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Old 12-05-2012, 02:22 PM   #92
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I made a half batch of this brine this weekend and dunked a chicken in it. Didn't eat any of the chix until today and I gotta say this is fanfarkingtastic! Really amazing result - just a great, full, rich flavor. I will be doing this over and over again - thanks so much for putting this up PD! I really do enjoy your posts here and am truly grateful that you share your knowledge with us.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
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Thanks from:--->