I thought that it was posted in the new forum, but alas, it is not. I found it (at least what I think you are referring to) and have copied it here.
As for brining and marinading ... never tried it. I would not think it necessary to do both ... but, you bring up an interesting idea - try it and let us know how it turns out!!
Here is the copied material and URL:
I've wondered and asked the question "what's the difference between brining and marinading?" I think that I found my answer.
"Soaking meat or poultry in a light salt solution adds flavor and moisture deep in the meat in a way that a marinade, which just touches the surface, cannot. It works by osmosis: The muscle of the meat absorbs the salt water, relaxing the proteins and causing them to trap the water and flavorings."
Published Sunday, November 21, 1999 - The Charlotte Observer Brining the bird A long bath in flavored water makes a turkey moist and tender
By KATHLEEN PURVIS Food Editor
below is a link to the article.
Happy Qin' - AAHH
http://www.charlotte.com/observer/1121brine.htmHope that helps.
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Happy Qin' - AAHH
[This message has been edited by AAHH (edited April 25, 2001).]