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wiffleball

When to Brine vs Rub?

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Alton Brown always has some ficked-up theories on things. But I'm curious what you master meat Masters have to say about this.

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Depends on what youre doing and what flavor profile youre going for.

I swear to God, if you use the term mouthfeel? I'm going to punch you in the throat.

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I swear to God, if you use the term mouthfeel? I'm going to punch you in the throat.

That is a term you would say. Not me. Punch yourself in the throat

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Amazingly, I've been drinking for over 12 hours now. And you guys still suck.

I thought you quit???

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i use a brine when i have extra time, and want to maintain moisture when cooking.

 

i use rubs to create texture (not mouthfeel you homo).... and typically just before grilling/bbqing

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Ive only ever brined a turkey before roasting it. It makes it really juicy compared to the dried out stuff my grandma used to serve.

 

I use rubs when Im smoking or grilling.

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Ive only ever brined a turkey before roasting it. It makes it really juicy compared to the dried out stuff my grandma used to serve.

 

turkey has become popular recently..... historically more common when cooking pork products

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I'm thinking next time I go fishing, I'm going to bring along a cooler full of brine. How amazing would it be to have trout whose last breath was to swallow brine?

 

 

 

God damn, now I want to find a girl will swallow my brine.

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Pork and poultry I like a brine and light rub.

 

Never brine beef unless making corned beef or pastrami imo.

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Cook to the right temp and you shodn't have to brine.

 

One thing I've learned is to barely use any smoke on poultry. That sh!t soaks up smoke like a sponge.

Worser is whitefish.

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Havent eaten a lot of things that have been brined. Actually looking for more things to try it with

Oysters brined in Bloody Marys are awesome.

 

But Ive never tried them.

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Oysters brined in Bloody Marys are awesome.

 

But Ive never tried them.

Conciously

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