Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Am I doing something wrong?

I have tried several different brining recipes over the last few months and the results were always the same: the bird tasted salty and I couldn't notice any flavor enhancement from the other brine ingredients. What am I doing wrong?[p]


  • PujPuj Posts: 615
    R. Prouse,[p]Would you post for the Forum a couple of your attempts with brines and we can then take it from there?[p]Puj
  • R. Prouse,
    I am not a brine fan at all, it just doesn't impress me, maybe it's not for you either. It could also be that you just don't appreciate the salt, so try cutting back on the amount in the brine solution.

  • WardsterWardster Posts: 681
    R. Prouse,
    Use less salt. I know there is some aspect of preserving the bird with the brine, but is it not like marinading. Is it that much different from marinading chicken? I just did my first brine, with the recipie posted by JAppledog, and I could taste hints of it in the bird. It was delicious.

  • R. Prouse,[p] One way to get less salty taste is to use a brine with both sugar and salt. Also, make sure you rinse the bird well before cooking. Brining only imparts a subtle flavor -- unless you use something other than water. I make a Guiness brine that definitely imparts a flavor![p]MikeO
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