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Brine Question

Hello to all! I know this is a stupid question so here goes....when brining a turkey or anything for that matter do you put the container in the frig to keep it cool?
Brandon, MS
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Comments

  • DMWDMW Posts: 6,631
    Yes, you need to keep it cool. Either in the fridge or a cooler with ice.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • Thank you DMW!
    Brandon, MS
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  • RLeeperRLeeper Posts: 480
    I have an igloo cooler dedicated to brining. It's the taller type. Works well
    Extra Large, Large, and Mini. Tucker, GA
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  • RRPRRP Posts: 15,360
    edited November 2013
    +1 what Rleeper said with these further tweaks. I have a favorite brine that works best when the brine goes at least 3 days, but 4 days is even better. Starting with an extra large food safe plastic bag I put my bird in it and then pour in the cold brine. Seal that bag tightly and then place it in my tall red Rubber Maid (Igoo like water cooler) and then fill cooler with cold water and ice. That way the bird is immersed in the brine and then suspended in water within a cold environment. To keep track of what temperature is doing inside the sealed cooler I tape the probe of a cable type thermometer to the inside water and place the brains outside. I also place all of this in my unheated garage for the 3 to 4 days. Been doing this with smashing success for years now!
    Ron
    Dunlap, IL
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  • DMWDMW Posts: 6,631
    @RRP care to share your brine recipe? Will be brining my first turkey this week.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • LitLit Posts: 3,672
    I got a 5 gallon bucket that I use for brining. Fits in the fridge good and I got a top for it so everyone that opens the fridge doesn't see it. Pay attention to the times the brine you choose say to brine for as the salt level is what determines the time you brine for. Some bribes say no more than 24 hours. A good tip if you are using a brine you have to heat up only use half the water it calls for and then throw ice in afterwards to cover the rest of the water. That way you aren't waiting hours to put your food in. Search the forum for turkey brines I have seen ruhlmans charcuterie turkey brine recipe posted here many times. Think I have even posted it before. Its really good.
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  • 500500 Posts: 1,612
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • RRPRRP Posts: 15,360
    DMW said:
    @RRP care to share your brine recipe? Will be brining my first turkey this week.


    As I said this is a favorite - it is a brine recipe from the renowed John Ash and was first shared on the original BGE forum back in 2000 by Cat. Here is the link. BTW if you are new to brining you might want to try something more simple to see if you even like brined turkey - but to me I even  brine the occasional bird or breast even when they have that horrible injected crap as I feel the home made brine compensates for the industrial crap! Do I have an opinion? LOL  -  sure do!

    http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=18831

     

    Ron
    Dunlap, IL
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  • @DMW It seems like I'm always following in your footsteps. Starting my first turkey tomorrow. Looking forward to trying that brine Ron. Thanks bud!
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  • RRPRRP Posts: 15,360
    edited November 2013
    RRP said:
    +1 what Rleeper said with these further tweaks. I have a favorite brine that works best when the brine goes at least 3 days, but 4 days is even better. Starting with an extra large food safe plastic bag I put my bird in it and then pour in the cold brine. Seal that bag tightly and then place it in my tall red Rubber Maid (Igoo like water cooler) and then fill cooler with cold water and ice. That way the bird is immersed in the brine and then suspended in water within a cold environment. To keep track of what temperature is doing inside the sealed cooler I tape the probe of a cable type thermometer to the inside water and place the brains outside. I also place all of this in my unheated garage for the 3 to 4 days. Been doing this with smashing success for years now!
    Just in case some may not know what these tall coolers look like - here is mine that I bought years ago at Wally World. BTW the spicit at the bottom comes in handy if and when you need to drain some warmer water to add more ice during the 3 or 4 days in at the garage.
    image
    Ron
    Dunlap, IL
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  • TerrebanditTerrebandit Posts: 1,306
    Brining can be as simple as a cup of Kosher salt dissolved in a gallon of water. Submerge the turkey and refrigerate for 12 hours. A couple big zip lock bags will work. Rinse the turkey good before you cook it.
    Dave - Austin, TX
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