Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 12-05-2017, 12:16 PM   #10367
tooge tooge is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I often do brine, but not always. The salt and fridge is a dry brine. If it’s good enough for Alton Brown’s turkey, it’s good enough for my chicken. Inmem can **** off, he’s being douchey here, which is usually his safe space.
Dry brine in the fridge for a few days uncovered, is better than any wet brine I've ever done. I did it on my turkey again this year, ala Alton Brown, and FMB speaks the truth. It'd probably be good on a pork loin too. Maybe even a pork tenderloin.
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