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I've never used it and I never seem to have a problem with dry meat, although always do a wet marinade with meats that could dry out so I guess that achieves the same thing.

Yeah, that's pretty much brining.

Thanks monster

So why do you now have 2 cooking help threads?

See Corpses..you were brining and ya didn't even know it.

I didn't start this one!

FITZZ wrote: See Corpses..you were brining and ya didn't even know it.

I was brining without brine, I'm sure that deserves a medal of some kind.

Hey FITZZ: Have a smoker but it's just a box with a propane burner at the bottom. Works great but requires chips to smoke properly. With a bigger rig & a proper fire box I could burn sticks, which would be much easier and provide much more consistent smoke. Finding one up here in yankee-land can be tough though.

Brining is in the same catagory as marinating. A basic brine is just salt water, but, depending on the type and cut of meat, other things like wine or cider and spices can be added to enhance the flavor.
Brining is good for meats that are typically lower in fat that can become dried out with a long cooking time... like a nice lean brisket of wild venison.

Oh my god this thread was a terrible idea for this fat guy. We all went over to my brothers house (who himself is a pretty damn good griller) and he made some tasty grilled food. Im still full, but geez all these ideas and pictures are making me want to go fire up the grill


Also Im not much of a brine guy. I like to just dry rub (Love me some dry rubs. Ill have to try that stuff FITZZ posted, where do you get that?) and keep a close eye on it. Bu some things that are easy to dry out, like a full chicken for example, I pull the skin away from the actual meat and Ill mix up some rub and butter, and just glob that underneath the skin. Then Ill use butchers twine and tie the ends up and legs/wings so its just a big ol ball of chicken and cook it that way. The butter mix will melt, most will stay under the skin and the little that doesnt, just falls into the cavity of the chicken and pretty much steam inside. Makes some damn juicy chicken. And the skin tastes like heaven


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SlaveToDorkness wrote:

Went the traditional steak route. Some strip steaks with portabello caps filled with cheese and spinach. Some baked beans and tater salad to round it out.

Oh and Fat Tire. MMmmmm Beer [/Homer voice]

KC, my wife thanks you for inspiring her caveman to do dinner.:thimbsup:

Hey tell your wife I said not a problem, glad to help. And you Sir, suck big time. Im a sucker for mushrooms, and those look friggin fantastic.

@ KC...

Here ya go bro...try some of these fine products when you grill...

http://www.cajunwholesale.com/ccp51/cgi-bin/cp-app.cgi?usr=51J42437&rnd=358&rrc=N&affl=&cip=&act=&aff=&pg=cat&ref=punch_ya_daddy

Same page...but in case you miss it..

http://www.cajunwholesale.com/ccp51/cgi-bin/cp-app.cgi?usr=51J42437&rnd=4759838&rrc=N&affl=&cip=&act=&aff=&pg=cat&ref=BBQ%2FBASTING

I use a pretty simple dry rub.

It's brown sugar, black pepper, paprika, cayenne pepper, and salt.

Monster Rain wrote:I use a pretty simple dry rub.

It's brown sugar, black pepper, paprika, cayenne pepper, and salt.

Monster, I know I've asked you this before....but are you sure your not a displaced coonass?

Damn it!
i am so hungry right now its not even funny, and its all your fault KC! (and the rest of you, dont think your getting off that easy! )
I'm gonna have to go out and buy a temporary BBQ now so i can cook up some tasty goodness tomorrow (at uni till the end of the month so dont have access to my BBQ at home....damn!)
Some awesome ideas for 'grilling' on this thread though lads, good work

Revenent Reiko wrote:Damn it!
i am so hungry right now its not even funny, and its all your fault KC! (and the rest of you, dont think your getting off that easy! )
I'm gonna have to go out and buy a temporary BBQ now so i can cook up some tasty goodness tomorrow (at uni till the end of the month so dont have access to my BBQ at home....damn!)
Some awesome ideas for 'grilling' on this thread though lads, good work

Well, I know you can find small "indoor" electric grills that use "liquid smoke" to flavor, of course it's no where near as good as a "real" grill, but in a pinch (and with properly marinated/sauced meat) isn't a terrible substitute.

Revenent Reiko wrote:Damn it!
i am so hungry right now its not even funny, and its all your fault KC! (and the rest of you, dont think your getting off that easy! )
I'm gonna have to go out and buy a temporary BBQ now so i can cook up some tasty goodness tomorrow (at uni till the end of the month so dont have access to my BBQ at home....damn!)
Some awesome ideas for 'grilling' on this thread though lads, good work

your welcome. im grilling steak tomorrow to *rubs in your face*

FITZZ wrote:

Revenent Reiko wrote:Damn it!
i am so hungry right now its not even funny, and its all your fault KC! (and the rest of you, dont think your getting off that easy! )
I'm gonna have to go out and buy a temporary BBQ now so i can cook up some tasty goodness tomorrow (at uni till the end of the month so dont have access to my BBQ at home....damn!)
Some awesome ideas for 'grilling' on this thread though lads, good work

Well, I know you can find small "indoor" electric grills that use "liquid smoke" to flavor, of course it's no where near as good as a "real" grill, but in a pinch (and with properly marinated/sauced meat) isn't a terrible substitute.

Im thinking of the tiny, one use only, charcoal grill i can use in the (tiny) garden.
Thats a really good idea though, didnt know there were indoor variaties available, Thanks


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lord commissar klimino wrote: your welcome. im grilling steak tomorrow to *rubs in your face*

*shakes fist*

corpsesarefun wrote:I've never come across this brining business before, what does it achieve with the meat?

You get the meat more moist to start, then the sugar and salt react with the meat to make it hold in water better. If you add spices to the brine you can also add flavor that way, like a marinade. It's mainly useful for meat that dries out a lot like chicken and things that you're cooking to well done, it doesn't really do as much for beef and you don't (well, shouldn't) be cooking beef to well done anyway. Basically if you cook something and say 'that was good, but kind of dry' then try brining it next time you cook it.

FITZZ wrote:

Monster Rain wrote:I use a pretty simple dry rub.

It's brown sugar, black pepper, paprika, cayenne pepper, and salt.

Monster, I know I've asked you this before....but are you sure your not a displaced coonass?

Pretty sure, though I've got huge respect for the whole Cajun/Creole cooking technique!

Hey thanks for the reply FITZZ, Im thinking Ill convince the wife to order some of that (she loves that I love grilling, so itll be easy) on pay day.

You haven't eaten until you've had my BBQ maple syrup glazed Bacon, and beer pork back ribs with ranch potatoe cakes.

Also: try marinating steak in Sake. It's the best damn thing you'll ever put in your craw.

Really salty though isn't it?

Ohyea. It totally is. Not unbearable, but it's certainly at manly levels of saltiness

Actually, it tastes kind of like salty wine, I find. There's a bit of a hint of fermentation in there that gives it a sort of red wine flavour.

I make this maple, chipotle pork loin. There is nothing like salty, sweet and hot.

Recipe or it didn't happen!

Venison came out ...... well I'd post a pic but Dakka has an anti porn policy in place.......
Was delish though.... meat just about melted.... Roasted some potatoes and zuchini with it.

I friggin love grilled zucchini

Gitsplitta wrote:Recipe or it didn't happen!

Ask and you shall receive

pork tenderloin
Rub
2 tsp coriander (crushed)
2 cloves garlic minced
aprox 1 teaspoon minced fresh ginger (or ground, but fresh is better)
1 tsb veg oil
kosher or seasalt
black pepper
(you can also add cyanne pepper and or red pepper flakes for extra heat)

sauce
1/4 cup maple syrup (go for the real stuff if you can)
2 tsb cooking sherry (sometimes I use rum or cider)
2-5 tsp Tabasco chipotle sauce (depends on how hot you want it)
1/2 tsp salt (kosher or sea ftw)
I've also added some sriracha to this if I want more heat

This is the base, I've done may variations though. It's pretty amazing. Sweet, salty and spicy.

This goes against classical theory, but I try to keep the pork just slightly almost invisibly pink in the middle (potential health hazard so be warned) while letting the sauce get nice crisp and caramelized on the outside. Reserve some sauce for pouring over during serving.

We are gonna have to start a Dakka Dakka cookbook!

I make a pork vindaloo that is to die for, but that's not grilling.

Excellent! Thanks Andrew... might que that up for Father's Day!

I second the idea of a "Dakka Cook Book"...
We have some pretty talented "Chef's" here in the forums, and a compilation of their recipes would be a nice idea...Plus..I'm always on the look out for new ideas to try in the kitchen/grill.
We could dived content into quick and easy meals, Sides, breakfast, grilling, Gaming snacks,Entree's ...and various others.

Gitsplitta wrote:Excellent! Thanks Andrew... might que that up for Father's Day!

As always I suggest making it for yourself first. Then fine tune it for guests. That sauce works great if you pour it over just about anything. I even pour it over the mashed potatoes when I make this. If you make it in the oven instead of grill, throw some onions, fingerling potatoes, and baby carrots in the pan, they will get covered in the drippings and sauce and caramelize beautifully.