How to brine like a pro

Brining is one of the best ways to make some meats taste great instead of just the same old same old and poultry works best in my opinion. There is something scientific that happens when you brine, somehow the salty water makes the meat you are going to brine exchange its juices for the salty water. I like to start ahead usually because using a brine takes time. First to make the basic brine it is really pretty simple you take a gallon of water and bring it to a boil add a half cup of Kosher salt, about a quarter cup of sugar and any seasonings you may like, stir and remove from the heat. You can put it in the refrigerator to cool it quicker or just add Ice, just make sure it is completely cool before putting it on the meat. In a large container that will fit in your refrigerator or a cooler put in your Meat and pour the brine over it, you may have to add more water to cover completely, and if you are using a cooler be sure to add enough ice to keep the meat below 40 degrees the whole time it is in the brine. For a large turkey I like to brine overnight but for smaller cuts 6 to 12 hours is fine. Take the meat out of the brine and rinse it off under cold running water and pat dry, now you can rub or season to your liking and cook as you normally would. The meat will stay juicy and moist no matter how you cook it.

Here are a couple of my favorite brines.

For Chicken:

2 cans of beer

2/3 cup Kosher salt

3 tablespoons Redneck Chef Seasoning

2 tablespoons Worcestershire Sauce I like Lea and Perrins best

Water to cover.

Heat the beer in a large saucepan until just boiling and add the remaining ingredients, stir, remove from the heat and let cool or add Ice to speed up the process. In a pot with a lid place either a whole chicken or the parts you want to brine, I like a whole chicken or two, cover with the cold brine to cover completely, you may have to add ice or water. Leave for at least 6 hours but 12 is better. Remove chicken from brine and rinse then dry. Season the chicken but be careful not add any more salt. I like to grill mine over indirect heat on the grill for the first hour or so and then finish over direct heat to crisp up the skin. Be sure that the temperature of the chicken gets to 165 and let it sit on the platter for at least 15 minutes before you serve it. I promises you will never shove a beer can in your chicken but again if you try this recipe.

For Turkey:

2 cans of Beer

1 cup Kosher Salt

3 to 4 tablespoons Redneck Chef Seasoning

¼ cup sugar

3 tablespoons Worcestershire Sauce I like Lea and Perrins best

1 tablespoon poultry seasoning

water to cover

Heat the beer, add the remaining ingredients, stir and cool. Wash the turkey well and place in a container that will fit in your refrigerator or use a cooler with ice. Cover the turkey completely with the brine solution and water and brine for 24 hours. Remove the turkey from the brine and pat dry with paper towels. Cook to your liking. Fry it, Roast it or smoke it. I like to smoke mine and here is how I do it.

Smoked Turkey Breast

1 cup plain yellow mustard

1 can beer

¼ cup balsamic vinegar

1 tablespoon Worcestershire Sauce, I like Lea and Perrins best

10 to 20 shakes of Hot Sauce, I like Texas Pete best

Mix all ingredients well with a whisk and let marry in the refrigerator for at least 1 hour. With a brush cover the entire turkey with the mustard and sprinkle the turkey with your favorite seasoning, I use my own creation The original Redneck Chef Seasoning. Leave the turkey out while you start an indirect fire on the grill, I use chunk natural charcoal and hickory wood. Let the temperature get to 225 degrees and place your turkey breast side down away from the heat on the grate and let cook covered for two hours, try very hard to leave the lid on but you have to keep the temperature at 225 degrees the whole time. Turn your turkey breast side up at the 2 hour mark and place a temperature probe into the turkey to and cook until the temperature of the turkey reaches 165 degrees. Remove the turkey to a platter and cover with an aluminum foil tent and leave for at least 30 minutes before carving and serving. Just a note I do not add any hickory to the fire after the first 3 hours I just use chunk natural charcoal otherwise you are just wasting good wood because the turkey can only take 3 hours of smoking with out becoming over smoked and it will be bitter and taste really bad. The cooking time will vary with the weather and how many time your remove the lid. Try your best to keep the lid on the grill without opening it as much as you can. I use a charcoal starter tube to start my charcoal in 30 minutes before I add it to the grill. The work it takes to smoke a turkey is well worth it. Also remember to keep a cooler of cold beer for the cook and anyone who want to hang around while you are cooking.

*NOTE: If you are looking for Redneck Chef Seasoning or Barbeque Sauce for my recipes you will have to send me an email as it is not in stores just yet but it will be available soon. You can substitute your favorite seasoning blend but I assure you it will not be nearly as good.