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Unread 09-23-2012, 09:13 PM   #1
Ross in Ventura
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Join Date: 05-16-08
Location: Ventura, California
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Default Smoked Brined Chicken Thighs and Leg's






Into the brine for 5-hrs. in the fridge

On the grill @350* with Avacodo wood for smoke



Pulled @ 165* internal



Served with carrot, fingerling potato, and pea ragout.The brined chicken was moist and very tasty I did not use any seasoning just the brine. this was another wonderful meal and do it again and again

Brine:http://www.madhunkymeats.com/opencar...&product_id=52

Recipe:http://www.finecooking.com/recipes/c...ea-ragout.aspx

Thanks for looking
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL]
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732
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