Best Mean Chefs Apple Brine Recipes
APPLE BRINE
Brining is a great way to make a lean cut of pork juicier. The sugar in the brine caramelizes on the surface of the pork when grilled. Yummy! Great grilled as is, or use with recipe #318386. Cooking time is marinating time. From Dinosaur Bar B Q.
Provided by princessmommie
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
- Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
- Makes enough for 4-6 pounds of pork.
APPLE-SPICE BRINE FOR TURKEY BREAST
This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly!
Provided by Galley Wench
Categories Turkey Breasts
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
- Bring to a boil and stir until sugar is dissolved.
- Remove from heat and add water and allow to cool.
- Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
- Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
- Refrigerate for 3-4 hours.
- PREPARE STOVE-TOP SMOKER:.
- Add 2 tablespoon Alder wood to bottom of stove-top smoker.
- Line drip tray with foil and spray.
- Remove turkey from brine and place on rack.
- Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
- Follow stove-smokers manufacture instructions for smoking poultry.
Nutrition Facts : Calories 108.2, Sodium 14160.3, Carbohydrate 27.8, Fiber 0.1, Sugar 26.5, Protein 0.2
BRINE FOR A SMALL AMOUNT OF MEAT
I use this to prepare chicken breasts for the BBQ. The brine keeps the meat juicy and tender. This recipe brines approximately 4 chicken breasts.
Provided by raposok
Categories Meat
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve the sugar and salt in the water.
- Brine the meat for approximately 30 minutes.
APPLE-BRINE
Steps:
- Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
- Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before using in a recipe.
- Brining Pork Chop
- The new leaner style pork is missing something-fat. That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter. Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out. That changed when I got turned on to brining. During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs. This results in juicier meat with better texture after cooking. Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat. Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin' your chops again.
APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING
I have used this recipe for many years. It makes a turkey fall-apart moist every time.
Provided by Godiva Goddess
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
- To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g
MEAN CHEF'S MAPLE BRINE
Make and share this Mean Chef's Maple Brine recipe from Food.com.
Provided by Bekah
Categories Lactose Free
Time 55m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Combine all ingredients in large stainless steel pot.
- Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
- Rinse turkey well.
- Put turkey in cold brine.
- Use a stainless, plastic or other non-reactive container.
- Add water if brine doesn't cover bird.
- Refrigerate 2- 4 days, turning bird twice a day.
- To cook: remove turkey from brine, pat dry, brush with olive oil.
- Either grill or cook in oven.
- It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
- This completely dries out the skin to insure a crisp finish.
- DO NOT stuff turkey.
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