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Brined chicken, turkey and chops- Charcuterie Style
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The Cen-Tex Smoker
Posts: 22,961
I've been itching to break in my new copy of Charcuterie so I thought I would try a few simple brine recipes to start. I did a poultry brine with 3 bone in chicken breasts and a bone in Turkey breast. I also did a pork brine for some porterhouse chops.
Here is the poultry brine on the stove:
Once the brine cooled and was refrigerated, I brined everything for 2 hours. After 2 hrs, I air dried everything for 24 hrs in the fridge:
After the drying process, I put the the bird on the egg around 450 indirect with a chunk of cherry:
The finished yard bird:
The finished turkey:
After the bird was done, I took out the Platesetter and cranked it up to 600 for a quick sear of the chops. After the sear, I threw on a chunk of apple and choked it down for a smoky finish:
The trifecta:
The yardbird:
Big Bird:
The chop:
The wrap up: best chicken breasts I have ever made. Juice poured out when I cut the breast. Turkey was amazing but I would leave it in the brine for 3 hrs next time so it would be as flavorful as the chicken. Makes sense as it was much larger than the chicken breasts. The chops were great too, so juicy. Those will be served with a tarragon mustard sauce when I do them for real.
Seemed like a lot of trouble for chicken and turkey but I will probably never do them any other way again. Amazing difference in the moistness of the bird.
Enjoy, centex out.
Here is the poultry brine on the stove:
Once the brine cooled and was refrigerated, I brined everything for 2 hours. After 2 hrs, I air dried everything for 24 hrs in the fridge:
After the drying process, I put the the bird on the egg around 450 indirect with a chunk of cherry:
The finished yard bird:
The finished turkey:
After the bird was done, I took out the Platesetter and cranked it up to 600 for a quick sear of the chops. After the sear, I threw on a chunk of apple and choked it down for a smoky finish:
The trifecta:
The yardbird:
Big Bird:
The chop:
The wrap up: best chicken breasts I have ever made. Juice poured out when I cut the breast. Turkey was amazing but I would leave it in the brine for 3 hrs next time so it would be as flavorful as the chicken. Makes sense as it was much larger than the chicken breasts. The chops were great too, so juicy. Those will be served with a tarragon mustard sauce when I do them for real.
Seemed like a lot of trouble for chicken and turkey but I will probably never do them any other way again. Amazing difference in the moistness of the bird.
Enjoy, centex out.
Keepin' It Weird in The ATX FBTX
Comments
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I agree the brineing process is well worth the eggfort. Great looking pieces of food.
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Let it be known, that TFJ (the real photog in the house) took the blurry pork chop pic. She was trying not to cast a shadow.Keepin' It Weird in The ATX FBTX
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That looks great CT. I just read the basic brine chapter in Ruhlman's book a few days ago. I'm planning on brining a practice turkey before the real thing next month.
______________________________________________I love lamp.. -
I'm with you on always doing them that way....perfect every time. Nice work CT.
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Great color on the chicken and turkey. Brined chicken is my favorite flavor profile for it, plus it takes the smoke to a different level. Thanks for sharing!
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Mighty_Quinn said:I'm with you on always doing them that way....perfect every time. Nice work CT.
bacon is next. I'll be hitting you up for some pointersKeepin' It Weird in The ATX FBTX -
You're on the verge of being hooked!!! After bacon, it's all over...you'll soon have all kinds of meat hanging in your basement! :-&
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Mighty_Quinn said:You're on the verge of being hooked!!! After bacon, it's all over...you'll soon have all kinds of meat hanging in your basement! :-&
That's the problem, we generally don't have basements in TX. I'm looking for a cool dry place to hang stuff as we speak.Keepin' It Weird in The ATX FBTX -
Dark closet in a spare room? Garage if there's not big temp fluctuations?
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Mighty_Quinn said:Dark closet in a spare room? Garage if there's not big temp fluctuations?
Garage is bad. I'll find a spot though. I'm not going to let my wife's clothes get in the way of cured meats )Keepin' It Weird in The ATX FBTX -
Ladies and Gentlemen I would like to introduce stike light
Steve
Caledon, ON
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Little Steven said:Ladies and Gentlemen I would like to introduce stike light
Well Steven, Technically, I am heavier than Stike but if you want to live your life with your head in the sand suit yourself. I've created some technical drawings to demonstrate my point and written a sonnet about how you are wrong,,,,,,,,,,,,,,,,,,,oh crap, it's already startedKeepin' It Weird in The ATX FBTX -
You start quoting James Joyce and I'm coming down there. Sartre, Homer, or Dante as well!
Steve
Caledon, ON
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Mighty_Quinn said:Dark closet in a spare room? Garage if there's not big temp fluctuations?Large, small and mini now Egging in Rowlett Tx
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^:)^ ^:)^ ^:)^C-T that is a great cook and brining bird is well worth the effort. Which charcuterie book do you have?Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:^:)^ ^:)^ ^:)^C-T that is a great cook and brining bird is well worth the effort. Which charcuterie book do you have?
RuhlmanKeepin' It Weird in The ATX FBTX -
Well, I just made a gallon of brine and threw two spatchcocked yard birds in. Sadly, I need to re-arrange stuff in the shop fridge to fit the damn container. It's huge.
______________________________________________I love lamp.. -
Austin Egghead said:Mighty_Quinn said:Dark closet in a spare room? Garage if there's not big temp fluctuations?
45 degrees over the course of a day or seasonally? -
The Cen-Tex Smoker said:Austin Egghead said:^:)^ ^:)^ ^:)^C-T that is a great cook and brining bird is well worth the effort. Which charcuterie book do you have?
Ruhlman
Steve
Caledon, ON
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I have a buddy that's giving me his 250 btl wine fridge. I could never have that much wine around so it's getting turned into a meat locker! Can't wait.Lynnwood WA
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Fridge might be too cold. You want 60* and up from what I understand. I am known to be wrong often though
Steve
Caledon, ON
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It's a wine storage cabinet not a fridge has a temp control unit in that can regulate from 50 up to 65. So it is right in the perfect range with zero temp fluctuation which apparently will be great. I will be sure to post lots of pics and info when that starts.Lynnwood WA
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Mighty_Quinn said:Austin Egghead said:Mighty_Quinn said:Dark closet in a spare room? Garage if there's not big temp fluctuations?
45 degrees over the course of a day or seasonally?Large, small and mini now Egging in Rowlett Tx -
I did indeed say fridge first I will be sure to have an extra whiskey tonight for my sins :-)Lynnwood WA
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Say ten hail bge's and have a whisky or two as well and ye shalt be forgiven
Steve
Caledon, ON
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Dude, that looks pretty good.Be careful, man! I've got a beverage here.
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See, I've gotta have props in my pics cause I don't cook things that look that good!!! =D>_______________________________________________XLBGE
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I hate, when I go to bed, that my hands smell like I chopped onions. (that's a non sequitur - I'm actually brining now and I'm also impared)
______________________________________________I love lamp.. -
GREAT looking food and brine. Can you give us the recip for the brine? Thanks.LBGE
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