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9 replies

Brined or Marinade Chicken-What's Best ?

T tomMember
We are now all talking about brining " big bird " for one of them there holidays.

We have also extended that to chicken and other fowl.

Is it worth the effort to brine half the chicken& marinade half on your next CS cook and let the consumers do a taste test,I think so.

I've been amazed lately that some of my marinated yardbirds turn out more moist than brined.

I was also puzzled when helping one of the premier contest cookers,that his non- marinade
dark meat turned out more moist than the ones in a marinade.


If you do chicken in a cookoff,the whole world-KCBS and MIM are presenting Jumpin' Jim's marinated chicken thighs and that is all the judges are considering.

Even with the discussion of whether we should have sweet or spicey,the same technique seems to be dominating the cookoffs ;no matter what region of the country.

Considering the CS will produce as moist a chicken as any pit out there,should we even consider brining?

I keep reading the experts and mine doesn't always turn out the same.

Am I doing something wrong?

Maybe we should get back to higher temperatures?

This would be a great place for drbbq,
Jim Minion,Stogie,and anyone else on the circuit to give an opinion.

We have a lot of fine cooks in the CS nation and maybe some personal experiences would help the rest of us.

Just something to consider while I'm cooking butts all weekend.
Big Grin
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FM Former Member
When it comes to competing the idea is to finish in the top 5 in each enrty. You don't need a first place finish to win. That being said to achieve that goal you have be able to reproduce the same cooking conditions everytime out. The teams you hear being called up to the stage competition after competition are able to repeat those cooking conditions time after time.
Not everyone is doing Jumping Jim's chicken, thank god for the judges.
I'm sure there are teamings brining, I can tell you we aren't and we cook breasts.
There also more than one type of cookers being used and winning.
Tom if you pick the best meat you can find, using the freshest spices, and pay close attenion to the details your chicken will get better.
Being a good competition cook requires you to be anal about what you cook and how you cook it.
FM Former Member
quote:
Originally posted by Jim Minion:
That being said to achieve that goal you have be able to reproduce the same cooking conditions everytime out. The teams you hear being called up to the stage competition after competition are able to repeat those cooking conditions time after time


That is a cookshack.

Q
FM Former Member
Basic definitions:

Brining is Salt/Flavor exchange via Osmosis
Marinading has to have an Acid for tenderizing/flavor effects

We've talked about the two many times and I've been doing lots of research and I'll be putting the Brining 101 out there for review shortly.

They both work. I've always said, smoke them both ways and see what works for you.

You said one thing that would be interesting to figure out. How can a Marinaded bird come out more moist. Why? The chemical/scientific effect and definition of the two is different. Unless the marinade has salt in it and THEN it's both marinading and brining.

How's THAT for confusing.

But you're right. Do the two side by side and taste for yourself. Let us know the results.

As for the others giving opinions, I like you look forward to any input.

But don't forget that they're not using a CS. So the temps, smoker humidity level and fuel are different and we each can't recreate their successes but we certainly CAN modify them for the CS.

Interesting discussion just before the holidays.

Smokin'
FM Former Member
Smokin'
I agree that I would modify things slightly to cook in a CS but the preparation for the cook would remain the same, the best meat I can find, freshest spices, and techniques of introducing those flavors.
My wife and I have a catering company and in the next year it will be a full time business. At that point a CS will be the unit we will use for the bulk of the cooking. I will still compete with WSM's and the Treager and the Klose will be used off site for those customers that want the show.
I have cooked on many different cookers and I know I can produce very good Q on a well designed pit. I believe that CS is one of those cookers and I will be investing money in one soon.
Jim
FM Former Member
Points well made.

If you can cook, you can cook regardless of the smoker.

It's not the cooker, it's the cook

It think (fortunately) that many can use shortcuts in a CS and not realize their mistakes that you would quickly learn in another smoker.

Don't be cheap on meat, or the effort to prepare. Both are worth the results.
FM Former Member
Man, this thread is making me nervous.

What are we saying? There is no "best" way? "Truth" is a slippery thing? "Good" is on the tongue of the beholder?

Dang! So, how can you trust a "judge?" Brine, marinade, beer-butt. Can you say one is "better" than the other?

Rise up! Throw out the judges. Liberty for BBQ! No BBQ police!

You guys are a bunch of rebels. The Ponca Rebellion: It started here. Mad
FM Former Member
I'm a certified "judge" and now you're wanting to throw me out??? Mad

...I'm going to get out the whuppin' stick on you I2... Big Grin


Go back to Double Lazy's post about "the best"...

Best Ribs in the Universe -- aren't.
XYZ sauce is the best -- it isn't.

The one "truth" on this forum is that we try to get the information out there for all to read and then you can decide. The Ponca Rebellion continues.

Is Brining best, not for some, but yes for some.
Is Marinading best, not for some, but yes for some.

I wouldn't try to categorize the information, just take it all in and decide for yourself.

The wonderful think about the Internet is that all the Q info that you didn't have access to before is now available. And just because some "expert", me included, says it's so, doesn't mean it is.

Think about it this way. Do YOU believe everything you hear in the news? In the Military Intelligence business, we always said Consider the source. Hopefully one or two of us experts you can learn our specialities and know what to believe and who out there not to believe.

Sorry, another Smokin' Post.

Now, BACK to talking about Brining/Marinading/etc.
FM Former Member
quote:
Is Brining best, not for some, but yes for some.
Is Marinading best, not for some, but yes for some.


Smokin, I agree with these points, and I'll make one other: Variety is good! It's helpful to the BBQ afficionado to be familiar with several techniques...just to be different. Life is long! How many brined chickens can you handle? Try marinading one for a change of pace.
So, that's another value of the forum. Steady drum roll of new ideas.
And we learn that there is not just one truth! (now what the devil does that mean?) Roll Eyes

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