The Sporting Chef Season 1 Episode 3 Brining

The Sporting Chef, season 1 episode 3, titled "Brining", is all about the art of brining meats and how it can affect the flavor and texture of dishes. In this episode, host Scott Leysath shares his favorite brining techniques and how to use them to create juicy and flavorful meals.

The show begins with a brief explanation of what brining is and how it works. Essentially, brining involves soaking meat in a saltwater solution for a certain amount of time before cooking. The saltwater solution helps to tenderize the meat and infuse it with flavor.

Scott then demonstrates how to make a basic brine using water, salt, and sugar. He explains that the ratio of these ingredients can vary depending on the type of meat you are brining. For example, poultry typically requires a lower salt concentration than pork or beef.

Next, Scott shows viewers how to brine a whole chicken. He suggests using a large container or plastic bag to soak the chicken in the brine, and recommends letting it sit for at least 6 hours, but ideally overnight. He also notes that it's important to rinse the chicken thoroughly with cold water after brining to remove any excess salt.

After the chicken is brined, Scott prepares it for roasting on the grill. He stuffs the cavity with herbs and citrus fruits, and ties the legs together to ensure even cooking. He also demonstrates how to use a meat thermometer to check for doneness.

Throughout the episode, Scott emphasizes the importance of using quality, fresh ingredients in your cooking. He recommends using organic chicken in this recipe, as well as fresh herbs and spices.

Later in the episode, Scott shows viewers how to brine and smoke a whole pork shoulder. He explains that this cut of meat can be tough and dry when cooked without brining, but becomes incredibly tender and flavorful when brined and smoked. He also demonstrates how to make a dry rub to season the pork shoulder before smoking.

Finally, Scott shares a recipe for brined and grilled shrimp. He suggests using shell-on shrimp for extra flavor and notes that they only need to soak in the brine for about 30 minutes before grilling. He also shows viewers how to make a simple marinade using olive oil, lemon juice, and garlic.

Overall, "Brining" is an informative and delicious episode of The Sporting Chef. Scott's enthusiasm for cooking and love of fresh, flavorful ingredients shines through in every segment. Viewers will learn a valuable technique for tenderizing and flavoring their meats, and will enjoy seeing the tasty results on their own plates.