We’re taking on listener questions this season of Smidgen, and on this episode it’s all about BRINE. Wet brine? Dry brine? What proteins can be brined? Our question comes from Caroline and to answer, Red Stick Spice Company store owner and Smidgen hostAnne Milneck brings onRhonda and Danny Titus of Road Toad Smokin’ BBQ. Rhonda—known as the “Chicken Queen” is an award-winning griller and she shares her champion brining secrets on Smidgen.
By the end of this episode, you’ll know exactly how to wet brine a variety of proteins (plus get some extra tips for spatchcocking chicken.) You’ll know about early salting and dry brining andyou’re going to want to try them all!
Mentioned on the show:
- Try your hand atMaple Brined Pork Loin using deliciousGarlic Maple Rub
- Anne recommends savory Lamb Blend that (surprise!) can be used onlots of proteins besides lamb
- How does Rhonda wet brine her award-winning chicken? What goes into her brine?
- How long do I wet brine chicken? (Timing is critical! The difference between super moist and spongey is TIME.)
- What are some tips for making spatchcock chicken easier?
- How do I incorporate spices into my brining? What are are somespice suggestions?
- How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here.
- Want to learn more about competitive barbecuing? Rhonda and Danny compete with Barbecue Competitors Alliance (BCABBQ.org)—see upcoming events here:BCA BBQ Upcoming Events
- My mouth is watering—can you tell me more about the Zuni Café Chicken? Readthe blog post.
Anne Milneck | Red Stick Spice Company