We're sure you've heard of a wet brine. You may have even had the distinct pleasure of trying to make one and ending up with more of it on you (and your kitchen floor) than the meat itself.... or maybe we're just speaking from personal experience.
Wet brines are a tough challenge that yields a fantastic reward: more flavorful and juicy poultry. But what if it didn't have to be that way? We've developed a dry brine: all the goodness, none of the hassle.
But before we get into how to use a dry brine, let's get everyone on the same page.
What is a dry brine?
It’s the secret to poultry tasting good. Our Grill Dad's Bird Bath Dry Brines give you all of the juicy, poultry tastiness you get from a wet brine, with none of the mess, fewer steps, and crispier skin.
Our dry brine is a combination of spices, salt, and sugar that when applied to poultry, draws the moisture out of the bird. That moisture then dissolves the sugar and salt which are then reabsorbed into the chicken.
This does a bunch of cool things:
Okay, that sounds great, but how do I use it?
To brine your bird…