chicken help

LT72884 · Nov 22, 2009

i have this really good caribbean spice mix and i had it on some grilled chicken the other night. However. the out side of the chicken tasted good but the inside had no flavoring at all. How do i get the seasonings inside the chicken meat. Is there a good way and a bad way to avoid?

Thanx

Meat Burner · Nov 22, 2009

LT, we will seperate the skin some by running your finger under the skin and keep the edges intact, put some spice and butter under the skin to add flavor to the meat. Give it a shot and see what you think. Good luck!

LT72884 · Nov 22, 2009

Meat Burner said:
LT, we will seperate the skin some by running your finger under the skin and keep the edges intact, put some spice and butter under the skin to add flavor to the meat. Give it a shot and see what you think. Good luck!

What bout cuts that are boneless skinless. I will be doing those next week with my new royal oak lump. Ill try under the skin and butter trick.

thanx

vr6Cop · Nov 22, 2009

One word: brine.

LT72884 · Nov 22, 2009

vr6Cop said:
One word: brine.

i cant use my spice mix for a brine..can i? I have had brined chicken from some places and it was slimy.. But that was food for the masses.

Redheart · Nov 22, 2009

Try this!
http://www.getjamaica.com/Jamaican%20Recipes%20-%20Jamaican%20jerk%20recipe.asp
You can leave out the scotch bonnets if you want. You can also add 1/4 cup of oil to make a liquid rub or marinade. Rub the bird with this and let it rest 12-24 hours in the fridge. Wipe the bird dry and then hit the bird with your dry rub and see how that does.

Meat Burner · Nov 22, 2009

LT, use some cheesecloth in place of the skin. Definately brine. That might help keep the moisture in. Let us know how it works bro.

Ron_L · Nov 22, 2009

LT72884 said:
i cant use my spice mix for a brine..can i? I have had brined chicken from some places and it was slimy.. But that was food for the masses.

Sure you can! Mix salt, sugar, water and your spice mix in a pan and heat to just under boiling and then let it cool. I put rub in my brine for chicken, chops, etc.

I don't know why brined chicken would be slimy, commercial food or not. I suspect something else was wrong.

Kack · Nov 23, 2009

Spatch then brine. Let it dry for a few hours so the skin isn't slimy. Cook open side down

LT72884 · Nov 23, 2009

Kack said:
Spatch then brine. Let it dry for a few hours so the skin isn't slimy. Cook open side down

OHHH. spatch the bird eh. I need to learn how to do that. maybe thats what ill do. Spatch then a basic brine with some of my rub in the water. But im gonna try it on boneless skinless first since i havbe tons of that. Cant beat 98cents a pound for bonless skinless breasts

thanx

Sooner21 · Nov 23, 2009

I agree.........brine

rcubed3r · Nov 23, 2009

inject. quick and easy.
Ron

Mark Stanton · Nov 23, 2009

I agree with Ron. Mix with butter and inject

TN_BBQ · Nov 24, 2009

Marinate
Brine
Inject
Rub under the skin
Skinless

Looks like you have a handful of good reasons to crank up your smoker

chicken help

LT72884

Babbling Farker

Meat Burner

Quintessential Chatty Farker

LT72884

Babbling Farker

vr6Cop

is Blowin Smoke!

LT72884

Babbling Farker

Redheart

is one Smokin' Farker

Meat Burner

Quintessential Chatty Farker

Ron_L

Administrator

Kack

Full Fledged Farker

LT72884

Babbling Farker

Sooner21

is one Smokin' Farker

rcubed3r

Guest

Mark Stanton

is one Smokin' Farker

TN_BBQ

is Blowin Smoke!

Similar threads