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Date: 15 Sep 2006 09:16:27
From: K Buck
Subject: Plastic carboy & brine
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Almost off topic... I like to brew beer. I also like to BBQ. I'm going to
smoke a whole turkey this weekend and I'd like to try brining it first.
Simply put - brining is a process which allows a solution to infuse with
meat via osmosis. It will leave a piece of meat more flavorful and more
tender. Your very basic brine is simply a salt/ water solution. You soak
the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
turkey is big & I need a big container to put it all in. I'm looking at my
plastic brewing bucket. What are the chances that using it to brine a
turkey will result in off flavors in my next batch of beer? If it matters
my brine will be water, salt, sugar, and spices.
Thanks,
Kevin
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Date: 15 Sep 2006 08:03:18
From: sanchopanza
Subject: Re: Plastic carboy & brine
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I always brine turkeys and pork butts in a cooler. You can add lots of
ice so there is no need to try to figure out how to refridgerate
something so big.
John
John 'Shaggy' Kolesar wrote:
> On Fri, 15 Sep 2006 09:16:27 -0400, <kevinbuck@REMOVEpsouth.net> wrote:
> > Almost off topic... I like to brew beer. I also like to BBQ. I'm going to
> > smoke a whole turkey this weekend and I'd like to try brining it first.
> > Simply put - brining is a process which allows a solution to infuse with
> > meat via osmosis. It will leave a piece of meat more flavorful and more
> > tender. Your very basic brine is simply a salt/ water solution. You soak
> > the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
> > turkey is big & I need a big container to put it all in. I'm looking at my
> > plastic brewing bucket. What are the chances that using it to brine a
> > turkey will result in off flavors in my next batch of beer? If it matters
> > my brine will be water, salt, sugar, and spices.
>
> Plastic brewing buckets are pretty cheap. Why not use the one you have now
> for brining the turkey, and then use that as an excuse to go get a new
> bucket for your next batch of homebrew?
>
> I don't know if you'll really have a problem or not, but a new bucket is
> around $10. It's cheap insurance so that you just don't have to worry about
> it.
>
>
> John.
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Date: 15 Sep 2006 15:07:38
From: Joel
Subject: Re: Plastic carboy & brine
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sanchopanza <john.lemaux@gmail.com > wrote:
>I always brine turkeys and pork butts in a cooler. You can add lots of
>ice so there is no need to try to figure out how to refridgerate
>something so big.
Good point. I've used those cheap "throwaway" styrofoam
coolers for brining in the past. They can be reused until
somebody accidentally steps on them. :-)
ObBrewing: Those cheap coolers could also be used as emergency
mash tuns. Just stir carefully!
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 15 Sep 2006 19:45:57
From: 2fatbbq
Subject: Re: Plastic carboy & brine
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"sanchopanza" <john.lemaux@gmail.com > wrote in message
news:1158332598.280489.33020@m73g2000cwd.googlegroups.com...
>I always brine turkeys and pork butts in a cooler. You can add lots of
> ice so there is no need to try to figure out how to refridgerate
> something so big.
We use one of those water coolers(tall 5gal) for brining yard birds all the
time---meat in with a jug of ice works great!
--
Buzz
2fat Bikers bbq
> John
>
> John 'Shaggy' Kolesar wrote:
>> On Fri, 15 Sep 2006 09:16:27 -0400, <kevinbuck@REMOVEpsouth.net> wrote:
>> > Almost off topic... I like to brew beer. I also like to BBQ. I'm
>> > going to
>> > smoke a whole turkey this weekend and I'd like to try brining it first.
>> > Simply put - brining is a process which allows a solution to infuse
>> > with
>> > meat via osmosis. It will leave a piece of meat more flavorful and
>> > more
>> > tender. Your very basic brine is simply a salt/ water solution. You
>> > soak
>> > the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
>> > turkey is big & I need a big container to put it all in. I'm looking
>> > at my
>> > plastic brewing bucket. What are the chances that using it to brine a
>> > turkey will result in off flavors in my next batch of beer? If it
>> > matters
>> > my brine will be water, salt, sugar, and spices.
>>
>> Plastic brewing buckets are pretty cheap. Why not use the one you have
>> now
>> for brining the turkey, and then use that as an excuse to go get a new
>> bucket for your next batch of homebrew?
>>
>> I don't know if you'll really have a problem or not, but a new bucket is
>> around $10. It's cheap insurance so that you just don't have to worry
>> about
>> it.
>>
>>
>> John.
>
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Date: 15 Sep 2006 14:41:00
From: John 'Shaggy' Kolesar
Subject: Re: Plastic carboy & brine
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On Fri, 15 Sep 2006 09:16:27 -0400, <kevinbuck@REMOVEpsouth.net > wrote:
> Almost off topic... I like to brew beer. I also like to BBQ. I'm going to
> smoke a whole turkey this weekend and I'd like to try brining it first.
> Simply put - brining is a process which allows a solution to infuse with
> meat via osmosis. It will leave a piece of meat more flavorful and more
> tender. Your very basic brine is simply a salt/ water solution. You soak
> the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
> turkey is big & I need a big container to put it all in. I'm looking at my
> plastic brewing bucket. What are the chances that using it to brine a
> turkey will result in off flavors in my next batch of beer? If it matters
> my brine will be water, salt, sugar, and spices.
Plastic brewing buckets are pretty cheap. Why not use the one you have now
for brining the turkey, and then use that as an excuse to go get a new
bucket for your next batch of homebrew?
I don't know if you'll really have a problem or not, but a new bucket is
around $10. It's cheap insurance so that you just don't have to worry about
it.
John.
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Date: 15 Sep 2006 14:09:12
From: Joel
Subject: Re: Plastic carboy & brine
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K Buck <kevinbuck@REMOVEpsouth.net > wrote:
>Almost off topic... I like to brew beer. I also like to BBQ. I'm going to
>smoke a whole turkey this weekend and I'd like to try brining it first.
>Simply put - brining is a process which allows a solution to infuse with
>meat via osmosis. It will leave a piece of meat more flavorful and more
>tender. Your very basic brine is simply a salt/ water solution. You soak
>the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
>turkey is big & I need a big container to put it all in. I'm looking at my
>plastic brewing bucket. What are the chances that using it to brine a
>turkey will result in off flavors in my next batch of beer?
I dunno, but I do both things, too. My thought is that
plastic buckets are cheap. Buy one to dedicate to BBQ. It's
what I did.
>If it matters my brine will be water, salt, sugar, and spices.
What, no BEER?! I use beer in brines and marinades as a
matter of course.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 15 Sep 2006 06:20:39
From: MarkMc
Subject: Re: Plastic carboy & brine
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I'm no expert on these matters, but I suspect the brine & spices won't
have any adverse effects if you clean and sanitise afterwards as
normal, but what I would be concerned with is the bacteria from the
bird. I don't know if turkeys are different, but chickens have
salmonella.
Personally, I wouldn't risk it, but if you have no choice, you'll have
to do the best you can to clean and sanitise afterwards.
Regards,
Mark
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Date: 15 Sep 2006 16:20:16
From: Wayne
Subject: Re: Plastic carboy & brine
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K Buck wrote:
> Almost off topic... I like to brew beer. I also like to BBQ. I'm going to
> smoke a whole turkey this weekend and I'd like to try brining it first.
> Simply put - brining is a process which allows a solution to infuse with
> meat via osmosis. It will leave a piece of meat more flavorful and more
> tender. Your very basic brine is simply a salt/ water solution. You soak
> the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
> turkey is big & I need a big container to put it all in. I'm looking at my
> plastic brewing bucket. What are the chances that using it to brine a
> turkey will result in off flavors in my next batch of beer? If it matters
> my brine will be water, salt, sugar, and spices.
>
> Thanks,
> Kevin
>
>
In the kitchen where I work, I brine pork loins, beef briskets, turkey
roasts and all sorts of other meats on a regular basis. Sometimes I do
use the same type of buckets we use for brewing, but the smell does not
go away. We generally just pitch out the bucket because it is no good
for anything else (except as a trash can) food related.
Wayne
Bugeater Brewing Company
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Date: 15 Sep 2006 13:13:13
From: Mark R
Subject: Re: Plastic carboy & brine
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"K Buck" <kevinbuck@REMOVEpsouth.net > wrote in message
news:bdecb$450aa6e0$45319299$15198@psouth.allthenewsgroups.com...
> Almost off topic... I like to brew beer. I also like to BBQ. I'm going
to
> smoke a whole turkey this weekend and I'd like to try brining it first.
> Simply put - brining is a process which allows a solution to infuse with
> meat via osmosis. It will leave a piece of meat more flavorful and more
> tender. Your very basic brine is simply a salt/ water solution. You soak
> the meat in the brine for about 24 hrs before cooking. Anyhow, a whole
> turkey is big & I need a big container to put it all in. I'm looking at
my
> plastic brewing bucket. What are the chances that using it to brine a
> turkey will result in off flavors in my next batch of beer? If it matters
> my brine will be water, salt, sugar, and spices.
I'd go with what John "Shaggy" recommended unless you have a cooler then I'd
go with what John "sp" recommended.
Now to the off topic part. Brining and BBQ opens up a whole new avenue that
I hadn't considered before. Thanks, I'll have to give it some thought. I
slow smoke Turkeys all the time in the 13 - 15 lb range. I've had more than
a few guests tell me I should challenge Bobby Flay to a BBQ Turkey throw
down. That's what fills up half my chest freezer at Thanksgiving. What are
you trying to achieve? My turkeys come out tender and falling off the bone,
much juicer than when done in an oven, and a nice penetrating, slightly
salty, smoke flavor. Turkey has a light flavor to begin with so I use a
small amount of Hickory and lots of Mesquite. The mesquite is what gives it
that slight salty flavor.
Mark R
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