Every year sometime around Christmas I’m guaranteed to get a few phone calls from friends and family asking “how to brine”  Why brine your birds some of you may be asking? Think of it as extra insurance for a juicy juicy bird, a properly brined and cooked bird will not need to be smothered in gravy, it will be juicy, and buttery with lots of flavour. If you’ve opted to bbq/smoke your bird this year, cooking it slow and low it’s very important to brine your bird, you don’t want your breast meat turning into sawdust do you?

This entry was posted on Friday, February 27th, 2009 at 10:17 am and is filed under BBQ How to's : Grill, Roast, Bake, Smoke, etc, Outdoor Kitchens. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.