Tuner Cooking Thread.

[pugboy]

chicken soaking for the grill later

[carluva]

Does that make a significant difference with the juiciness of the breasts? They tend to dry out on the grill and quickly become like cardboard

[eliteauto]

brining helps with the juiciness of grilled/baked meats yes

[pugboy]

done, sorry for lack of carbon

[SR]

Ways...feel i hada bbq tomorow night yes

[Gladiator]

brining helps with the juiciness of grilled/baked meats yes

Just to elborate a little more... copy and paste

How Does Brining Work?
Here are three major functions accomplished by brining —and reasons to try it. It’s so easy, too.

1. Meat absorbs some of the liquid: When a piece of meat is soaked in a brine solution, that solution is slowly drawn into the meat, and even though some of it is inevitably lost during cooking, it still makes a big difference. Since the meat starts out with more liquid within, it ends up juicier and more moist when cooked.

2. Muscle fibers are dissolved: Highly concentrated salt solutions will cause proteins to precipitate (essentially forcing them to aggregate with each other and clump together). On the other hand, a low-concentration salt solution has the opposite effect and actually can increase protein solubility and allow more proteins to dissolve. So brine actually helps dissolve some of the muscle fibers, which helps to reduce the toughness of meat.

3. Muscle fibers and meat proteins denature: A salt solution can denature proteins, essentially unfolding and unravelling them. As they unfold, water works its way in between these proteins so there is more water in between the meat proteins as the meat cooks. This results in a more tender cooked meat.

[death365]

Local corn... Non ah that Canadian sweet corn thing

[Gladiator]

Local corn... Non ah that Canadian sweet corn thing IMG_20200417_114521.jpeg

You have any link up with anybody selling the Canadian Sweet Corn?

[death365]

At the top of aranguez near maraj air conditioning place. I think he have there

Local corn... Non ah that Canadian sweet corn thing IMG_20200417_114521.jpeg

You have any link up with anybody selling the Canadian Sweet Corn?

[pugboy]

I like the sweet corn, crisp and sweet like an apple, no need to boil long at all.

[rspann]

I like the sweet corn, crisp and sweet like an apple, no need to boil long at all.

One of my good friend is a German naturopath . He eats all his food raw , including the sweet corn .

[Rovin]

dat boil corn looking good , i myself eh like dat sweet corn nuh i prefer local hard corn


so hear nuh if allyuh brining d chicken allyuh not steaming it or it going from brine str8 onto d grill ? ...

[SR]

Brine to grill no steam or parboil bizness

[Rovin]

everybody does do their ting different yes

so brining in jes salt & no seasoning in d water ? so i guessing u season after removing from brine or yall using a dry rub ?

my ole time way is marinade with both blended local seasonings & some matouks jerk seasoning over night , gentle steam to loosen it up & then coalpot over medium heat ... i like mines about 1\2 way charred not burnt eh & it still comes out moist

[pugboy]

I using a mix of vinegar, lea perrins, sugar, celery salt, white pepper, onion and garlic powder
grill straight after that, no parboil

it is the best and most simple.

[Gladiator]

At the top of aranguez near maraj air conditioning place. I think he have there

Local corn... Non ah that Canadian sweet corn thing IMG_20200417_114521.jpeg

You have any link up with anybody selling the Canadian Sweet Corn?

Thanks man...

[Gladiator]

everybody does do their ting different yes

so brining in jes salt & no seasoning in d water ? so i guessing u season after removing from brine or yall using a dry rub ?

my ole time way is marinade with both blended local seasonings & some matouks jerk seasoning over night , gentle steam to loosen it up & then coalpot over medium heat ... i like mines about 1\2 way charred not burnt eh & it still comes out moist

I make the brine with salt (no iodine salt), brown sugar, black pepper, white pepper, garlic powder, onion powder, celery salt and some whisky... inject it with a pump and needle and then soak in brine for a day or two.... hot smoke after

[maj. tom]

Wet marinade with Grace Jerk seasoning before grilling.
Dry jerk rub could never penetrate the meat properly.

[Rovin]

Wet marinade with Grace Jerk seasoning before grilling.
Dry jerk rub could never penetrate the meat properly.

i use grace b4 but for me i find d matouks 1 is better & stronger , there is such a thing as too much with d matouks since it so strong , i also use some mustard in my marinade

bbqing is alot of work so its not something i do often , maybe like 5 times for d yr ... havent done any for this yr so far , maybe if i in d mood i will pick up some stuff by hilo tomorrow

[screwbash]

better to steam and grill jus for colour and taste. quick quick over fire and done. roasting meat for too long cause cancer. is better to just dip the steam chicken in the bbq sauce and eat dat.

Exposing meat to high-temperature cooking, such as grilling, causes several unhealthy chemicals to form. Two of them – heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs – are known to cause cancer in animals, and are suspected to increase the risk in humans, as well. The hotter and longer meat is cooked, the more HCAs and PAHs are formed.

[pugboy]

or just learn to not cook to a carbonized state

better to steam and grill jus for colour and taste. quick quick over fire and done. roasting meat for too long cause cancer. is better to just dip the steam chicken in the bbq sauce and eat dat.

Exposing meat to high-temperature cooking, such as grilling, causes several unhealthy chemicals to form. Two of them – heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs – are known to cause cancer in animals, and are suspected to increase the risk in humans, as well. The hotter and longer meat is cooked, the more HCAs and PAHs are formed.

[*KRONIK*]

This

or just learn to not cook to a carbonized state

better to steam and grill jus for colour and taste. quick quick over fire and done. roasting meat for too long cause cancer. is better to just dip the steam chicken in the bbq sauce and eat dat.

Exposing meat to high-temperature cooking, such as grilling, causes several unhealthy chemicals to form. Two of them – heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs – are known to cause cancer in animals, and are suspected to increase the risk in humans, as well. The hotter and longer meat is cooked, the more HCAs and PAHs are formed.

[Gladiator]

better to steam and grill jus for colour and taste. quick quick over fire and done. roasting meat for too long cause cancer. is better to just dip the steam chicken in the bbq sauce and eat dat.

Exposing meat to high-temperature cooking, such as grilling, causes several unhealthy chemicals to form. Two of them – heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs – are known to cause cancer in animals, and are suspected to increase the risk in humans, as well. The hotter and longer meat is cooked, the more HCAs and PAHs are formed.

I hear this argument all the time and always wonder, how come the cavemen didn't all die of cancer....

Grilling is life....

[pugboy]

its a big turnoff to see those bbq places with all the fat and drippings being burnt to a vapor
generating carcinogens

and the worst is to be having to pick black specks from your teeth

[meccalli]

better to steam and grill jus for colour and taste. quick quick over fire and done. roasting meat for too long cause cancer. is better to just dip the steam chicken in the bbq sauce and eat dat.

Exposing meat to high-temperature cooking, such as grilling, causes several unhealthy chemicals to form. Two of them – heterocyclic amines, or HCAs, and polycyclic aromatic hydrocarbons, or PAHs – are known to cause cancer in animals, and are suspected to increase the risk in humans, as well. The hotter and longer meat is cooked, the more HCAs and PAHs are formed.

There's another side to that.
It's any sort of high temperature cooking methods and not only with meat, anything you sear or where you're trying to brown via the maillard reaction including starches, you're creating acrylamide. So even a simple thing like toasted bread but it's agreed you have extremely high concentrations of pah's in smoked and barbecued foods. Won't even start on liquid smoke where people are fooling themselves into thinking it's a healthier route.

[88sins]

Fellas, why allyuh activating my worms with all this talk of smokey goodness? Allyuh wicked boi. Now I can't get the idea of slow smoked meat outta my head.

Gonna look for a side of beef ribs in the morning.

[X_Factor]

Boiled corn looks good
Most ppl boil the life out of the corn and it has no corn taste after but salted chewables

Idealy you bring the pot of salted water to a rolling boil and drop the corn in for no more than 7-8 mins or less depending on how mature the grains are....

Let it cool a bit and serve with some actual butter on the top

[X_Factor]

Was in the vibe for some of this today

[Chimera]

Fish broff is life. Hitting orange valley tmr for some carite again.

Gonna try making doubles tmr as well.

[carluva]

Fellas, why allyuh activating my worms with all this talk of smokey goodness? Allyuh wicked boi. Now I can't get the idea of slow smoked meat outta my head.

Gonna look for a side of beef ribs in the morning.

Worms activated? They are going to kick into high gear when I post the cook tomorrow. Grilling it is...