Chicken ideas- brining, injecting, and butter?
I plan on doing a 7.5 lb chicken on the PBC i just got for tomorrow. I was thinking I would brine it, and then I might also either inject butter, or put it on the outside for part of the cook. I've seen some of you do it both ways. Any recommendations/ideas?
Also- how long would you brine for a bird that big?
|All times are GMT -5. The time now is 05:02 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.