Brining vs. Salting?

**Mama Mangia** · 11-29-2009, 08:14 AM

Cathy - having a rotisserie is the greatest thing! I've cooked so much on mine! I've even made an order of wings on mine. Turkey, chicken, pork, ribs, wings, cornish hens - all come out so good.

**The Ironic Chef** · 11-29-2009, 09:17 AM

Originally Posted by Cook Chatty Cathy

Now I am thinking about even just Brining a few Chickens and doing them on a Rotisserie from time to time. There is alot of instructions on brining and I may need to learn how to just do it myself, I have a feeling around here it would be next to impossible to find anything for sale that is brined, except pickles! LOL

Cheers, CCCathy

Cathy, I do believe that along with Butter Ball, Most Kosher turkies come pre brined or even salted. Americas Test Kitchen did a taste test on brined and salted turkies. I do believe that the winner was a store bought Empire Turkey. That won over brined, salted, fresh, free range, and the big expensive mail order turkies.

The only Rotisserie cooking I will do is on the grill or over a fire. I'm not a big fan of RONCO crap. It's mean but I have a few expensive pieces of their garbage starting with the pocket fisherman, lol and ending with the robo chop mixer blender, chopper, ice cream maker, blah blah blah and the stupid cheap azz pans with the hole in the middle that are as thin as aluminum foil that were suppose to cook like a convection but only burn the fried chicken pieces of crap that were free and just had to pay shipping and handling.

**Mama Mangia** · 11-29-2009, 11:35 AM

Originally Posted by The Ironic Chef

The only Rotisserie cooking I will do is on the grill or over a fire. I'm not a big fan of RONCO crap. It's mean but I have a few expensive pieces of their garbage starting with the pocket fisherman, lol and ending with the robo chop mixer blender, chopper, ice cream maker, blah blah blah and the stupid cheap azz pans with the hole in the middle that are as thin as aluminum foil that were suppose to cook like a convection but only burn the fried chicken pieces of crap that were free and just had to pay shipping and handling.

Nothing beats charcoal grilling! That is my number 1 choice - but I can say that my rotisseries and indoor grills have come in handy. I'm not a big fan of Ronco myself - and I agree with you on how so many things are made today - cheap and not worth it at all.

**gardenbug** · 11-29-2009, 01:08 PM

Originally Posted by Cook Chatty Cathy

Wow that is excellent! Now I am ready to run out and buy a really big Ronco Rotisserie and find a Brined Bird to cook on it, just so I can have what you just described! Sounds marvelous, and I am glad your Thanksgiving turned out so well!

Now I am thinking about even just Brining a few Chickens and doing them on a Rotisserie from time to time. There is alot of instructions on brining and I may need to learn how to just do it myself, I have a feeling around here it would be next to impossible to find anything for sale that is brined, except pickles! LOL

Cheers, CCCathy

Boy, folks are really opinionated on this forum. One has to almost put on their flame retardant panties to be able to make a comment

But, that is ok, I am a big girl and I can take it. Now, about your reply to my post........some are calling the Ronco a piece of crap, and it may well be, but I have to say that I have been using mine since it came out(about 8 years ago) and it cooks beautifully and evenly. I have cooked poultry, beef, seafood, and veggies in it and the other amazing this is, it has all gotten done by the recommended time.

(but I actually go by the thermometer, not the book) to tell when my meat is done.

I bought the Trader Joe's brined turkey only because someone recommended it to me. As delicious as it was, next year I will brine my own now that I have tried it. It had the most delicious flavor and what I am so amazed at is the amount of juices that caught in the drip pan. I have never had that much before from the rotisserie. I have not watched a TV in about 5 years so I did not know that they make an even bigger one. Mine is the original one so it must bet the smaller one. But, as I said, it cooks a 15 lb turkey perfectly. I actually don't know if I could handle a larger rotisserie, I have had some health issues and space would not allow for a bigger one, so, I will keep using this till it dies....lol.

**Cook Chatty Cathy** · 11-29-2009, 01:30 PM

Thanks so much for all your in-put everyone! I love OPININATED folks, they be just like me hee-hee!!! Now I can make a very well informed decision when I purchase my Rotisserie (If I even do purchase one that is) I used to own a George Foreman Rotisserie and it was real nice, but after you had to tie the heck out of it, and all the extral prep. work before grilling on the thing yuck I did not know if it was worth all the extra work.

**Mama Mangia** · 11-29-2009, 01:53 PM

Cathy - one of mine is a Faberware - it's excellent! Well built and worth the money. I've had mine for 30+ years. It's a table top grill and rotisserie and it's a good one.

**gardenbug** · 11-29-2009, 02:02 PM

Originally Posted by Mama Mangia

Cathy - one of mine is a Faberware - it's excellent! Well built and worth the money. I've had mine for 30+ years. It's a table top grill and rotisserie and it's a good one.

Yes, I have to agree, this is a good one, I used to have one and used it a lot, again, my problem with this one was storage space and a space for cooking with it. But, mine died after about 15 years of use. This did not bother me as I used it all the time. The Ronco is much more compact, and it is an enclosed rotisserie.