Quote:
Originally Posted by cooper barrett
I brine everything, It's just planning. I brined the lamb I smoked today in a simple brine.
IMHO hanging a turkey breast down is the way to go.
I did Prime rack of lamb today and it was fantastic.
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It isn’t just planning, it’s also a pain in the ass for me. I don’t have a big enough fridge to hold a fair sized Turkey. This one was 16 lb.
I saw a video where the dude had a yeti food grade bucket he stuck in this giant yeti cooler and that looked easy as shit but fat boy isn’t spending a house payment on brining gear. Ended up running a cheap cooler, which was a pain in the ass to clean when I was done and didn’t hold temperature so I had to add ice half way and probably jacked up my salinity saturation but WTF ever.
So yeah, I got it done, and yeah it was good, but it was a pretty fair pain in the ass.