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AUradar
Camper
| Joined: | Wed Feb 20th, 2008 |
| Location: | NW Florida |
| Posts: | 64 |
| Type of Camper: | 30 Surveyor |
| Status: |
Offline
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Mon Feb 25th, 2008 03:31 pm |
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Okay, I've started using a brine solution for poultry and pork before grilling, smoking, or frying (my greaseless fryer). If you've never used a brine, its basically a salt water solution you soak your meat in over night. Makes for a very juicy cook.
I make a "soup". I brown some onion and garlic in a little bit of olive oil in a large pot/stock pan. Then I add about a quart of water (just enough to mix the next stuff all together), put in some brown sugar, lots of salt, pepper, and sometimes some liquid smoke (depending on how I'm cooking). At this point you want your solution to be overlly seasoned. Brines require a lot of salt to work, and you will be adding more water later. You don't need to boil the water, but warm such that everything disolves.
Add your meat and then water such that the meat is covered. You don't want to add much water to begin with because you don't know how much you need until this point. Let soak around 24 hours. You can put this in a small cooler to take with you on your camping trip. Its also something easy to make while camping
When you are ready to cook, remove meat, rinse if you want, add your rub or whatever, and cook.
Makes for an extremely juicy cook. Also helps out in case you over cook, gives you some cushion before drying it out.
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