jhuyser
Full Fledged Farker
Anyone have a good brine for chicken they would likke to share? Plan on smoking a couple halves of chicken this weekend. I usually use a pretty basic brine..
Chicken Brine
- Thread starter jhuyser
- Start date
BobM
Babbling Farker
Lipton's onion soup mix.
Sent from my Android phone.
Sent from my Android phone.
John Bowen
is One Chatty Farker
1 Gallon H20
.75 Cup Kosher Salt
2/3 Cup Sugar
.75 Cup Soy Sauce
1 teaspoon tarragon, thyme and black pepper
¼ cup olive oil
1 Lemon (squeeze in juice and toss the lemon haves in)
Add half the water to a non reactive pot bring to a boil – mix the ingredients and simmer for 10+ minutes. Pour the other half gallon in and let come to room temp.
.75 Cup Kosher Salt
2/3 Cup Sugar
.75 Cup Soy Sauce
1 teaspoon tarragon, thyme and black pepper
¼ cup olive oil
1 Lemon (squeeze in juice and toss the lemon haves in)
Add half the water to a non reactive pot bring to a boil – mix the ingredients and simmer for 10+ minutes. Pour the other half gallon in and let come to room temp.
Bludawg
somebody shut me the fark up.
Poultry Brine
1 gal water
1.5 cup Kosher salt
1/2 cup white vinegar
3 Tbl brown sugar
1 tbl pickle spice
1 tsp black pepper
1 tsp Allspice
1 tsp garlic powder
1 tsp tarragon
Heat the water bring to a low simmer add salt & sugar once dissolved remove from heat add the spices once it has cooled ad the vinegar brine 1 hr LB
1 gal water
1.5 cup Kosher salt
1/2 cup white vinegar
3 Tbl brown sugar
1 tbl pickle spice
1 tsp black pepper
1 tsp Allspice
1 tsp garlic powder
1 tsp tarragon
Heat the water bring to a low simmer add salt & sugar once dissolved remove from heat add the spices once it has cooled ad the vinegar brine 1 hr LB
Yellowhair42
is one Smokin' Farker
Patio Daddio's brine.
beercuer
Full Fledged Farker
Another possible alternative is the Cornell chicken recipe. It is widely acclaimed and highly esteemed, especially those of us who Q. I still need to get clear on what links I can or cannot post, but if you Google it, you'll find it.
wolfkeg
Knows what a fatty is.
I have used this recipe from Micheal Ruhlman's charcuterie book and could not believe how flavorful and moist it turned out. Not sure about the protocol for listing a published recipe so i guess I will give the basics. The est can be modified to your personal taste.
1 gallon h2o
1 cup salt
1/2 cup sugar
Herbs, veggies, desired citrus
boil, cool, soak 12 hrs.
Dry and let set uncovered in fridge for a few hrs. Pellicle that forms will take smoke better. I usually cook @ around 300 to 375 depending on how smoky I want it.
Mods. Please delete if this was not referenced properly. I'm a newbie here.
1 gallon h2o
1 cup salt
1/2 cup sugar
Herbs, veggies, desired citrus
boil, cool, soak 12 hrs.
Dry and let set uncovered in fridge for a few hrs. Pellicle that forms will take smoke better. I usually cook @ around 300 to 375 depending on how smoky I want it.
Mods. Please delete if this was not referenced properly. I'm a newbie here.
plowin-fire
Full Fledged Farker
I use oakridge game changer brine. Pretty darn good and compliments their rubs nicely.
SimcoBBQ
Full Fledged Farker
Appropriate levels of salt & sugar to water volume and a good ole bag of crab boil
Wampus
somebody shut me the fark up.
+1.
I usually do a simple brine and just add some citrus and brown sugar ilo white sugar, which is PRETTY MUCH Patio Daddio's brine.
My go to chicken brine is:
1 gallon water
1 cup salt
1/2 C sugar
1 palm full of whole peppercorns
Sometimes I substitute brown sugar for the white sugar.
Sometimes I cut and squeeze a couple of lemons or a couple of oranges or one of each.
Sometimes I'll add a few nice shakes of rub.
Sometimes I'll throw in a few crushed cloves of garlic.
leanza
Babbling Farker
Patio Daddio's brine is famous around here and for good reason. I am a Pre-Salt, brine kinda guy, because of the ease and many other reasons. Brineing poultry is a must with me.
