How to Make a Basic Brine
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- Опубліковано 13 тра 2024
- Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
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How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
07:24 Like and subscribe
Thanks for covering this topic. Many have discussed it but you simplified it for the average BBQ fan.
Been cooking meats on different types of smokers for years, and competed several times. This year is my first to brine a turkey we had for a late Thanksgiving with extended family. Great Brine instructions here. I'll don't intend to smoke any poultry without a similar brine again! Great tips here.
I have tried your Competition BBQ Pulled Pork, competition brisket, and Pastrami recipes so far. I have to say thank you for these great videos, Chef Tom!
Probably one of the best videos on Yt explaining brining! Appreciate it!
Thank you for explaining what Brine is for. This video is very informative.
I did have to change all the values to metric, but this was the only video where I saw someone talk about exact measurements and time for pieces depending on weight. Thanks a lot! I wanted a start point for brining a pork loin and this was super helpfull.
Thank you. You made it easier for regular housewife to understand.👍💖
I'm making a tofish brine but this was very helpful. Thank you!!
Those chops look amazing! Yum yum!
This was a great informative video. Thanks for sharing this
I enjoy the basic stuff, slowly improving my cooking.
Of all the videos I've watched on brining, this is far-and-away the best! Thank you for a knoweledgable, no-nonsense tutorial!
Thanks for watching!
Can we do it with frozen chicken, y my frozen chicken breasts are always chewy even Making a curry or fried
simple clear and precise
@@noshaba4274 you can defrost the chicken in a light brine (2-3% salt) overnight, works wonders on the texture.
Chef Tom you nailed it again!
Incredibly helpful video!! Thanks
One of the better brine vids proper explanation 👍 thanks. We dont have that brine bucket in South Africa..nice. made me think of my pool pump lid lol
Thanks Chef!!! This is perfect 😋
I tasted that end piece as well. Great Cooking.
Great cooking, chef. Wow.
Very informative. I learnt more than I had bargained for. I'm better for having watched this video. 👍🏻
Awesome video, answered all of my questions. Thank you!
Thanks for watching!
Thanks for the great videos!
Bro! Thanks for the advice!!!
Great video! That pork looked amazing!
Best breakdown of information. Thank you.
We appreciate the compliment. Thanks for watching!
Really good video, thanks much!
Thank you! Made my brine just now with your help. 🍗
Thanks for watching!
That was gr8t. Nice ti learn on the brines. Stay safe and take care of you all. Thanks for sharing eh:))
great video keep up the good work!
Thank you for sharing this basics with us. The best Food Channel 👍👍👍
Thanks for explaining, wow I learned something 😋👍👍
Thanks for watching!
Extremely educational man, thank you! I will subscribe
Thanks for watching!
i was just wondering how to make brine quicker bc i was worried about the cooldown time and your vid saved me lol
Nice to know thanks man ! ✌
Thanks for explaining about the ratio and adding ice. A lot of other videos don’t take the ice into consideration when they’re cooling down their brine. It ends up being diluted (the wrong ratio).
I always learn from Chef Tom ..... thank you!!
Thanks for the video.
Outstanding share thanks for all the help
Thanks for watching!
Wow...impeccable timing...I just bought a bird to smoke for my dad's birthday this week. Planning on brining and smoking.
Uhofgio regards for Ihddkm
Να μάθουμε να γράφουμε πρωί
What is crazy is that I just brined a bone in turkey breast and baked it last night. I was looking for some information online and wished that you guys had a video on brining. VIOLA! Crazy timing...
great thanks for sharing.
Thank you 🏆
Excellent, thanks.
Great info and you blew my mind with the anchos.. Now I'm thinking a garlicy brine with arbols and peppercorns for chicken this weekend.
Sounds amazing, P-L-E-A-S-E let us know when it's done :)! Thanks for watching!
Tried your shit today and had the dopest chops ever! Thank you so much!
That's awesome!
Dude You are freaking awesome 1st time here very good video....I will try Thank You.
This video is super helpful 10/10
Thanks so much!
You sure know your work in and out. Thank you for your step by step in-depth tutorial. Definitely the best of all I've seen, no in between nonsense, just straight to the juicy knowledge.
Now I am of to brine my rabbit and chicken.
Keep up your good work ❤️
Thanks for watching!
Great video I want to see more! Learning how to cook.
Glad to have you on our channel. Over 800 videos to peruse on page, new videos every Tuesday and Friday. Hit that subscribe button ... see you soon!
Why are the best cooking channels soo underrated? Subbed 🐔
Thanks for watching!
Thanks. Regards from Australia 🇦🇺🤓
Great info
great info here, thank you!
Thanks for watching!
Can you please cover some recipes with dry brining, too, and what differences to consider?
Dude, took my meat to a whole other level. Thanks! I did add juniper berries . . . yum!!
Thank you man, that was really good info, and saw that Briner Jr and went to go buy a set, lol
We really appreciate the compliment. You will definintely enjoy the Briners. Thanks for watching!
So cool!
Awesome video
I love your channel - amazing cooking show. One idea for a Tips and Techniques Video: could you please show how you clean and care for your Lodge cast iron pans? Greetings from Germany
Brining Beginner here. Thanks. Very helpful.
*Beginner Stupid autocorrect. LOL
Awesome! We are glad this was helpful. New videos every Tuesday and Friday.
Thank you
Great video I was wondering on how to do that
Love the video, as I’m a big fan of brine! I do a similar brine mixture on my birds! Love the ancho chile hit, will try this... 👊🏼 gotta ask... is hot n’ fast on a skillet still considered bbq?!
Good stuff
the sugar also helps to malow the sharp salltines
Awesome, I boiled water, added the spices, then cooled the solution. A$$ backwards. Thanks for setting me straight Chef Tom! Also the difference of time of leaving chicken/pork vs. bigger meats. What a difference that makes. Yeah!
alright ka tropa thank you very much for this video because its helped me a lot fpe making brine chicken for my wife she loves to eat fried chicken
Thanks for watching!
Thanks Tomothy!
Very interesting video 👍👍! As a fellow UA-camr, I am on the lookout for fresh ideas! Excellent Job!
Great video Thank You
Where can I get that brine bucket?
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
I do 5% salt for bigger pieces of meant and about 2.5% for smaller pieces like chicken breast.
Brined the whole 🐔 for 24h and it turned out great.
For those who may be salt sensitive; Potassium Chloride may be substituted for Sodium Chloride. The meat proteins react to the chloride ion, not the sodium or potassium ions.
Be careful when using and ingesting any salt, but especially KCl ! That can kill a person rather quickly.
bruhhhh do you even chemistry?
When doing a turkey brine using the ingredients you showed here I want to a some apple cider to it would that me the flavor profile up do use all apple cider and ice what would you recommend
Finally found someone who explained it clearly
Thanks for watching!
I liked that
Brother, you don't need my accolades; however, I was thoroughly impressed with your presentation, style, and expertise.
🤤🤤🤤🤤🤤
What more can I say?
Thank you. 😉
I'm impressed! He does not have one single "thumb down". I think it means his recipe is great! Thanks!
Thanks for watching!
No youtube took that feature out. So even if you put a thumbs down it won't show. I can guarantee there are some thumbs down, but youtube is blocking it. If you dont believe me look it up.
Will the brine you made in this video work well with brisket?
I did a quick search and 1/4 cup is slightly less than 0.6 deciliter. 1.5 ounce is 42 g :) Thanks for the video!
In other words 4% brine, or 40 grams of salt to 1 liter of water.
Chef Tom great videos than you ! 🙏🏼👍
I actually have pork chops in my freezer! I will certainly give that chile brine a try when I pull those out.
Good day sir if its ok for my measurements for brine
2 liter of water
1cup salt
1cup sugar?
Thx sir
Chef Tom! Have you ever used a chicken/wing rack on your grills? If so, what is your recommendation?
your killin me here
thanks for the video! anyway, can i use the brine water for couple use?
No, don't reuse the brine, you lose salt content and there could be bacterial growth. One brine per use.
Guys please mention your measurements in the metric measurements also. Makes it easy to understand for some of us. Otherwise it becomes boring. Sadly you are such a great teach. 🇿🇦
(For our reference)
1 tbsp salt for every quart of water or 1-1/2 oz of salt for every quart of water (which equals a 1/4 cup per quart.)
Same question
Please can some tell me what bbq that is? I have been searching forever for a half griddle, half grate bbq!
Dude, use percents! A ratio is literally just percentage by volume or weight. It would make it a lot easier. Like 1:3 salt to water. Easy peasy. Works for imperial and metric.
Right? I'm SO TIRED of these guys ignoring basic weights in grams or percentages. _I down-vote every one of these._
Ratio and percent is the same thing. 1:3 is 33%...
@@mikeshumack7224 Yeah, and he uses weird ass measurements not ratios or percentages.
@@mikeshumack7224 you mean like 1 part water against salt & sugar as in 3 ?? 1:3??
Agreed
Add your ingredients in the description 😉
Question for you. I accidently left chicken in for 2 days in brine. I smoked it and it was very salty did I brine too long or not.
"I use one tablespoon of salt per quart of water"
"today we're using a gallon of water" (4 quarts)
"So we're going to put in a cup of salt" (16 tablespoons)
....???
"The key is getting the ratios correct..."
So, yeah, WTF.
I did some pork chops that were 6 cups water, 6 tbl salt, 6tbl sugar.
After that it was a rub and DIY bbq sauce.
With just the brine and the rub, it was the best pork chops I've ever had.
That ratio worked. Got it from "Cook's Country".
Hope that helps.
Good catch
@@burnerjack01 - How long did you let the chops sit in the brine?
Wow...4 Tablespoons is 1 cup?
Yea wtf?? Why even talk if your gonna constantly cobtradict yourself. Then make a video telling people how to do it or not to do it.. He basically admits this video is useless because the mIn thing IS THE RATIOS. Which we cant get a straight answer from him on the most important thing in this video. No sub for me.
Hi Chef Tom, the white bucket with adjustable lid is really good in design. Could youdo me a favour the exact name of these items and which brand are you using ? Thanks. David
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
can i re use the brine liquid?
Haven’t tried chili in the brine, but I will next time. I also rinse it off small portions of meat. Once I didn’t rinse the brine off of chicken and it was intolerably salty, lol.
For real the ancho chile is a game changer! I don’t rinse my birds and they come out bueno. What type of salt you using and how much?!
It's Ryan Turley I’ve been using Japanese sea salt. I dunno if it’s an issue with my technique or my measurements (1/4 cup to 1 gallon water)
opwave79 sea salt is much stronger than Kosher. Or you may have a sensitive palate 😆 I have a spatchcock chicken video on my channel of my brine recipe if you care to check it.
It's Ryan Turley that might explain it, thanks! I’ll check out your video.
This is the second East Texas hat I have seen you wear. Where are you from? I am from east Texas myself. Not there anymore though.
It would have been very interesting to compare a "control pork chop" that hadn't been brined to observe carmelization, flavor, texture, and other differences.
OK. Compare and post on UA-cam.
Good idea.
What if you keep it in the fridge? Can the brining process for chicken wings be slow enough to keep over night?
I'm just here for everybody who doesn't know their measurements
😂🤣🤣😂
@@MultiKumar321 lol, wut? I simply know basic measurements. How high are you that you think you're making some kind of point?
How much does 1 lb of water weigh?
@@djgrundel224 you're slow
@@jittcrazy1882 you've got the entire internet and this is what you get triggered over. How cute!
Can you use a sugar subsitute (lankanto brown etc.)????