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Unread 12-13-2012, 01:19 PM   #5
landarc
somebody shut me the fark up.

 
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Almost all of the large chicken cooks I have done were for church, and we used halves. The halves were from smallish chickens. Our process was to layer the chickens in coarse rock salt for 6 hours, then soak in a marinade for 2 hours. Then onto the grill.

For smaller cooks, which were still a couple of hundred pounds, we used large coolers, with iced brine in them. I still prefer smaller halves or leg quarters if I can. The Costco Tyson breasts work out okay as well. Just drop the chicken into the brine and let sit for a few hours then rub with a lightly salted herb heavy mix.
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