Starting this evening. Honey and kosher salt. Then a bbq rub in the mornin -- Hokie Chris 11/21/2018 12:48PMInsert a Link
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Starting this evening. Honey and kosher salt. Then a bbq rub in the mornin -- Hokie Chris 11/21/2018 12:48PM Yep. Bird is “dry brining” in the fridge as we speak. ** -- hokieonceremoved 11/21/2018 12:01PM Welcome back! ** -- vt90 11/21/2018 12:18PM Thanks! -- hokieonceremoved 11/21/2018 12:26PM Livin' the dream! Your hubby said you were moving to France at some point -- vt90 11/21/2018 12:33PM I’ll just brine overnight. I’ll cure the salmon I smoke for -- reestuart 11/21/2018 10:55AM What's wrong with the salmon? ** -- Nova Hokie 95 11/21/2018 10:55AM It’s dead! I’ll try to bring it back to life over some moderate temp smoke ** -- reestuart 11/21/2018 10:57AM The Generalissimo Francisco Franco brand. Been velly, velly good to me. ** -- TomTurkey 11/21/2018 11:08AM Alton Brown says 8-16 hrs. I'm with him. Mine goes on the grill. -- 48zip 11/21/2018 10:54AM Brine is on the boil .... -- hokietony 11/21/2018 10:52AM Kroger deli, 10 pounds of Boar's Head Oven Gold sliced thick, done ** -- HokieDan95 11/21/2018 10:36AM Boar’s Head No Salt Added. Tastes like fresh turkey. ** -- Femoyer Hokie 11/21/2018 10:46AM Kroger has a line that is just as good. I love me some Boars Head though. ** -- thankbud 11/21/2018 10:51AM Nope. Not brining. Never brined. Will never brine. -- TomTurkey 11/21/2018 10:33AM My experience is that over brining leads to rubbery turkey, I typically now -- BayHokie 11/21/2018 10:29AM Rubber turkey. How vaudeville. ** -- TomTurkey 11/21/2018 11:06AM Is that what we're calling it today? Yes... Bloody Mary is good-n-spicy! ** -- great2bahokie 11/21/2018 10:27AM Working today so that will have to wait until tomorrow. Cheers. ** -- vt90 11/21/2018 10:40AM Dry brining requires longer 48 - 72 - wet brining is good at 24hrs -- VermontHokie 11/21/2018 10:21AM 24 hours is good. Never went longer. -- two91hokies 11/21/2018 10:05AM How are you cooking the tenderloin? ** -- RhinoVT 11/21/2018 10:28AM I got 2 sous vides. Doing 3lbs at 135 & 2lbs at 140. -- two91hokies 11/21/2018 5:14PM I did one last weekend that was fantastic. -- reestuart 11/21/2018 10:46AM Dang, that sounds delicious! ** -- MP4VT2004 11/21/2018 10:47AM Here’s a pic of some scraps. Edited and added that I also used -- reestuart 11/21/2018 10:49AM Ok, now I'm salivating. ** -- MP4VT2004 11/21/2018 11:27AM I read where brining was a bad idea. We stopped doing it and the turkey -- RhinoVT 11/21/2018 10:00AM I've also switched with great success for chickens. I haven't done it with -- jmanatVT 11/21/2018 10:37AM Fake News! :) I have been doing it the last several years ... -- vt90 11/21/2018 10:09AM Your argument is fowl. His second argument is worth its salt alone. ** -- jmanatVT 11/21/2018 10:46AM Watch out for the Bumpass hounds. ** -- MP4VT2004 11/21/2018 10:32AM You've bought into just another conspiracy theory. Try it w/out brining and -- RhinoVT 11/21/2018 10:27AM Made a ton of turkeys over the decades -- VaTechie 11/21/2018 1:11PM +1 -- VT Pops 11/21/2018 10:14AM Just tell everyone no turkey until Saturday. ** -- MP4VT2004 11/21/2018 09:53AMTech Sideline is Presented By:
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