What happens if you brine your steak, then BBQ it?

[@ARCSTREAMS]

i do brines as well but i also use natural fruit enzymes to really tenderise the meats , chicken kabobs come out restaurant quality tender

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍

[@mlaff5002]

I’ve brined chicken,pork, even fish but never have I thought of brining steak. I’ll give it a try.

[@davehardman-us9ht]

Very good, I wondered about brining the steaks as well. I nearly tried it last weekend. Next time I will for sure 👍

[@nickfranklin1867]

G'day from Australia Ivo, I haven't done much brining but I'm going to give it a go!

[@CookingwiththeCoias]

Happy to hear this and great to hear from you in Australia 👍👍

[@DeborahMasterson502]

Delicious! Nice to know you can brine a cheaper cut of meat. 🌿🌸🌿

[@watermanone7567]

I agree and have been brining for many years. Do you know what the Texas Roadhouse does to their steaks. They are usually great. Thanks

[@CookingwiththeCoias]

I'm not sure what they do, but if you ever find out, let me know, 😄

[@imonaroll9502]

We would brine our flap steak in Lemon Juice, salt and Course Black pepper for 1 day in the fridge then cook it medium. Mmmm. 😋 you’re welcome.

[@CookingwiththeCoias]

LOL....Thank you 😊😊

[@ARCSTREAMS]

evo i want to try this on t-bone steak i have but not gonna use that much water perhaps only a cup just enough to cover the steak so can your brine be cut down to the amount of water i use? i calculated you are using about 3.33% of salt to water and half of the salt for sugar so can i just do that? so for 250ml water i will only use 8.3 ie 8.25gr of salt and 4 gr or sugar

[@CookingwiththeCoias]

Yes - you are absolutely correct - if you water level changes, the salt and sugar amounts much change according and the percentages you noted are correct 👍👍

[@ARCSTREAMS]

@@CookingwiththeCoias thx

[@ARCSTREAMS]

after brining i can leave it in the fridge till ready to cook right?

[@CookingwiththeCoias]

Yes 😊

[@ARCSTREAMS]

@@CookingwiththeCoias thx, i did try your brine on a t-bone but honestly i did not find much of a difference in fact i kinda found it harder to cut idk maybe i did the recipe wrong because i cut it down to using 250ml brine instead and adjusted the slat and sugar to that? maybe it needs longer bringing

[@richardweeks1481]

The red liquid in meat is not blood its myoglobin.

[@CookingwiththeCoias]

Thanks for your feedback

[@ARCSTREAMS]

what happens if i let it brine overnight or 12 to 24 hrs?

[@CookingwiththeCoias]

It will still be perfectly fine 👍👍

[@CookingwiththeCoias]

.... however, it may be a bit more saltier so definitely do not go longer than 24 hours 😊

[@ARCSTREAMS]

@@CookingwiththeCoias perhaps better ,, ty

[@joealta3450]

I can't wait to try this! I think blade is maybe the tastiest cut but I always braise roasts for hours... So cool!

[@charliezicolillo]

Can you do this with Beef ribs and still smoke them.

[@CookingwiththeCoias]

Yes👍

[@ernestocarig687]

Dry 😮

[@crazystuff3194]

What did you use piece of shoe leather

[@richardweeks1481]

Please use US measurements and avoid grams, liters, etc.

[@CookingwiththeCoias]

1.5 liters is 1.58 quarts, 50 grams is 1.764 oz and 25 grams is 0.882 oz 👍👍

[@giand5719]

Not everyone lives in the US

[@richardweeks1481]

@@giand5719 thanks for knowing that.

[@dehydratedrhombus2473]

If I can say this as gently as possible, because I don't mean to be rude: If you cook for any significant length of time, you use grams. Unless you're in college, cooking is not meant to be done in volumetric measures for reasons you can find easily in a separate KZbin video.

[@dehydratedrhombus2473]

And the reason you use wet liters is because it matches up with dry gram measurements for the math/proportions of the recipe.