jamesp
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Post by jamesp on May 11, 2014 10:39:47 GMT -5
Brine soak per Chef Greyfingers - delicious   pregnant and hungary  |
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Post by 150FromFundy on May 11, 2014 20:21:59 GMT -5
Nice BBQ. You could heat treat rocks when your not smoking fowl.
I tried a brine soaked turkey this Christmas. 24 hours in the salt bath before roasting. Best one ever! Should take the time to brine every time.
Darryl.
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jamesp
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Post by jamesp on May 11, 2014 20:54:05 GMT -5
Nice BBQ. You could heat treat rocks when your not smoking fowl. I tried a brine soaked turkey this Christmas. 24 hours in the salt bath before roasting. Best one ever! Should take the time to brine every time. Darryl. Salt ,molasses, dark honey, brown sugar, and seasoning Darryl. Those are key ingredients to the one I used. The flavor runs deep into the meat instead of seasonings that are a painted on. I must say that it was my best too. |
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quartz
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Post by quartz on May 11, 2014 23:05:42 GMT -5
Drool!!!
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jamesp
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Post by jamesp on May 12, 2014 5:57:47 GMT -5
The brine deal is a cheap and effective marinate Larry. Ate the last turkey thigh last night. Seems to taste better as a leftover. |
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quartz
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Post by quartz on May 13, 2014 0:41:45 GMT -5
I much prefer more basic ingredients for a brine, all that fancy stuff it seems is all there is to taste. Accenting flavor is better than altering it. Second day turkey is always good, I think the outside/inside flavors blend more, and, that stuff in it that makes you want to take a snooze works even better; two naps in two days.
Larry
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jamesp
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Post by jamesp on May 13, 2014 5:06:00 GMT -5
I much prefer more basic ingredients for a brine, all that fancy stuff it seems is all there is to taste. Accenting flavor is better than altering it. Second day turkey is always good, I think the outside/inside flavors blend more, and, that stuff in it that makes you want to take a snooze works even better; two naps in two days. Larry Hard to beat the natural taste of beef, chicken, turkey, fish Larry. Lived in the city the first half of my life and ate store bought meat. Started buying local meat that my neighbors raised on their own field grown crops such as free range chickens and corn/sorghum/grain mix fed beef and found out how much better a well fed animal tastes. Fresh caught fish,etc. I would not dare put much more than a bit of sugar and seasoning and salt on that meat. Some meats are best smoked or jerked. Since I have a permit to kill deer year round I have learned that winter deer taste bitter due to their heavy acorn intake-that's their winter staple. Then spring and summer comes and they eat the deciduous browse completely sweetening their meat. A late summer deer foraging in the neighbor's grass pastures and woodland browse has best flavor if you can process it before the heat and bugs get to it. |
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Post by radio on May 13, 2014 7:34:44 GMT -5
Half the battle is the tools you use, and those BGE cookers do a great job!
I have a very thick and heavy New Braunfels horizontal offset smoker that I use and can always count on good results. I also am of the "less is better" school of though when it come to seasoning meat. My brisked gets a salt and pepper rub and that's it. "Course I never add A1, Heinz or anything else to a steak either. :-)
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Fossilman
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Post by Fossilman on May 13, 2014 9:04:41 GMT -5
Hate store bought ingredients,that's why I make my own brine's,BBQ sauces and spices.... Looks good James!!!!!
My brother In Law tried a different way to cook up those store bought hotdogs,so he smoked them,that was the ticket,they were easier to choke down...LOL
WE are going to do a smoked turkey this fall...........For now its just steelhead and salmon..
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jamesp
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Post by jamesp on May 13, 2014 10:45:19 GMT -5
Hate store bought ingredients,that's why I make my own brine's,BBQ sauces and spices.... Looks good James!!!!! My brother In Law tried a different way to cook up those store bought hotdogs,so he smoked them,that was the ticket,they were easier to choke down...LOL WE are going to do a smoked turkey this fall...........For now its just steelhead and salmon.. Oh yea, just steelhead and salmon. my heart bleeds for you.  |
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Post by rockpickerforever on May 13, 2014 11:04:22 GMT -5
Salt ,molasses, dark honey, brown sugar, and seasoning Darryl. Those are key ingredients to the one I used. The flavor runs deep into the meat instead of seasonings that are a painted on. I must say that it was my best too. It looks goodf, James. Maggot seems t thin so, too. Did she get any of it?
Have some boneless skinless chix thighs (yeah, store bought, I'm not so fussy) marinating now - Carribean jerk flavor. They say you can marinate in half hour, but mine goes into a Tupperware marinating container with raised bumps inside, and gets turned/shaken up for two days. By the time it's grilled, the flavor DOES run deep. I'll get maybe two-three pieces out of the batch!
The other thing that gets marinated around here is (beef) flap meat. Gets marinated in orange juice with a bunch of spices, grilled, then sliced thin. 'round these parts, we call that carne asada. Put it on warmed tortillas, add some salsa and AVOCADOS, can't beat it! Also goes well with tequila and/or cerveza...
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jamesp
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Post by jamesp on May 13, 2014 12:27:19 GMT -5
She looks like a giant Lima bean. Stomach is full. She is for sure pregnant and breathing hard(hot). Still looks like a small litter.
She is in a quandary, not sure why she has become giganticus.
What the heck is FLAP meat !? brisket ? We have 4 Jamaican restaurants within 8 miles. Many Jamaicans in the hood here. I like them.
Except their male buck jerk that tastes like goat urine. Who does that ? Mama cooks the best at the Cruise Inn. Her daughter and I have thing.
She is a large girl that could smash me.
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Post by rockpickerforever on May 13, 2014 12:55:02 GMT -5
She looks like a giant Lima bean. Stomach is full. She is for sure pregnant and breathing hard(hot). Still looks like a small litter. She is in a quandary, not sure why she has become giganticus. What the heck is FLAP meat !? brisket ? Poor Maggot, summer is a terrible time to be pregnant! You had said that it was going to be an eye opening experience for her. It would be good if her first is a small litter.
Flap meat, or flap steak - link It's more of a Mexican thing than Jamaican (here in SoCal, anyway). I just happened to pick up (at the store, lol) some of the Jamaican Jerk marinade. Lawry's, I think. Kroger also sells a store brand one, too. Get about ten bottles of it when it goes on sale for a buck each.
With a good marinate, and a couple days, this meat melts in your mouth! Oh, I forgot to say home-grown cilantro goes well with it, too.
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bsky4463
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Post by bsky4463 on May 13, 2014 12:55:14 GMT -5
Oh yea, just steelhead and salmon. my heart bleeds for you. Spring run chinook salmon, about a month ago, prepping for the vacuum sealer and headed towards the deep freeze....yum yum  |
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bsky4463
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Post by bsky4463 on May 13, 2014 12:56:45 GMT -5
oh yeah - and no brine soaking or other addons - the fat on spring nookie is so yum yum doesnt need anything else. i think i will go pull a package out or the freezer to put on the grille tonight.....  |
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Post by rockpickerforever on May 13, 2014 12:58:40 GMT -5
Now you had to go and do that, dint ya? That's okay, we have our trade offs. Will think of you when you are freezing your arse off, lol!
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jamesp
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Post by jamesp on May 13, 2014 18:11:00 GMT -5
oh yeah - and no brine soaking or other addons - the fat on spring nookie is so yum yum doesnt need anything else. i think i will go pull a package out or the freezer to put on the grille tonight..... Salmon must make people boast. ha. Boast away. If I had meat like that I would be right behind you. I might even hire a buxom model cooking it for me just to smear it in certain peoples faces. starting w/bsky-Fossilman. Bet it tastes so good it would make you slap your mamma(southern phrase). |
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jamesp
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Post by jamesp on May 13, 2014 18:19:35 GMT -5
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Post by rockpickerforever on May 13, 2014 19:42:10 GMT -5
You are correct, it is erroneously called skirt steak. The flap meet gets marinated with the orange juice and spices (carne asada style), the chicken gets the jerk marinade. You can buy the flap meat already marinated (preperado), but I have found it better to do it yourself. I used to buy it preparado at a carneceria a couple blocks away, but it changed ownership, and the meat they sell now is more gristly. I like my meat nice and soft, not with gristle, or a lot of fat.
Yes, James, I do remember Winn-Dixie in Alabama - fondly. There was one down in Decatur. Although they charged sales tax (Alabama did) on food purchases/groceries. At least that's one thing they don't charge us on in Cali - YET...
Meat cutter, huh? Sounds like an interesting job. I'll bet it was helpful for you to learn how to dress out your deer, and other varmints going on the dinner table. Naw, you've probably known how to do that your whole life, since you was knee high to a grasshopper. I still can't cut up a chicken to save my life, lol!
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jamesp
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Post by jamesp on May 13, 2014 21:40:46 GMT -5
chickens require more skill than deer, cows, hogs etc. I used to go to the Elk River just west down Lake Wheeler to find fine spearheads. They are real nasty spearheads. Stayed in Athens AL about 20 miles north of Decatur. Elk river spearpoint - long and chipped w/an unusual oblique transverse pattern(from images)  better example of oblique transverse pattern on left point  |
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