First brining experience, fantastic!!!

Howdy,Micah.

Haven't heard from you for awhile.

Brine does a fine job on yardbirds,but the CS is so easy that I'm usually too lazy to brine them.

If you really want to really impress yourself,do some turkey breasts and see the difference.

Thanks for the advice, Tom. I have been really busy the last month or so with my university studies, so I haven't had much time to hang around here. I also have gone surfing a few times recently, which I really needed to do to keep myself from going insane with my studies.

I have recently been trying different cuts of meat, and I have found that pork necks (the section of meat from the back of the neck) come out even more tender and juicy than shoulder roasts, but you don't have to worry about the bone. The first time I did one my mum thought it was a tenderloin. I am going to do one tomorrow. Try it some time.

Micah in Oz'

Always good to hear another success.

Not sure I've heard much about doing the neck, except when we're cooking the Whole Hog.

About the brining, now that you have a base, don't hesitate to try other flavors, just don't mess with the salt to water ratio too much.

Did you see the other recipes at:

Brining 101

Congrats!

Smokin'