit too strong.
Next time, I'll either brine it for just an hour, or do a 50/50 cut with water, and sugar, for the 2 hours; that should about do it right.  
 
Anyone else experiment with soy as the brining agent?  What ratios do you use?  
_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • SkiddymarkerSkiddymarker Posts: 7,151
    Basically, IMHO, anything with soy and sugar comes out to be teriyaki. Equal parts soy and water, some sugar, garlic, onion, ginger and wooster sauce. Sometimes a touch of vinegar or lemon juice to add some acid. Usually marinate for 1-3 hours. Works for chicken and pork....
    I have the better part of a half gallon of soy, might just make up some marinade....Thanks
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • gdenbygdenby Posts: 4,583
    I often soak various cuts of pork or chicken pieces in soy sauce. What I found most effective is to put the meat into plastic bag(s), and add enough soy that the meat is coated, and some portions are in about 1/8" of soy once the bag was sealed. Then, at least 4 hours in the fridge, turning and squishing the meat several times to ensure every part was exposed to the liquid evenly. Max, 8 hours.

    The effect depends a lot on the quality of the soy. Lee Kum Kee brand double strength soy in 4 hours makes the meat both too salty, IMO, and to soyish.
  • sumoconnellsumoconnell Posts: 1,007
    Agreed.. with both of you.

    I like a teriyaki marinade call "Wiki Wiki Teriyaki" from Soy Vay. I'll spice it up with some minced serrano (I call that 'crack sauce', try it once and you're hooked).  I like most things with crack sauce.. esp. lollipop chicken.

    If I want something super rich/salty I use "Dales", that can overpower so use sparingly.  I bet Dales would be good for a rib roast where you need that strength.


    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • Richard FlRichard Fl Posts: 7,883

    Here is a mixture I like to use.  For me Dales is tooo salty.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170250&catid=1

  • fishlessmanfishlessman Posts: 17,316
    with chicken and pork i sometimes use 2 tbls soy, 1 tbls fish sauce, 1 tsp sugar and marinade in a bag for 2 hours.  serve it with a side of  sweet red chili thai dipping sauce. the sweatness of the sauce goes well with the saltiness of the soy
  • boatbumboatbum Posts: 1,273

    I don't really brine much - well hardly ever.

    I do like the soy flavor - I put the meat in a Ziploc bag with a few tablespoons of soy ( or teraki) and refrig for a couple of hours.  Reasonable taste profile.

    Cookin in Texas
  • BotchBotch Posts: 3,284
    edited September 2014
     
    <Bump>
     
    Tried again today, this time with a 50/50 mix of soy and water, 2 hour soak, and I forgot the sugar.  Seasoning was spot-on, probably the juiciest chop I've ever made.  Soy flavor was again just a bit too prominent.  I have the other chop in the brine now for supper, with sugar, for just an hour, we'll see how that one comes out.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • MickeyMickey Posts: 16,474
    Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water.. I would add some soy.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • THEBuckeyeTHEBuckeye Posts: 1,925
    I use Soy for steaks. Marinate for an hour or so. Try it w/ a rib-eye. 

    My dad passed this on - not sure where he learned it. 

    You won't believe the result! 
    Suwanee, GA
    UNDISPUTED NATIONAL CHAMPIONS! 
  • I have a brine mixture that I have had a lot of luck with, I have never used with pork just chicken but it should work fine.  The measurements are for a whole chicken.  8 cups water, 1/3 cup sugar, 3/8 cup salt, 1/8 cup olive oil, 1/4 cup Worcestershire, 1/8 cup soy sauce, 4 garlic cloves, 1/2 teaspoon pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary.  I put it all in a pot, bring it to a boil for a couple of minutes then let it cool down either by time or by adding ice.  Then I throw the half chicken in a gallon ziploc an let it sit for overnight usually.
  • We really like to use oil, soy sauce, a little Worcestershire, and some Dijon mustard.
    -Todd
    Franklin N.C. LBGE and a SBGE
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