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tridim (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:01 PM Original message |
A 5 gallon bucket, two cups of salt, water and a dead bird |
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freedom_to_read (623 posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:03 PM Response to Original message |
1. have to say I'm not a fan of brining |
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Nevernose (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:04 PM Response to Reply #1 |
2. She probably leaves it brining too long |
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CatWoman (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:05 PM Response to Reply #2 |
4. hey!!!! |
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Nevernose (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:10 PM Response to Reply #4 |
9. I was never happy with that one |
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tridim (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 06:07 PM Response to Reply #2 |
22. I've seen recommendations ranging from 4 hours to 2 days. |
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CatWoman (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:04 PM Response to Original message |
3. You ever watch, "Good Eats" on the food network? |
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LuminousX (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:11 PM Response to Reply #3 |
10. Due to that program |
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Aiptasia (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:05 PM Response to Original message |
5. Don't forget to... |
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slackmaster (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:05 PM Response to Original message |
6. I've brined turkeys twice - it's excellent |
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tridim (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:09 PM Response to Reply #6 |
7. I love it specifically for the leftovers |
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last1standing (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:09 PM Response to Reply #6 |
8. The salt actually keeps the moisture in. |
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Nevernose (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:30 PM Response to Reply #6 |
16. "The chemistry behind brining is actually pretty simple." |
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Liberal Veteran (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:45 PM Response to Reply #16 |
19. Actually I think it's because the brine water is hypertonic... |
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Nevernose (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:49 PM Response to Reply #19 |
20. I admit it -- I got a D in that class |
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slackmaster (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 07:06 PM Response to Reply #16 |
23. Ah, I think I get it now |
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utopian (815 posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:14 PM Response to Original message |
11. I'm cooking my turkey in a smoker |
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Carni (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:17 PM Response to Original message |
12. I'm brining ours tonight too! |
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StClone (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:24 PM Response to Original message |
13. QUESTION: Can a bird go from oven to grill? |
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Left Brain (895 posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:25 PM Response to Original message |
14. Pagan Holiday Rituals of the Left |
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StClone (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:26 PM Response to Reply #14 |
15. MMMMMMM |
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slackmaster (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 07:07 PM Response to Reply #14 |
24. Yes it's supurb |
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Mr. McD (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:36 PM Response to Original message |
17. I smoked 2 turkeys on Saturday and am roasting 1 tomorrow |
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fluffernutter (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:42 PM Response to Original message |
18. thanks for the link,i'm going to try brining for the first time this year. |
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4_Legs_Good (1000+ posts) Send PM | Profile | Ignore | Wed Nov-24-04 05:53 PM Response to Original message |
21. A guy could have a pretty good time in Vegas with all that stuff... |
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DU AdBot (1000+ posts) | Wed May 08th 2024, 12:57 AM Response to Original message |
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