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View Full Version : Tha Mad Hunky Brine is doing well

Richtee
11-17-2011, 01:51 PM
Now in 3 brick n' mortars. None in MI yet, but I'm hoping Hollywood Markets will be picking it and the rub up.

Seriously... if you are not brining your poultry or pork loins, yer missing out!

Samples for the asking...

Mike..you used the brine yet?

Crewdawg's been using it, and he even tried the rub ;{)
Shane Holz
11-17-2011, 05:26 PM
Ill try some samples

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Richtee
11-17-2011, 05:48 PM
Sooo where would I send them? Huh? HUH? ;{)
PM address pleeze...
Bbq Bubba
11-17-2011, 06:33 PM
Tell us more Rich!
Salt? Phosphates?
I prefer a pre pumped bird as it saves me the time of brining.
Why would I change my mind? :)
Richtee
11-17-2011, 07:57 PM
Tell us more Rich!
Salt? Phosphates?
I prefer a pre pumped bird as it saves me the time of brining.
Why would I change my mind? :)

Flavor and control of the sodium. I have the salt down to a min, and the phosphate does most of the work.

I have not yet been able to ruin a bird or a pork loin...even after 24 hours in the brine. And the stuff is MSG, gluten and peanut free. Just in case of commercial applications, or personal concerns.
Rich Parker
11-22-2011, 02:42 PM
I will give a sample a try. PM sent
Shane Holz
11-22-2011, 03:56 PM
I cant send one with my phone. Call or text me. 810 300 9341

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crewdawg52
11-23-2011, 01:08 PM
Crewdawg's been using it, and he even tried the rub ;{)

The brine is great stuff. Used the rub on babybacks and wings a bit ago for an "in home tailgate". Everyone loved the the stuff!
sfisch
11-23-2011, 07:05 PM
Rich,
whats it do to the chicken skin, does it plump it up also which has happened to me in the past ruining the skin. Also, what is the benefit of having other ingredients mixed in with the phosphate.

Thanks
Scott
Richtee
11-24-2011, 07:37 AM
Rich,
whats it do to the chicken skin, does it plump it up also which has happened to me in the past ruining the skin. Also, what is the benefit of having other ingredients mixed in with the phosphate.

Thanks
Scott

Really...I have not noticed that... I'm doing 2 chickens tomarrow and I'll keep my eye on that...

As the phosphate does it's thing with the moisture, it also carries in the flavors in the brine.
Richtee
11-30-2011, 02:51 PM
Really...I have not noticed that... I'm doing 2 chickens tomarrow and I'll keep my eye on that...


Both birds were in the brine for 12-13 hours, and I had no skin issues at all. But I DO run temps past 250 to 300 when doing boids...

Excellent, juicy flavorful results :{)
sfisch
11-30-2011, 02:54 PM
Well, I will PM you my address if you want to send me a sample to try on some thighs over the winter. Could be my ticket to Chicken Stardom. :)

Scott
Richtee
12-06-2011, 12:36 PM
I trust you gentlemen who rquested samples have them?
Shane Holz
12-06-2011, 03:21 PM
Yup, shipping was outstanding! Plan on trying it on my next free weekend! Thanks again, have to try some rub next!

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sfisch
12-06-2011, 03:52 PM
got it, thanks!, will post results when I get around to doing some chix soon.

Scott
Bbq Bubba
12-07-2011, 12:51 PM
got it, thanks!, will post results when I get around to doing some chix soon.

Scott

April??? :p
sfisch
12-07-2011, 02:09 PM
April??? :p

Nah, probably in May, right before the Eagle event. :)
MossyMO
12-07-2011, 03:00 PM
My wife placed an order last evening, thanks for getting after it Rich!