Buckeye_Nut
Senior Cook
- Joined
- Feb 28, 2011
- Messages
- 218
Hello...
What are your thoughts on brining/seasoning/preparation? Should I brine the loin fully immersed in salt water for a day before?? And if so...wont it counter the effect of any dry rubs I put on the meat to some extent? My thoughts..... I'll coat the meat generously with olive oil and dry rub......then place in a zip lock with just a little bit of salt water(maybe 1 cup or less).....just enough to bring the salt water in contact with the meat when I get get the air out and zip it tight. Let it sit in the fridge for 24-48hrs.
Or brine fully immersed in salt solution.....then coat the meat with dry rub shortly before grilling?? That doesn't seem right to me..... or does it even really matter??
Any thoughts or advice on this??
Anyone?
What are your thoughts on brining/seasoning/preparation? Should I brine the loin fully immersed in salt water for a day before?? And if so...wont it counter the effect of any dry rubs I put on the meat to some extent? My thoughts..... I'll coat the meat generously with olive oil and dry rub......then place in a zip lock with just a little bit of salt water(maybe 1 cup or less).....just enough to bring the salt water in contact with the meat when I get get the air out and zip it tight. Let it sit in the fridge for 24-48hrs.
Or brine fully immersed in salt solution.....then coat the meat with dry rub shortly before grilling?? That doesn't seem right to me..... or does it even really matter??
Any thoughts or advice on this??
Anyone?