PSA- Now is the time to dry brine your steaks for tomorrow’s BBQ.
PSA- Now is the time to dry brine your steaks for tomorrow’s BBQ.
by Anxious_Acanthaceae3
7 Comments
Gambrinus
Oh no, is this the new “time to take your turkey out of the freezer” post?
wossquee
Nah. Need to do it tomorrow morning. I don’t like when it tastes cured. ~3-4 hours is my sweet spot. Little bit longer if you have something like a tomahawk.
GeologistAway6352
Sounds good but this is my go to for steaks. Used it last night for steaks tonight.
4 shots of tidos and 4 pounds of bbq brined. Ready to gooooo!!!!
random_notrandom
I dry brined 2 steaks a few years ago overnight and the internal texture that it produced was not my cup of tea. Perhaps I used too much salt on it. Either way, I’ve been hesitant to give it another go.
Sweet-Quarter3569
Don’t forget to leave a bud heavy out for Kid Rock or he won’t leave any fireworks under the grill for you!
Plop_Twist
Nah the ribeye is for next week. Got a 10lb butt on at 9pm for some pulled pork for tomorrow though.
7 Comments
Oh no, is this the new “time to take your turkey out of the freezer” post?
Nah. Need to do it tomorrow morning. I don’t like when it tastes cured. ~3-4 hours is my sweet spot. Little bit longer if you have something like a tomahawk.
Sounds good but this is my go to for steaks. Used it last night for steaks tonight.
[T-Bone Tom’s](https://www.foodnetwork.com/recipes/t-bone-toms-choice-steak-marinade-recipe-1949191)
4 shots of tidos and 4 pounds of bbq brined. Ready to gooooo!!!!
I dry brined 2 steaks a few years ago overnight and the internal texture that it produced was not my cup of tea. Perhaps I used too much salt on it. Either way, I’ve been hesitant to give it another go.
Don’t forget to leave a bud heavy out for Kid Rock or he won’t leave any fireworks under the grill for you!
Nah the ribeye is for next week. Got a 10lb butt on at 9pm for some pulled pork for tomorrow though.