My first In & Out burger

[Growan]

I put diced ginger and sriracha in my burgers. And I always get the meat from the fancy butcher. Gotta use good meat. Burgers are that way.

I have mates down the road with cattle. When i do odd jobs for them I refuse cash and usually get paid in meat.
Didn't have time to fix any gutters the other morning before my Burger Lust consumed me!

 

[mr sunshine]

My California burger is a patty stuffed with cheese and onion, topped with a sunny side up egg, avocado ,tomato, lettuce and bacon. .. I'm just throwing that out there.its the best...get all of this in between two buns and enjoy!

 

[Growan]

My California burger is a cheese and onion stuffed patty topped with a sunny side up egg avocado tomato lettuce and bacon. .. I'm just throwing that out there.its the best...get all of this in between two buns and enjoy!

Aaaaaaaaarrrrrrggghhh!

 

[Singlemalt]

Do any of you guys brine chicken?

I have a few times, but I'm undecided. I like the extra juiceyness, but dislike the extra salty obscuring the chicken. Hhaven't worked out a low salt brine

 

[mr sunshine]

I have a few times, but I'm undecided. I like the extra juiceyness, but dislike the extra salty obscuring the chicken. Hhaven't worked out a low salt brine

You're supposed to wash the chicken after the brine!one time I forgot it was disgusting!

 

[Singlemalt]

You're supposed to wash the chicken after the brine!one time I forgot it was disgusting!

I didn't know that, how long a rinse and in what?

 

[mr sunshine]

I didn't know that, how long a rinse and in what?

plain water, just run the chicken underneath running water and rub the salt off with your hand...then you can season a little lighter then the way you normally do...With whatever you normally season with..

 

[Singlemalt]

Aaaaaaaaarrrrrrggghhh!

Aaaaaaaaarrrrrrggghhh!= monster hunger pangs

Aarrgh= "I'm not a Paddy"

LOL

 

[Singlemalt]

plain water, just run the chicken underneath and rub the salt off with your hand...then you can season a little lighter then the way you normally do...With whatever you normally season with..

For how long, a minute or 2?

 

[KLITE]

plain water, just run the chicken underneath and rub the salt off with your hand...then you can season a little lighter then the way you normally do...With whatever you normally season with..

I used to do a brine for turkey breast for roasting. Whole breast submerged in water with salt brown sugar bayleaves and crushed garlic, left it for 24 hours. Cant get juicier it was good for sandwiches kept moist for days in the fridge.

 

[mr sunshine]

For how long, a minute or 2?

As long as you get the salt off you're good... just a thorough rinse! It takes me 30 seconds if I'm dealing with a whole chicken. ..If it's already bin fabricated 8 seconds a piece..

 

[mr sunshine]

I used to do a brine for turkey breast for roasting. Whole breast submerged in water with salt brown sugar bayleaves and crushed garlic, left it for 24 hours. Cant get juicier it was good for sandwiches kept moist for days in the fridge.

Yea it adds 10 percent moisture give or take. ..I'm hungry as fuck now!

 

[Singlemalt]

What's your brine recipe?

 

[Singlemalt]

Ya know guys, we inadvertently hijacked the Burgers

 

[mr sunshine]

I use everything KLITE uses.. but imo the salt with a hint of sweetness is the only flavor that makes it into the meat... The most important part of a brine is the salt...your going to need a little bit over a cup per gallon of water to get a proper brine use kosher salt and add half a cup of brown sugar per gallon of water...completely submerge the bird, do a 24 hour brine let it air dry then put it in your fridge till the next day you will not be disappointed. .salt and brown sugar is all you need!

 

[The Outdoorsman]

I use everything KLITE uses.. but imo the salt with a hint of sweetness is the only flavor that makes it into the meat... The most important part of a brine is the salt...your going to need a little bit over a cup per gallon of water to get a proper brine use kosher salt and add half a cup of brown sugar per gallon of water...completely submerge the bird, do a 24 hour brine let it air dry then put it in your fridge till the next day you will not be disappointed. .salt and brown sugar is all you need!

Still not convinced you know what you're talking about.
When I read your description of brining a turkey I imagine someone furiously fisting the turkey cavities yelling,
"You like that don't ya".
"Yeah get up in there nice and deep like"
- or however you say that in spanish.

- regards

The Outdoorsman

 

[KLITE]

but imo the salt with a hint of sweetness is the only flavor that makes it into the meat

Are you putting the whole garlic with skin in? To be honest you dont want a lot of bay leaf taste but if you do like 6 cloves per liter of water or so trust youll get a lovely garlic taste in the meat.
My grandmother used a lot of garlic, i usually add 2 to 4 cloves per cup of legume im cooking with. Fuck my grandfather used to chop a couple of cloves of garlic over his food at lunch. I should eat more raw garlic.

 

[The Outdoorsman]

Are you putting the whole garlic with skin in? To be honest you dont want a lot of bay leaf taste but if you do like 6 cloves per liter of water or so trust youll get a lovely garlic taste in the meat.
My grandmother used a lot of garlic, i usually add 2 to 4 cloves per cup of legume im cooking with. Fuck my grandfather used to chop a couple of cloves of garlic over his food at lunch. I should eat more raw garlic.

Keeps the mosquitoes away, so they say.

 

[KLITE]

Lol i wonder what would happen if yopu brined some beans? you know like during the soak? lol im sooooooo high

 

[mr sunshine]

Still not convinced you know what you're talking about.
When I read your description of brining a turkey I imagine someone furiously fisting the turkey cavities yelling,
"You like that don't ya".
"Yeah get up in there nice and deep like"
- or however you say that in spanish.

- regards

The Outdoorsman

You talking to me?