I saw D. C.'s Root Beer Brine on the email from cookshack ..
what kind meat would you guys use this for?
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Not sure where you're talking about, "offer site" so I haven't seen the recipe nor tried it.
Where is it?
Where is it?
Received an email from CS yesterday announcing some special offers. In the announcement was the following:
D. C. Mollet, Cookshack Smokette owner and Forum member, has shared his favorite brine recipe with us. It's sinfully simple, as he says. Cover the meat of your choice with your favorite brand of root beer. For each 2 liters of root beer add 1/2 c. table salt and 1/2 tsp. chopped garlic. Marinate in a non-reactive (glass) container for 48 hours refrigerated.
D. C. says, �I did a 7 lb. prime rib for my Christmas dinner using apple wood and the brine and it was perfect. I did a 6 lb duck for New Year�s using cherry wood and stuffed it with a peeled orange and a peeled grapefruit; it also was done to perfection. Both used the root beer marinade for 48 hours. It depends on how much salt you want and how deep you want the smoke ring. I like the smoke throughout the meat so I opt for 48 hours. Experimenting with the amount of salt and time in the brine will help to satisfy specific tastes.�
D. C. Mollet, Cookshack Smokette owner and Forum member, has shared his favorite brine recipe with us. It's sinfully simple, as he says. Cover the meat of your choice with your favorite brand of root beer. For each 2 liters of root beer add 1/2 c. table salt and 1/2 tsp. chopped garlic. Marinate in a non-reactive (glass) container for 48 hours refrigerated.
D. C. says, �I did a 7 lb. prime rib for my Christmas dinner using apple wood and the brine and it was perfect. I did a 6 lb duck for New Year�s using cherry wood and stuffed it with a peeled orange and a peeled grapefruit; it also was done to perfection. Both used the root beer marinade for 48 hours. It depends on how much salt you want and how deep you want the smoke ring. I like the smoke throughout the meat so I opt for 48 hours. Experimenting with the amount of salt and time in the brine will help to satisfy specific tastes.�
Say what? 
If you're wanting to try this, use chicken. It's cheap and easy to work with.
Thanks for the details, I hadn't got to that email. Maybe Donna will know where she found it (usually in the forum)
Sounds different. Maybe we can get him to jump in here and tell us.
Well, not to nit pick...but he's mixing brining and marinading, and they are different. You know me, trying to educate the world about brining, one person at a time
Since he added salt, it's a brine.
And I don't know about putting meat in a brine for two days, especially beef. Doing it for the duck is okay.
Thanks for the details, I hadn't got to that email. Maybe Donna will know where she found it (usually in the forum)
Sounds different. Maybe we can get him to jump in here and tell us.
Well, not to nit pick...but he's mixing brining and marinading, and they are different. You know me, trying to educate the world about brining, one person at a time
Since he added salt, it's a brine.
And I don't know about putting meat in a brine for two days, especially beef. Doing it for the duck is okay.
I would definitely add more than a half teaspoon chopped garlic. More like 2 TBLS. Could a person taste a half tsp.?
Is SmokinOkie still on here? He must have known Ed Joullian.
Has anyone brined a turkey with root beer? I usually use Guinness but I have two alcoholics in my crowd this week. While I think it is okay to use Guinness, the thought of it might be offensive. I smoke over Apple.
Has anyone brined a turkey with root beer? I usually use Guinness but I have two alcoholics in my crowd this week. While I think it is okay to use Guinness, the thought of it might be offensive. I smoke over Apple.
quote:Originally posted by SmokingHotPeppers:
Is SmokinOkie still on here? He must have known Ed Joullian.
...
He stops by pretty regularly
If, by "he," you mean Ed Joullian stops by, please get a pic. Ed was a friend, but he's been dead several years. I think his wife, Tish, is gone too, sadly. I haven't thought about the vineyard for a long time. If you mean SmokinOkie, that's another matter. 
Well, I know I stop by occassionally and I'm sure a few ghosts of BBQ's past have been lurkers, but I haven't seen on post.