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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

takosito

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  • Re: Brining...Am I doing it wrong?

    I normally use 1 Tablespoon of Kosher or sea salt per cup of water. Also add 1 Tablespoon of brown sugar per cup of water. Add any other spice that you want the meat to be impregnated with the flavor, but be careful with the herbs, as they tend to overpower other flavors.

    Taste the brine before you put the meat inside. It should be salty, but not extremely salty that tastes disgusting. 

    Its always better to have the meat in one piece and cut it after the brine, so you can push forward the brining time, without getting salty or mushy meat.

    Rinse and pat dry the meat after the brine, and enjoy a flavorful cut.