Pickle Juice???

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Cramden
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Pickle Juice???

Post by Cramden » Mon Jul 27, 2009 10:28 pm

Okay. I know this ain't real BBQ, and that is why I chose to post it on the beginner mode.

Since joining this group, I have not only learned a bunch of stuff to increase the quality of my BBQ but have refined my recipies to great heights and have created wonders with the smoke.

First of all, I have not tried this idea yet and have my doubts.
But at a BBQ gathering last weekend a German descent chap told us about how he soaks a prime rib overnight in saved up pickle juice. Enough to cover it completely in a plastic bag.
Brining I assume. Claims it's all in the spices the juice contains. Leaves it in the fridge all night and then brings it out to reach room temp before putting it on the BBQ rotisserie.
It apparentally forms a great crust and is yummy.
Had a number of people verify this.
May give this a try on a tri tip.
Just thought i would throw it out and see what happens. Like I said at first, this is not what I would consider authentic BBQ, but always in for new ideas.

Cheers
Cramden
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doogster
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Re: Pickle Juice???

Post by doogster » Tue Jul 28, 2009 5:08 am

Sounds good, except for the bringing it out to reach room temp. That's a looooonnnnnngggggg time in the danger zone mate.
When it comes to beatin's, baby you deserve the best.

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Re: Pickle Juice???

Post by peppermonster » Tue Jul 28, 2009 10:56 am

Just because someone does something, doesn't necessarily make it right. It's prime rib, don't jump off the bridge.

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Re: Pickle Juice???

Post by ROXY » Tue Jul 28, 2009 9:54 pm

To be honest I dont think I would try this as prime rib is way to expensive to mess up.

Personally, for my taste, a slather of whole grain mustard and a sprinkle of montreal steak seasoning of how I like it.

Well, smoked with hickory too.
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Re: Pickle Juice???

Post by doogster » Wed Jul 29, 2009 9:16 am

I have McCormick's Montreal Steak rub, is it okay to use? My last foray into the realm of store bought rub made me gag. That was Durkee's chicken rub. Thankfully it was only on the skin, which can be removed. The meat was great.
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Re: Pickle Juice???

Post by BBQBlogger » Tue Aug 04, 2009 6:22 pm

I would also not suggest trying this with prime rib, get a cheaper cut and try it first on that one.

Sounds kinda good though

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Re: Pickle Juice???

Post by dogthebear » Tue Aug 04, 2009 6:34 pm

Not sure I'd ever have enough pickle juice , nor the desire to try this,,but .....
Keeping an open mind with food,,and not being afraid to try "out-there" ideas is the key to unlocking your passion for food,,and also the key to discovery.
Also,,, any good cook knows that your mistakes are some of the most learning you do as a cook.

My humble opinion.
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Cramden
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Re: Pickle Juice???

Post by Cramden » Tue Aug 04, 2009 8:16 pm

I agree. The only thing I want to taste with prime rib is more prime rib, salt and pepper, a dash of horseradish (and a little bit of smoke).
And besides, who eats that many pickles?
Thanks for the replies and will let you know how it works out on a lesser cut of beef.

Cheers
Cramden
"A gourmet who thinks of calories is like a tart who looks at her watch!"

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