Going to try "The Briner" this year

Photo Egg · October 2015

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http://www.firecraft.com/product/the-briner-tb1101/low-dollar-accessoies

The Briner solves all common problems when it comes to brining food. We all love the juicy flavors of brined food but it is always a struggle to brine the food before cooking. It seems like pots or pans are never the right size, brining bags always leak and make a mess, and the food in the brine always floats to the top and pops out of the brine. The Briner solves all of these problems. The biggest feature of the Briner that sets it apart is its internal locking system that keeps food completely submerged in any brining solution. Made in the USA. 22qt Capacity.

I have used trash bags and the XLarge zip locks in the past.
Going to give this a try.
It was pretty easy to add on a few things to get free shipping...lol

tarheelmatt · October 2015

I usually just do a cooler that way I don't have to find fridge space.

I have also been a fan lately of dry brine instead of a wet brine. A little ski dish to that with this years bird as I have never done this before, always a wet brine. .

Photo Egg · October 2015

tarheelmatt said:

I usually just do a cooler that way I don't have to find fridge space.

I have also been a fan lately of dry brine instead of a wet brine. A little ski dish to that with this years bird as I have never done this before, always a wet brine. .

Cooler is what I have done in the past as well.
Sitting in front of the computer on a slow work day is not always a good thing. Always seem to cost me money.

Richard Fl · October 2015

I have brined for years in coolers with ice and works well for bacon I use 2 gallon ziplocs and place in veggie tray in frig. If it leaks I just dump and wash. Thanks for saving me $30 now off for a bottle of scotch.

Eggcelsior · October 2015

@tarheelmatt I went from wet brining to a dry brine last year. Miles easier and no difference in outcomes in regards to flavor.

fishlessman · October 2015

empire kosher bird, already dry brined

last one i brined was good, i think i got the recipe from the disappearing mustard lady, ms.....

Photo Egg · October 2015

Eggcelsior said:

@tarheelmatt I went from wet brining to a dry brine last year. Miles easier and no difference in outcomes in regards to flavor.

Does sound easier...
Can you help me out on your process? Rub?
Thank you!

tarheelmatt · October 2015

What I have been doing for whole chickens is taking: Salt/season salt, pepper, thyme, lemon zest, and orange zest. You could also add other aromatics too, if you want. Needs to sit in fridge for 24hrs (at least). The key is to get under the skin very well or else no flavor will penetrate must on top of the skin.

Photo Egg · October 2015

tarheelmatt said:

What I have been doing for whole chickens is taking: Salt/season salt, pepper, thyme, lemon zest, and orange zest. You could also add other aromatics too, if you want. Needs to sit in fridge for 24hrs (at least). The key is to get under the skin very well or else no flavor will penetrate must on top of the skin.

Thank you very much.
Do you follow up with any kind of rinse or soak before cooking?

tarheelmatt · October 2015

Photo Egg said:

tarheelmatt said:

What I have been doing for whole chickens is taking: Salt/season salt, pepper, thyme, lemon zest, and orange zest. You could also add other aromatics too, if you want. Needs to sit in fridge for 24hrs (at least). The key is to get under the skin very well or else no flavor will penetrate must on top of the skin.

Thank you very much.
Do you follow up with any kind of rinse or soak before cooking?

You're welcome.

No rinse, just make sure the outside is dry. So you'll want to pat dry if need be. The salt will draw moisture out. Usually I place my chicken in the garage fridge uncovered to ensure maximum dryness. Some have used a browning bag to do this. I just go neeked.

tarheelmatt · October 2015

I did this chicken not long ago. Thing was LEGIT!

http://eggheadforum.com/discussion/1184685/best-chicken-evvva#latest

Photo Egg · October 2015

tarheelmatt said:

I did this chicken not long ago. Thing was LEGIT!

http://eggheadforum.com/discussion/1184685/best-chicken-evvva#latest

OK...Dry Brine it is this year. Really would rather not deal with the hassle of soaking and keeping it cold in a cooler anyway.
Thanks you very much...

tarheelmatt · October 2015

Photo Egg said:

tarheelmatt said:

I did this chicken not long ago. Thing was LEGIT!

http://eggheadforum.com/discussion/1184685/best-chicken-evvva#latest

OK...Dry Brine it is this year. Really would rather not deal with the hassle of soaking and keeping it cold in a cooler anyway.
Thanks you very much...

You're welcome. I'm sure you'll knock it out of the park!

GATraveller · October 2015

I use one of these. Picked it up for $2.97 and it even came with a lid.

tfhanson · October 2015

Correct me if I am wrong, but isn't dry brining and wet two completely different things. Wet brining drws liquid into the meat. Dry brining would pull liquid out of the meat. Dry brining is basically salting your meat.

tarheelmatt · October 2015

tfhanson said:

Correct me if I am wrong, but isn't dry brining and wet two completely different things. Wet brining drws liquid into the meat. Dry brining would pull liquid out of the meat. Dry brining is basically salting your meat.

No, not really. It's not pulling natural moisture, just water.

tarheelmatt · October 2015

Good information here...http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

volfan1 · October 2015

tarheelmatt said:

Good information here...http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

Thanks, for the link. I'm going to try this out with a turkey breast this weekend & get some practice in before Turkey Day!

pgprescott · October 2015

You won't be sorry. The Briner is great. Their brine packets are also quite good. Of course you can make your own brine. Not all toys are winners, but this one is a winner. It does in fact solve all the problems you eluded to earlier. Haters gonna hate.

blasting · October 2015

@Photo Egg I recently got the regular and jr Briner. It really makes brining easy. I did a head to head brine vs. no brine and there was a significant benifit to brining. Next I'm going to try brining vs. the Lily injection method.

tarheelmatt · October 2015

pgprescott said:

You won't be sorry. The Briner is great. Their brine packets are also quite good. Of course you can make your own brine. Not all toys are winners, but this one is a winner. It does in fact solve all the problems you eluded to earlier. Haters gonna hate.

I wasn't hating at all on the product.

pgprescott · October 2015

tarheelmatt said:

pgprescott said:

You won't be sorry. The Briner is great. Their brine packets are also quite good. Of course you can make your own brine. Not all toys are winners, but this one is a winner. It does in fact solve all the problems you eluded to earlier. Haters gonna hate.

I wasn't hating at all on the product.

I wasn't referring to you at all. Sorry if it came off that way. Anyway, I have no problem with others who hold a different opinion. To each there own. I was jus trying to reinforce his decision to buy the product solely based upon my own positive experience with using it. I would never brine prior to the Briner, PITA. Sorry for the confusion, love your posts BTW.

tarheelmatt · October 2015

pgprescott said:

tarheelmatt said:

pgprescott said:

You won't be sorry. The Briner is great. Their brine packets are also quite good. Of course you can make your own brine. Not all toys are winners, but this one is a winner. It does in fact solve all the problems you eluded to earlier. Haters gonna hate.

I wasn't hating at all on the product.

I wasn't referring to you at all. Sorry if it came off that way. Anyway, I have no problem with others who hold a different opinion. To each there own. I was jus trying to reinforce his decision to buy the product solely based upon my own positive experience with using it. I would never brine prior to the Briner, PITA. Sorry for the confusion, love your posts BTW.

No harm. I still brine certain things from time to time, but since doing chickens, and tasting the results, I have enjoyed the dry brine.

I have never heard a bad comment made on those units at all. @theyolksonyou got one in his Elfster and he uses it often.

Also thank you for your kind words (last sentence).

theyolksonyou · October 2015

I have the JR. Works great on small stuff!

paqman · October 2015

I have the JR and I like it. I will probably get the larger one too.

SGH · October 2015

paqman said:

I have the JR and I like it. I will probably get the larger one too.

I have both sizes and love them. I use them for marinating seafood in milk. For those of you who purchased the RTIC 65, both briners will sit in it at the same time. This saves precious fridge space.

paqman · October 2015

SGH said:

paqman said:

I have the JR and I like it. I will probably get the larger one too.

I have both sizes and love them. I use them for marinating seafood in milk. For those of you who purchased the RTIC 65, both briners will sit in it at the same time. This saves precious fridge space.

Good to know, it makes the decision easier. The JR kinda takes a lot of kitchen storage real estate so I store accessories that I don't use regularly in it.

pgprescott · October 2015

paqman said:

SGH said:

paqman said:

I have the JR and I like it. I will probably get the larger one too.

I have both sizes and love them. I use them for marinating seafood in milk. For those of you who purchased the RTIC 65, both briners will sit in it at the same time. This saves precious fridge space.

Good to know, it makes the decision easier. The JR kinda takes a lot of kitchen storage real estate so I store accessories that I don't use regularly in it.

Stack the jr inside the larger one. No getting around the space though. I keep mine in a cabinet in the garage.

SGH · October 2015

pgprescott said:
Stack the jr inside the larger one. No getting around the space though. I keep mine in a cabinet in the garage.

Let me clarify my friend. I was saying that when you are going to brine or marinate something, especially something that takes a real long time, you can place the Briner in the RTIC with some ice instead of using your fridge. This saves fridge space that is usually needed. Especially around the holidays. I brine turkeys in excess of 48 hours, having them in the fridge that longs makes the old lady mad. The RTIC solves this problem.

pgprescott · October 2015

SGH said:

pgprescott said:
Stack the jr inside the larger one. No getting around the space though. I keep mine in a cabinet in the garage.

Let me clarify my friend. I was saying that when you are going to brine or marinate something, especially something that takes a real long time, you can place the Briner in the RTIC with some ice instead of using your fridge. This saves fridge space that is usually needed. Especially around the holidays. I brine turkeys in excess of 48 hours, having them in the fridge that longs makes the old lady mad. The RTIC solves this problem.

I was referring to @paqman comment about kitchen storage space when not in use.

Focker · November 2015

I love my Briner, it's a great tool Darian. Yeah, I have used a frosting bucket for free from the nice baker lady at Hy-Vee, and an old plate, XL Ziploks, and even a 5 gal round drink cooler that was left at my house after a Nursing School party. Locking the lid down to submerge is nice on the Briner. And a no brainer for pickling. No PITA rubbing, bagging, overhauling. Whip up a quick brine, cool, chuck the meat in the briner, wait for two weeks, dry overnight, done.

I'm not sure the "Homer" type bucket is the right food grade number you want. Recall a great tip section on the TVWB where Chris A. discusses the right plastic. But then again, some are ok brining in black garbage bags. lol

Have dry brined, dry cured, yada yada yada....but prefer the consistency of equilibrium brining in a controlled environment(fridge) or even injection brining with a 5% salt 3% sugar solution for quick brining. 10cc syringes and fill blunts are easy to come by.

I used to brine in the garage when the temp drops, you have to be careful if you get a seasonally warm day. Much easier to throw it in the fridge and forget about it, no worries.

Going to try "The Briner" this year

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