Eddie wrote:

> I'm going to try for the first time. next month's turkey in my Caja
> China.
> Is brining really necessary for every type of cook? I've smoked in
> the K and have definitely tasted the difference when I brine. But for
> deep frying, or grilling, is it necessary? I doubt if there's anyone
> in this ng that has a Caja China, but if you do have one, and you've
> cooked a turkey in it, did 'ya brine?

Good question Eddie.

I find brining helps poultry in pretty much every type of cooking
except for braising methods. That's one case where I didn't notice
much of a difference. But for grilling, heck yeah. The caja box
thing too.

You mentioned deep frying. When I added a brining step to my
buffalo wing recipe there was no going back. It makes a big
difference there too and the crowd always agrees.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:

>I find brining helps poultry in pretty much every type of cooking
>except for braising methods.

But how the hell does one manage to have enough fridge space to brine?
I could maybe manage enough room to brine a smallish chicken, but
never a turkey. I sure can't afford to buy a reefer just to use for
brining.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:
> On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>
>
>>I find brining helps poultry in pretty much every type of cooking
>>except for braising methods.
>
>
> But how the hell does one manage to have enough fridge space to brine?
> I could maybe manage enough room to brine a smallish chicken, but
> never a turkey. I sure can't afford to buy a reefer just to use for
> brining.
>

Depending on where you live and what time of year it is, a small cooler,
bird, brine and ice in sealed bags can get you a safe overnight brine.
For me in Central MA I can brine in a cooler most Thanksgivings and
almost all Christmases. Easter is problematic.

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

"Denny Wheeler" > wrote in message
news
> On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>
>>I find brining helps poultry in pretty much every type of cooking
>>except for braising methods.
>
> But how the hell does one manage to have enough fridge space to brine?
> I could maybe manage enough room to brine a smallish chicken, but
> never a turkey. I sure can't afford to buy a reefer just to use for
> brining.
>
> --
> -denny-
>
> "I don't like it when a whole state starts
> acting like a marital aid."
> "John R. Campbell" in a Usenet post.
I have an extra fridge in the garage. I take out a shelf and use a 5 gallon
pal. I triple bag the bird in the pal and have never had a problem. I do it
3-4 times a year now. Makes a big difference in taste.

"Eddie" > wrote in message
...
> I'm going to try for the first time. next month's turkey in my Caja
> China.
> Is brining really necessary for every type of cook? I've smoked in
> the K and have definitely tasted the difference when I brine. But for
> deep frying, or grilling, is it necessary? I doubt if there's anyone
> in this ng that has a Caja China, but if you do have one, and you've
> cooked a turkey in it, did 'ya brine?
> Eddie

I would still brine using a China Box. It's closer to grilling than using a
K or BGE, but it should be great. I bet the skin will be crunchy in the box.
My experiences with China Boxes is that they cook kind of fast, so I'd keep
that in mind for the bird.
I think you'll find folks with all types of surprising experiences in the
group. Although I don't know if anyone's ever cooked a bird in China Box.

In article >,
LID says...
> On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>
> >I find brining helps poultry in pretty much every type of cooking
> >except for braising methods.
>
> But how the hell does one manage to have enough fridge space to brine?
> I could maybe manage enough room to brine a smallish chicken, but
> never a turkey. I sure can't afford to buy a reefer just to use for
> brining.
>
>

Black Kenmore 6.0 cu. ft. Compact Refrigerator
Sears item #04694609000 Mfr. model #564-94609400

I bought one of these last year for $189.00 USD at a scratch and ding
sale. I bought a food quality bucket big enough to hold a 14lb turkey
< 6 gal. I think > at Smart and Final then looked around for a compact
fridge big enough to hold it. After brining I put the shelves back in
and load it up with beverages and what ever else I need to keep cold
for the barbecue. It sits out on the patio near the table making it
convienent. It's a big hit with my gardeners since I told them if
they're thirsty help themselves.

Bill

On Wed, 05 Oct 2005 20:35:26 GMT, "bk" > wrote:

>
>"Denny Wheeler" > wrote in message
>> But how the hell does one manage to have enough fridge space to brine?
>> I could maybe manage enough room to brine a smallish chicken, but
>> never a turkey. I sure can't afford to buy a reefer just to use for
>> brining.

>I have an extra fridge in the garage. I take out a shelf and use a 5 gallon
>pal. I triple bag the bird in the pal and have never had a problem. I do it
>3-4 times a year now. Makes a big difference in taste.

No garage. Not really space inside for an extra reefer. I rent a 2BR
duplex and it's pretty full of junk. (won't be once the frau and I do
the destined split and her stuff is gone)

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Wed, 05 Oct 2005 16:28:55 -0400, "Matthew L. Martin"
> wrote:

>Denny Wheeler wrote:
>> On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>>
>>
>>>I find brining helps poultry in pretty much every type of cooking
>>>except for braising methods.
>>
>>
>> But how the hell does one manage to have enough fridge space to brine?
>> I could maybe manage enough room to brine a smallish chicken, but
>> never a turkey. I sure can't afford to buy a reefer just to use for
>> brining.
>>
>
>Depending on where you live and what time of year it is, a small cooler,
>bird, brine and ice in sealed bags can get you a safe overnight brine.
>For me in Central MA I can brine in a cooler most Thanksgivings and
>almost all Christmases. Easter is problematic.

Everett. Just north of Seattle. I could likely do it out in my
sort-of lean-to storage shed once it gets some cooler. Right now,
running mid-40s to upper 50s, which is typical enough for now through
almost Turkey Day. I really really want to smoke a turkey, though.
Few years ago, the one I smoked was the best I've ever had. And that
was without brining.

I'll have to try brining a chicken or two, to see how that goes. I
figure if I put in ice when I start the brining--likely middle of the
night, as I'm kind of a vampire in my hours--and then replace it with
fresh when I get up, I should be okay.

Yes? I hope?

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:
> On Wed, 05 Oct 2005 16:28:55 -0400, "Matthew L. Martin"
> > wrote:
>
>
>>Denny Wheeler wrote:
>>
>>>On Wed, 05 Oct 2005 06:34:10 GMT, Reg > wrote:
>>>
>>>
>>>
>>>>I find brining helps poultry in pretty much every type of cooking
>>>>except for braising methods.
>>>
>>>
>>>But how the hell does one manage to have enough fridge space to brine?
>>>I could maybe manage enough room to brine a smallish chicken, but
>>>never a turkey. I sure can't afford to buy a reefer just to use for
>>>brining.
>>>
>>
>>Depending on where you live and what time of year it is, a small cooler,
>>bird, brine and ice in sealed bags can get you a safe overnight brine.
>>For me in Central MA I can brine in a cooler most Thanksgivings and
>>almost all Christmases. Easter is problematic.
>
>
> Everett. Just north of Seattle. I could likely do it out in my
> sort-of lean-to storage shed once it gets some cooler. Right now,
> running mid-40s to upper 50s, which is typical enough for now through
> almost Turkey Day. I really really want to smoke a turkey, though.
> Few years ago, the one I smoked was the best I've ever had. And that
> was without brining.

I've done both brined and unbrined. I prefer brined.

> I'll have to try brining a chicken or two, to see how that goes. I
> figure if I put in ice when I start the brining--likely middle of the
> night, as I'm kind of a vampire in my hours--and then replace it with
> fresh when I get up, I should be okay.

For smaller birds (chickens and ducks) I use 2 1/2 gallon hefty zipper
bags. I put the birds and brine in the bag and put the bags in a
container in the fridge. It takes a lot less brine when you do this.

> Yes? I hope?
>

What you need to do is keep the poultry in the safe zone, roughly under
40F. If you start with a cold bird and cold brine in a good cooler, a
gallon or two of ice in ziploc freezer bags should get you through the
night easily. Put a digital thermometer probe in the top of the brine
and set the alarm fo 39F. That should keep you safe.

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

Denny Wheeler wrote:
> On Wed, 05 Oct 2005 20:35:26 GMT, "bk" > wrote:
>
>
>>"Denny Wheeler" > wrote in message
>>
>>>But how the hell does one manage to have enough fridge space to brine?
>>>I could maybe manage enough room to brine a smallish chicken, but
>>>never a turkey. I sure can't afford to buy a reefer just to use for
>>>brining.
>
>
>>I have an extra fridge in the garage. I take out a shelf and use a 5 gallon
>>pal. I triple bag the bird in the pal and have never had a problem. I do it
>>3-4 times a year now. Makes a big difference in taste.
>
>
> No garage. Not really space inside for an extra reefer. I rent a 2BR
> duplex and it's pretty full of junk. (won't be once the frau and I do
> the destined split and her stuff is gone)
>

And yours, too:-( You're going to have plenty of room for a second fridge.

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

On Thu, 06 Oct 2005 07:30:25 -0400, "Matthew L. Martin"
> wrote:

>> No garage. Not really space inside for an extra reefer. I rent a 2BR
>> duplex and it's pretty full of junk. (won't be once the frau and I do
>> the destined split and her stuff is gone)
>>
>
>And yours, too:-( You're going to have plenty of room for a second fridge.

Hm. Methinks I detect a 'sad voice of experience' there.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:
> On Thu, 06 Oct 2005 07:30:25 -0400, "Matthew L. Martin"
> > wrote:
>
>
>>>No garage. Not really space inside for an extra reefer. I rent a 2BR
>>>duplex and it's pretty full of junk. (won't be once the frau and I do
>>>the destined split and her stuff is gone)
>>>
>>
>>And yours, too:-( You're going to have plenty of room for a second fridge.
>
>
> Hm. Methinks I detect a 'sad voice of experience' there.
>

You got that right. In 19 years of marriage, my first wife probably
cooked fewer than 10 meals, so she got the contents of the kitchen:-(

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

Matthew L. Martin wrote:

> You got that right. In 19 years of marriage, my first wife probably
> cooked fewer than 10 meals, so she got the contents of the kitchen:-(

Ouch !

--
Dave
www.davebbq.com

Dave Bugg wrote:
> Matthew L. Martin wrote:
>
>
>>You got that right. In 19 years of marriage, my first wife probably
>>cooked fewer than 10 meals, so she got the contents of the kitchen:-(
>
>
> Ouch !
>

On both counts. During the separation she took a "Haute Cuisine" cooking
course and decided she needed the stuff more than I did. She did leave
three things. A corkscrew her parents had given me for Christmas and the
dinette set.

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

Matthew L. Martin wrote:

> .... She
> did leave three things. A corkscrew .....

Perhaps a symbolic gesture of what she put you through?

--
Dave
www.davebbq.com

Dave Bugg wrote:
> Matthew L. Martin wrote:
>
>
>>.... She
>>did leave three things. A corkscrew .....
>
>
> Perhaps a symbolic gesture of what she put you through?
>

The thought did cross my mind. Still, it was over 15 years ago and I
still enjoy using that corkscrew nearly every night.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

On Thu, 06 Oct 2005 16:39:07 -0400, "Matthew L. Martin"
> wrote:

>Dave Bugg wrote:
>> Matthew L. Martin wrote:
>>
>>
>>>You got that right. In 19 years of marriage, my first wife probably
>>>cooked fewer than 10 meals, so she got the contents of the kitchen:-(
>>
>>
>> Ouch !
>>
>
>On both counts. During the separation she took a "Haute Cuisine" cooking
>course and decided she needed the stuff more than I did. She did leave
>three things. A corkscrew her parents had given me for Christmas and the
>dinette set.

Years ago a friend of mine came home to find his wife was gone and
taken everything in the house except for the kitchen table & one
chair; one place setting; & his Porsche - 9with a rock through its
windshield, tires slashed and the engine removed.

Nobody suspected - especially him!

He even got a rough ride from the cops on suspicion of . . . but they
found her & withdrew from the fray. Wouldn't tell him where she was
though.

Harry

Harry Demidavicius wrote:
> On Thu, 06 Oct 2005 16:39:07 -0400, "Matthew L. Martin"
> > wrote:
>
>
>>Dave Bugg wrote:
>>
>>>Matthew L. Martin wrote:
>>>
>>>
>>>
>>>>You got that right. In 19 years of marriage, my first wife probably
>>>>cooked fewer than 10 meals, so she got the contents of the kitchen:-(
>>>
>>>
>>>Ouch !
>>>
>>
>>On both counts. During the separation she took a "Haute Cuisine" cooking
>>course and decided she needed the stuff more than I did. She did leave
>>three things. A corkscrew her parents had given me for Christmas and the
>>dinette set.
>
>
> Years ago a friend of mine came home to find his wife was gone and
> taken everything in the house except for the kitchen table & one
> chair; one place setting; & his Porsche - 9with a rock through its
> windshield, tires slashed and the engine removed.
>
> Nobody suspected - especially him!
>
> He even got a rough ride from the cops on suspicion of . . . but they
> found her & withdrew from the fray. Wouldn't tell him where she was
> though.

Too bad. He should have pressed vandalism charges against her.

Matthew

--
Matthew <mlmartin@ .com> (fill in the blank with user name)

"All you need to start an asylum is an empty room and the right kind of
people" -- Alexander Bullock ("My Man Godfrey" 1936)

Dave Bugg wrote:
>
> Matthew L. Martin wrote:
>
> > .... She
> > did leave three things. A corkscrew .....
>
> Perhaps a symbolic gesture of what she put you through?

Or maybe have been a phallic symbol of his love of pork BBQ?