Thread: Brining chicken
View Single Post
Old 04-24-2014, 01:49 AM   #5
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

fresh chicken does not require extra moisture, and if you have to do 200 or 300 pcs thats lots of extra work that is not value added. You can do your ribs ahead of time and hold them while your chicken is cooking, then , if you have to, put the ribs on a finishing grill (Santa)before serving. If you buy chicken that has been frozen, then you have to think about a pail of ice water / sugar /salt a couple hours before cooking...either way you will have to time it out and have the ability (cambro or coolers) to hold so you can serve on time. Remember you are better off getting cooked early and holding to be sure you serve on time. And the ribs will hold great for a couple hours. The key here is good FRESH chicken to start with...moisture and flavor..
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote

2 members found this post helpful.