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Started By
Message
Thinking of brining a chuck roast
Posted on 11/30/10 at 11:19 pm
Posted on 11/30/10 at 11:19 pm
I've never brined anything before. Any special ratio of salt to water or anything like that. Should I use sugar or honey or anything else or just salt?
4
Posted on 12/1/10 at 12:20 am to Powerman
The best method is to buy yourself tons of brine shrimp / sea monkeys and they will tenderize and marinate the meat you wish to cook.
Posted on 12/1/10 at 1:02 am to TigerMyth36
For full effect, dry rub the sea monkeys onto the roast, then toss into your rock tumbler for a few hours before cooking.
Posted on 12/1/10 at 5:17 am to Powerman
quote:
Thinking of brining a chuck roast
Not what you want to do. Red meat really should not be brined. Pork and poultry are what should be brined. Red meat has enough fat and connective tissue to stay moist when properly cooked.
Posted on 12/1/10 at 6:40 am to glassman
What he said. Beef does not brine. No need on a chuck roast.
Posted on 12/1/10 at 8:14 am to glassman
quote:
Red meat really should not be brined
not a corned beef man?
Posted on 12/1/10 at 9:36 am to Powerman
Search for a sauerbrauten recipe for a different way to "brine" beef. I think they take about a week, though.
Posted on 12/1/10 at 9:50 am to Y.A. Tittle
quote:
Search for a sauerbrauten recipe
That is really more pickling along with corned beef. I know that the basic of pickling is a brine, but it is a longer process with more seasoning.
Posted on 12/1/10 at 9:57 am to Powerman
FYI. You brine pork, turkey, or chicken.
Things like duck, red meat have no need for brining.
You could however marinate the roast in pineapple juice to make it more tender. The acidity causes the breakdown of proteins in less exspensive cuts of meat. I use it for flank and skirt mostly.
Things like duck, red meat have no need for brining.
You could however marinate the roast in pineapple juice to make it more tender. The acidity causes the breakdown of proteins in less exspensive cuts of meat. I use it for flank and skirt mostly.
Posted on 12/1/10 at 10:48 am to glassman
quote:
That is really more pickling along with corned beef. I know that the basic of pickling is a brine, but it is a longer process with more seasoning.
Which is why I put the word, brine, in quotes.
Posted on 12/1/10 at 11:07 am to Y.A. Tittle
Season it with salt and pepper, 18-24 hours before. Then pat dry.
NO Pineapple on a roast, it eats the meat and breaks it down in a harsh way.
NO Pineapple on a roast, it eats the meat and breaks it down in a harsh way.
Posted on 12/1/10 at 11:48 am to beezerboy76
good to know...I assumed it would work...I really only use pineapple juice with hanger, skirt and flank....picked up that technique from the La Boca chef.
Posted on 12/1/10 at 12:40 pm to Tiger Attorney
quote:
Things like duck, red meat have no need for brining.
Well that's what I thought. But I was reading a blog and I guy mentioned that while this is a general rule he figured he'd put that rule to the test on red meats that are braised and have longer cooking times. He claims that it makes a difference.
I would think that if anything it shouldn't ruin it.
Posted on 12/1/10 at 1:05 pm to Powerman
You should brine it, then stuff it with cream cheese and jalapenos, then wrap it in bacon, fry it, then top it with jumbo lump crabmeat. It will then be cooked to perfection. Enjoy! 
Posted on 12/1/10 at 1:17 pm to coolpapaboze
THAT SOUNDS AWESOME
Posted on 12/1/10 at 1:31 pm to Powerman
I think in his sarcastic state, he forgot to add that after frying the cream cheese and jalapenos stuffed roast wrapped in bacon, one should liberally douse the roast with Velveeta and rotel sauce, then add the crabmeat.
Posted on 12/1/10 at 1:39 pm to TigerMyth36
Should I crank it up a notch with some essence?
Posted on 12/1/10 at 1:43 pm to TigerMyth36
Despite the protests of the OT I decided to do it anyway
It's in the oven now
It's in the oven now
Posted on 12/1/10 at 1:57 pm to glassman
quote:
Not what you want to do. Red meat really should not be brined. Pork and poultry are what should be brined. Red meat has enough fat and connective tissue to stay moist when properly cooked.
This + 1000
Posted on 12/1/10 at 1:59 pm to Powerman
quote:
Despite the protests of the OT I decided to do it anyway
So, what exactly did you do?
I can't imagine you can hurt a cheap piece chuck roast too much, especially in whatever little time you did whatever you did. ETA, I'm just guessing, at best, it will probably be a negligible effect.
This post was edited on 12/1/10 at 2:00 pm
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