"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 09-28-2004, 11:22 AM   #11
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I may throw some rosemary in too. Got a boatload growing right outside my front door. How those two little plants turned into such monsters I will never know.....no help from me.

OK, I'll throw it in the fridge for a few hours and take it out around 3:30-ish my time (EDST). I'm not too worried about salmonella either, and I figure roasting at a high temp is gonna kill off any buggers anyway.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-28-2004, 11:25 AM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
My thoughts exactly.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-28-2004, 11:28 AM   #13
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I always brine in the fridge. Salmonella is not something I want to mess with and there is no benefit to leaving it on the counter (other than space issues in your fridge). For a whole bird I would go longer than a few hours, but I personally would not go overnight. I would probably try 4 or 5 hours. The rosemary addition sounds wonderful!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-28-2004, 11:40 AM   #14
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Thanks for the input, GB. I knew you were a "briner" too and was hoping you'd chime in.

What I will likely do is leave bird in fridge until 3:30-ish as noted, but maybe let it stand for only an hour instead of 2 before roasting. How's that for a compromise?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-28-2004, 11:46 AM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I don't think that is a bad plan at all. Once you try this technique you will be hooked I am sure. You will then tweak it to make it your own. Some people like to brine longer and others like it less. Some like more salt and some like sugar as well. Everyone is different and as long as the brine has salt, there is no right or wrong, just personal preference. Please make sure to let us know how it turned out :)
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-28-2004, 11:52 AM   #16
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Alix
Excellent. Keep us posted

I am going to try doing a chicken on the BBQ tonight. We get our farm chickens today.

Here is my issue, my BBQ is too small to close the lid on a chicken. What should I do? Put the chicken in a covered dish a leave the lid up? Close the lid as best I can? Suggestions would be appreciated.
Alix, just saw this one after reviewing all of my instructions. Does your bbq lid come all the way off? If yes, you could try placing some bricks or something around the rim of the kettle for the lid to sit on. It would then sit evenly and still -- mostly -- cover your bird.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-28-2004, 12:04 PM   #17
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Oooooo mudbug...you are so smart! I happen to have a handy stash of bricks. I think that is just the ticket!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-28-2004, 12:05 PM   #18
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
kewl. report back!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-28-2004, 12:06 PM   #19
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Will do!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-28-2004, 02:04 PM   #20
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Alix, Gb left the board before answering another Q for me:
should I be stirring this brine at all? you know, to rev up the juices and herbs or something?
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.