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Brine--- pointless for egg?

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  • MeTed
    MeTed Posts: 800
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    I always brine poultry. The only reason is to draw blood out of the bones so I do not get blood spotting on the meat. I use pink salt in the brine to prevent the spotting.
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited June 2015
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    Chubbs said:
    Mattman3969 said:
    Moisture is debatable because my chickens always seem juicy.   
    This is why I started the debate exactly. All of my pork and chicken are extremely juicy without it. So for me, I don't think it would add much there either. 
    @chubbs - give the wet brine a try on some thick chops.  You'll be surprised, trust me.  You should also try the salt on the chicken.  First time I tried the chicken I thought no way in hell this will make a difference but damn was I surprised.   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I'm with Chubbs. I have never brined anything. No idea what it would taste like. The meat/poultry I cook is delicious without it. Very flavorful and moist. And now that I'm on a low sodium diet, it's never gonna happen anyway.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,102
    edited June 2015
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    @cazzy - I have done many, many turkeys via sous vide.  I don't brine them, I don't find it necessary with sous vide if you just salt them in the bag.  Try it both ways - I think you'll find it doesn't make a difference and you save a lot of labor not doing the brining.
    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
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    nolaegghead said:
    @cazzy - I have done many, many turkeys via sous vide.  I don't brine them, I don't find it necessary with sous vide if you just salt them in the bag.  Try it both ways - I think you'll find it doesn't make a difference and you save a lot of labor not doing the brining.
    I will try it in the bag...thanks for the tip boss!
    Just a hack that makes some $hitty BBQ....
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  • Justacookin
    Justacookin Posts: 291
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    I followed a brine recipe from the cooking channel once for Thanksgiving cooked to birds and the regular one was the favorite I do not try to brine any more, Only four posts away way from being good for the elf exchange.
    XL & waiting for my Mini Max Bloomington MN.
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  • YukonRon
    YukonRon Posts: 16,989
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    Since getting the BGE, I have not used brine for any cook. I just have not needed to. I have used marinades, but mostly as a sauce for the final stage of BBQ. I totally get what Chubbs is saying, the results are awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    I don't know.  I think NEVER brining makes about as much sense as ALWAYS brining.  One should experiment.


    "I've made a note never to piss you two off." - Stike
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  • Lit
    Lit Posts: 9,053
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    Only thing I ever brine is turkeys. I like the saltiness it gives to the meat and not just on the outside. I won't cook a turkey without brining anymore.
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  • Lit
    Lit Posts: 9,053
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    KareemOliverDiaz said:
    I brine with cream
    Do you ever inject with cream? 
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Most chicken is already brined when you buy it - at least the grocery store stuff here in Canada is - including the organic stuff. As Cen-Tex points out, weigh a pice before and after brining. If you could make $1.99 a pound for selling some water wouldn't you do it? 
    I do brine some free range yardbirds I get from a local guy as I know he doesn't brine. Local Costco and Safeway, no need to brine because it has already been brined. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Mickey
    Mickey Posts: 19,674
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    Dry brine thick chops always. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • tonyled
    tonyled Posts: 536
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    i dont brine whole birds since most of them come that way from the store.  i do however brine most of my pork (especially chops)
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