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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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NEW Article: Wet Brining vs. Dry Brining

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  • Top | #1

    NEW Article: Wet Brining vs. Dry Brining


    Compiling facts and experiments from Dr Blonder, here's a side by side look at the two methods:
    Wet Brining vs. Dry Brining, by Dave Joachim
    https://amazingribs.com/wet-brining-vs-dry-brining

  • Top | #2
    Good article, I think it really just re-asserts the whole notion of dry brining beef and pork, and wet brining poultry which is what I routinely do anyway. I've dry brined a lot of chicken and always preferred and ill continue to wet brine in the future based on this article.

    As for brisket, butts and big clods of meat, this also verifies the use of a water pan or some sort of spritzing to let the surface take on more smokey flavor and develop that deep bark.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      I still wet brine chops and wings, sometimes thighs, but not whole birds. I should probably do a side by side. Have you?

  • Top | #3
    I prefer to wet brine chicken pieces and pork pieces & loins. I happen to disagree though that wet brining skin-on chicken leads to rubbery skin, in my side by sides it completely does not affect it if you cook it like you should. I've even used the SnS with water in the reservoir and some wet brined skin-on chicken and got nice crisp skin.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Yea I think high heat negates the skin issue. I just did my chicken Inosol over the weekend using the vortex to 500* and the wet skin got plenty crispy.

    • Macktechie
      Macktechie commented
      Editing a comment
      I did a blind test with the wife and friends. They pick the dry brine every time.

  • Top | #4
    A well-written and interesting article. Thanks for the link, Huskee

    Kathryn

    Comment


    • Top | #5
      After reading all that I had to go eat a teaspoon of salt. Makes sense, but I never get time or room in the fridge to wet brine a chicken.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Once you've spilled a large 2 gallon bag full of salmonella-laden wet brine all down your cabinets onto the kitchen floor, it sort of puts you off of wet brining. Ask me how I know. I almost called in a Hazmat Team.

        Kathryn

      • Skip
        Skip commented
        Editing a comment
        Kathryn, just the vision of that mess in my mind creeps me out!

      • smokin fool
        smokin fool commented
        Editing a comment
        I've wet brined less than a hand full of times, but only in the winter, that way I can store everything in the garage. It stays in the mid 30's low 40's during the winter.
        Have a 5 gallon Home Depot plastic paint barrel with lid for the brining.
        All the prep work also happens in the garage so I don't run into Katherine's predicament....

    • Top | #6
      Thanks for the refresher & consolidation.

      Comment


      • Top | #7
        If you use white and brown sugar in your rub for brisket, after you've dry brined, you tend to get a little moist on the surface, I think.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          I use large grain turbinado sugar in my brisket rob, so there's that...

      • Top | #8
        Nice article. Will change my chicken habits.

        Comment


        • Top | #9
          Excellent info

          Comment


          • Top | #10
            I read the article a few days back. While interesting, I'd like to see the same test run with normal salt levels for the dry brining. Just saying when you set up a test with impractical conditions you can draw false conclusions.

            Comment


            • Top | #11
              I keep a qt jar of brine in the reefer at all times and have for years. Remember only salt and water will penetrate the meat, other herbs and spices will only add to the surface flavor. I use it for both chicken and pork chops. I can't stand the other white meat as I grew up in the 50's and 60's and pork did not taste like chicken. LOL Anyway thaw them over night and brine while at work, if your not retired like me and either one will be delicious for dinner. If your retired like me and get up at noon a 6hr brine is fine. For crisp chicken skin dry the skin both over and under it leaving it attached in only 3 or 4 places, just get it as dry as possible.

              Comment


              • texastweeter
                texastweeter commented
                Editing a comment
                sugars penetrate as well, not as much as salts.

            • Top | #12
              Well I have been diagnosed with high blood pressure and was put on a low sodium diet ( 2000mg daily) and low calorie diet ( 2000 daily). Which some foods I know I will be restrict from my diet like certain cheeses, salt, heavy cream, etc.. Well I really do not want to give up smoked ribs or pulled pork. I know very fattening foods but I can still have them in moderation. as long as my other meals of the day are less fat and low sodium. Normally I used kosher salt to dry brine ribs and pork shoulder. My favorite rub is only 120 mg of sodium per 1/4 tsp. Which is really low compared to other store bought rubs. My main concern is brining with salt. I thought well since my rub has some salt in already that maybe I could just dry brine with that instead of using salt. And with the pork butt at 250 mg sodium per 4 oz and the ribs at 220 mg per 4 oz. I can control my sodium intake and stay under my 2000 mg limit of the day without brining. I am wondering if I do not dry brine at all would greatly affect the tenderness of either pork meats? Maybe texas crutch to help with tenderness? I was wondering if anyone has any ideas or advice??

              Comment


              • texastweeter
                texastweeter commented
                Editing a comment
                Have you ever tried dry bribing with potassium chloride?

              • smokin fool
                smokin fool commented
                Editing a comment
                I typically don't dry or wet brine with Kosher salt or any salt for that matter.
                Even when I make my own dry rub for every cup of rub I only put in a level tbsp of sea salt.
                No one here seems to complain about tenderness of my butts or ribs unless I absolutely ruin a cook. .
                But to be clear I do crutch the majority of my cooks.

            • Top | #13
              The most interesting thing here, for me, is that dry brining impairs smoke adherence.

              That's not good. Maybe no brining, and just some surface salt is the answer? AKA, the thing I do 90% of the time anyway?

              Comment


              • texastweeter
                texastweeter commented
                Editing a comment
                hmm...

              • fzxdoc
                fzxdoc commented
                Editing a comment
                But isn't that only after the bark has formed? That takes a while on the briskets I smoke. They have several moist-surface hours to absorb smoke before that surface starts to change.

                Kathryn

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                "The smoker test showed that the salted meat square took on less smoke because it became dry and polymerized (see the photo below). Which makes total sense because we know that smoke sticks best to water. This means that dry brining a brisket can ultimately make it less smoky tasting."

                The best solution they offer is to use a water pan and use coarse salt for brining.

                I'm not reassured.
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