got14u
is one Smokin' Farker
I had order some more Mad Hunky rub the other day and Rich was kind enough to throw in a bag of his new chicken brine for me to try. I decided to give some chicken wings a shot. I measure out 8 oz of brine for a half gallon of water per the instructions. I started the brine around 11:00 and was going to eat dinner around 6.
Here are some of the pics of what I did. I sauced half the wings with a Franks red-hot, some butter, and a pinch of Mexican oregano, and some cayenne powder along with some chipotle powder. All wings were sprinkled with some Yardbird rub, man I love that stuff for chicken.
Out of the fridge at about 5:00
first half on the wanna-be weber with a couple chunks of pecan
on the plate and ready to go.
My take on the brine and the cook:
First I love the flavor that came through from the brine. What you didn’t see in these pics is I left 3 wings with no sauce just a little yardbird rub. It came through a tad on the salty side, now I do think the cause of that could have been brining to long with such small pieces of chicken. After all these are wings, the taste like I said before was great and the salty-ness was great for beer consumption. Next time I will just not brine as long a time as what I did (at least for wings). Rich wasn’t around for me to get any of his advice before I started. Over all I love the taste and will use it as a go to brine when doing any poultry!!!!!! Great taste Rich !!!!!!!!
Now for the cook; I loved the hint of oregano came through in the sauce. Not near hot enough for me but I have some extra hot stuff coming from Paul @ beer-b-q-spices On the second batch of wings I did some of the franks sauce and then at the end hit them with some head country and those to center stage……Thanks for lookin
Here are some of the pics of what I did. I sauced half the wings with a Franks red-hot, some butter, and a pinch of Mexican oregano, and some cayenne powder along with some chipotle powder. All wings were sprinkled with some Yardbird rub, man I love that stuff for chicken.
Out of the fridge at about 5:00
first half on the wanna-be weber with a couple chunks of pecan
on the plate and ready to go.
My take on the brine and the cook:
First I love the flavor that came through from the brine. What you didn’t see in these pics is I left 3 wings with no sauce just a little yardbird rub. It came through a tad on the salty side, now I do think the cause of that could have been brining to long with such small pieces of chicken. After all these are wings, the taste like I said before was great and the salty-ness was great for beer consumption. Next time I will just not brine as long a time as what I did (at least for wings). Rich wasn’t around for me to get any of his advice before I started. Over all I love the taste and will use it as a go to brine when doing any poultry!!!!!! Great taste Rich !!!!!!!!
Now for the cook; I loved the hint of oregano came through in the sauce. Not near hot enough for me but I have some extra hot stuff coming from Paul @ beer-b-q-spices On the second batch of wings I did some of the franks sauce and then at the end hit them with some head country and those to center stage……Thanks for lookin
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