What's for Dinner!

[Size13]

SUSHI!!!!

And a really good Portuguese wine...

YUM!

 

[mwmnpa]

Grilled chicken quarters, currently sitting in a brine solution with cracked garlic and herbs. Grilled corn on the cob and macaroni salad to go with it.

 

[noisymother]

To keep us going until dinner time - we've just had home-made scones, fresh out of the oven. With home-made blackcurrant jam and cream

 

[crvygirl]

Grilled chicken quarters, currently sitting in a brine solution with cracked garlic and herbs. Grilled corn on the cob and macaroni salad to go with it.

I want you to add greens to your weekend meals. Assume you're talking the classic brine solution (salt/sugar/water), and not marinade, right? Does the cracked garlic in it actually flavor the chicken? I have not had much luck with that, except with turkey, where the brine time is soooo long.

Have some beautiful copper river salmon, so grilling that with a mustard/brown sugary kinda glaze. Whole grain orzo salad with a zillion roasted chopped veggies and a white balsamic vinaigrette.

 

[Rayona]

Salad & Long-Island Iced Tea

 

[mwmnpa]

I want you to add greens to your weekend meals. Assume you're talking the classic brine solution (salt/sugar/water), and not marinade, right? Does the cracked garlic in it actually flavor the chicken? I have not had much luck with that, except with turkey, where the brine time is soooo long.

Have some beautiful copper river salmon, so grilling that with a mustard/brown sugary kinda glaze. Whole grain orzo salad with a zillion roasted chopped veggies and a white balsamic vinaigrette.

There were green onions in the mac salad. Does that count?

Classic brine, left out the sugar. Yes, I find the garlic works. But I brined the chicken for 12 hours too. I usually do it overnight. It was kind of a morning decision to do chicken. Came good too, if I say so myself.

I loosen the skin on the chicken real good too. I think it helps the brine soak in.

That salmon sounded delish! Do you ever use planks?

Pregame meal tonight is grilled porterhouse steaks, the rest of the mac salad, and because you said so, green beans.

 

[crvygirl]

There were green onions in the mac salad. Does that count?

Classic brine, left out the sugar. Yes, I find the garlic works. But I brined the chicken for 12 hours too. I usually do it overnight. It was kind of a morning decision to do chicken. Came good too, if I say so myself.

I loosen the skin on the chicken real good too. I think it helps the brine soak in.

That salmon sounded delish! Do you ever use planks?

Pregame meal tonight is grilled porterhouse steaks, the rest of the mac salad, and because you said so, green beans.

Hmmmm....I use the proportions in the cooks illustrated brine recipe and overnight would be waaaay too much for chicken pieces. We may need to confer. I like the sugar in the brine - balances things without making anything sweet. And I like to brine boneless/skinless breasts and thighs and grill 'em very simply, then use them for sandwiches, salads, whatevah during the week. Garlic would be a nice addition.

Nope, not a big fan o' the planks. I put the dry salmon fillet skin down on foil an grill medium direct. The skin sticks to the foil, the salmon fillet lifts right off, easy clean up.

My plans got delayed a day - so I'll be having yesterday's dinner today. Good luck to your Flyers!

 

[mwmnpa]

Hmmmm....I use the proportions in the cooks illustrated brine recipe and overnight would be waaaay too much for chicken pieces. We may need to confer. I like the sugar in the brine - balances things without making anything sweet. And I like to brine boneless/skinless breasts and thighs and grill 'em very simply, then use them for sandwiches, salads, whatevah during the week. Garlic would be a nice addition.

Nope, not a big fan o' the planks. I put the dry salmon fillet skin down on foil an grill medium direct. The skin sticks to the foil, the salmon fillet lifts right off, easy clean up.

My plans got delayed a day - so I'll be having yesterday's dinner today. Good luck to your Flyers!

Chicken quarters overnight are OK. Smaller than that, I agree with you. I often just forget to add the sugar. Every now and then I'll use brown sugar, which is really good.

I think recipes are guidelines - I eyeball everything. I'll bet that surprised you.

I smoked some boneless breasts last week when I did the ribs. Same reason as you, useful to have around.

 

[Raindear816]

Making Pot Roast with hazelnut roasted red-skinned potatoes, fresh corn, carrots and spinach salad.

 

[janeyl]

Hmmmm....I use the proportions in the cooks illustrated brine recipe and overnight would be waaaay too much for chicken pieces. We may need to confer. I like the sugar in the brine - balances things without making anything sweet. And I like to brine boneless/skinless breasts and thighs and grill 'em very simply, then use them for sandwiches, salads, whatevah during the week. Garlic would be a nice addition.

Nope, not a big fan o' the planks. I put the dry salmon fillet skin down on foil an grill medium direct. The skin sticks to the foil, the salmon fillet lifts right off, easy clean up.

My plans got delayed a day - so I'll be having yesterday's dinner today. Good luck to your Flyers!

Chicken quarters overnight are OK. Smaller than that, I agree with you. I often just forget to add the sugar. Every now and then I'll use brown sugar, which is really good.

I think recipes are guidelines - I eyeball everything. I'll bet that surprised you.

I smoked some boneless breasts last week when I did the ribs. Same reason as you, useful to have around.

So I'm dying to know what a brine solution would do-doesn't it make things very salty?

Enlighten an ignorant Brit

 

[noisymother]

So I'm dying to know what a brine solution would do-doesn't it make things very salty?

Enlighten an ignorant Brit

I was wondering the very same . . .

 

[mwmnpa]

So I'm dying to know what a brine solution would do-doesn't it make things very salty?

Enlighten an ignorant Brit

When using a harsh cooking method like grilling or roasting, it's very easy to dry out the meat, especially poultry. Brining creates a chemical reaction whereby the meat absorbs more liquid, as much as 20% of its weight. This is the first liquid it loses during cooking, retaining its original moisture. The meat's very moist and succulent. You can adjust the amount of salt to your taste. But it doesn't make it overly salty.

Brining is most frequently used for poultry, but I recently read where it's used with pork as well. I haven't done that yet, but I'm thinking about it with chops. I sometimes make them a tad dry.

I've never heard of it used for beef.

Adding various herbs and spices adds additional flavor.

There you have it.

Here's a link that should help.

http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

 

[noisymother]

When using a harsh cooking method like grilling or roasting, it's very easy to dry out the meat, especially poultry. Brining creates a chemical reaction whereby the meat absorbs more liquid, as much as 20% of its weight. This is the first liquid it loses during cooking, retaining its original moisture. The meat's very moist and succulent. You can adjust the amount of salt to your taste. But it doesn't make it overly salty.

Brining is most frequently used for poultry, but I recently read where it's used with pork as well. I haven't done that yet, but I'm thinking about it with chops. I sometimes make them a tad dry.

I've never heard of it used for beef.

Adding various herbs and spices adds additional flavor.

There you have it.

Thank you

Sounds very strange to me. Wonder why we don't do it over here?

 

[mwmnpa]

Thank you

Sounds very strange to me. Wonder why we don't do it over here?

I added a link to my original post which should help some more. It has recommended brining times, and I think I have to concede to Her Crvyness that over night for quarters is too long.

 

[whambam]

After all the culinary discussion -- I wonder whether it would work with turkey? -- I feel quite ashamed to say that dinner this evening will involve a telephone and a delivery man. Time for curry, I think.

 

[mwmnpa]

After all the culinary discussion -- I wonder whether it would work with turkey? -- I feel quite ashamed to say that dinner this evening will involve a telephone and a delivery man. Time for curry, I think.

Yes. You can brine a whole turkey. It's done quite often. You need a large cooler to hold the bird, and the trick is keeping it cold the entire time so as not to grow bacteria.

 

[janeyl]

Thanks mwm!

thats cleared it up for me


Dinner for me was a mushroom and kidney bean chilli with pitta breads, cheese and sour cream-I made it very garlicky so it's a good job I'm not planning on kissing anyone tonight or possibly tomorrow either

 

[whambam]

Yes. You can brine a whole turkey. It's done quite often. You need a large cooler to hold the bird, and the trick is keeping it cold the entire time so as not to grow bacteria.

An end to dry turkey misery! Mind, the problem is normally fitting it in the oven. Needing a cooler that big as well may be a tall order...

 

[mwmnpa]

Thanks mwm!

thats cleared it up for me


Dinner for me was a mushroom and kidney bean chilli with pitta breads, cheese and sour cream-I made it very garlicky so it's a good job I'm not planning on kissing anyone tonight or possibly tomorrow either

No problem janey.

Try it sometime. That link should help a lot. Crvy and I grill frequently, so brining is almost a necessity.

your dinner sounded great, and don't worry about garlic. Just feed the same dish to your lover, and you're both there.

 

[mwmnpa]

An end to dry turkey misery! Mind, the problem is normally fitting it in the oven. Needing a cooler that big as well may be a tall order...

Surf around, you'll find some ideas. I personally have not brined a turkey, cooler and storage issues.

Good luck!

 

[janeyl]

An end to dry turkey misery! Mind, the problem is normally fitting it in the oven. Needing a cooler that big as well may be a tall order...

he he-just do what i do...not serve Turkey

 

[whambam]

he he-just do what i do...not serve Turkey

This is the best answer, of course... Last few Christmases have been much more enjoyable as no one felt compelled to try to cook turkey.

 

[janeyl]

This is the best answer, of course... Last few Christmases have been much more enjoyable as no one felt compelled to try to cook turkey.

Bingo!

 

[BradBigBrain]

Corned beef, sauerkraut, and all the fixins. It's usually not a summer kind of meal...and I am cooking it on the grill. Side burners rock.

 

[mwmnpa]

This is the best answer, of course... Last few Christmases have been much more enjoyable as no one felt compelled to try to cook turkey.

Damn, it ain't hard to roast a turkey!

Baste it a lot, cover it with foil if the skin starts to overcook...how hard is that?