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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2012, 10:24 AM | #1 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Boosting chicken flavor
What will give the most boost to chicken flavor, brining, marinating, injecting, or the rub used?
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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12-03-2012, 10:41 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I prefer brining and then putting a rub on my poultry for flavoring.
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12-03-2012, 11:17 AM | #3 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Kosmos Q chicken soak then a poultry rub hands down
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12-03-2012, 11:37 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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All three would certainly contribute, it's just a matter of finding the "right" combination that hits your hot button. I like to brine and rub wth yardbirds, it works well for me, although I'm always trying different combos.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-03-2012, 12:56 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Salt!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-03-2012, 02:59 PM | #6 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
How is it possible that dilution will increase the chicken flavor? It is not possible. By increasing the water molecules inside the bird you are diluting, all you can do is flavor the water you put in, and that does NOT concentrate the flavor of the bird itself. By reducing the water content of the bird you are concentrating the flavor. If you are capable of cooking a bird well so it comes out juicy, then you will not benefit from brining, so go the salt rub and dry brine it. Most will disagree, but science isn't democratic
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Hold my dang beer... |
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12-03-2012, 03:08 PM | #7 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Mix up some chicken base a inject it. Note the base is very salty.
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12-03-2012, 03:19 PM | #8 |
Got rid of the matchlight.
Join Date: 11-20-12
Location: Burlington, Wa.
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I like to inject a low sodium chicken broth that I infuse with fresh rosemary and sage and mix in a little olive oil. make sure you shake the solution well before injecting. I like to brine, but for extra flavor injection is the only way to go.
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4- "Pioneer Smokehouses" custom verticals 60 sq ft of meat racks! |
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12-03-2012, 03:25 PM | #9 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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You could try injecting chicken soup broth.
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12-03-2012, 03:53 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you are talking whole chicken or spatchcocked chicken, I prefer to apply a seasoning slurry of oil, rub and fresh herbs under the skin of the breast. Then a nice coating on the outside as well. If you have small hands or a handy child, you can work the skin loose over most of the breast and thghs, slurry and roast at high heat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-03-2012, 04:20 PM | #11 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Thanks for the response. Reason for asking, I normally do thighs for competition and have that down, but yesterday I did two spatchcocked. One I did Chris Lilly recipe for white sauce chicken and one with salt, pepper, rub, and a glaze. Both were tender and juicy and had a light smoke flavor, but most of the real flavor was in the skin and didn't make it to the meat. Am looking for a way to get the flavor to the meat without removing the skin. Sounds like injecting may be the best way.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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12-03-2012, 04:31 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I like my chicken to taste like smoky chicken not ham or sardines and that is the reason to inject to change the flavor from its base to something entirely different. In your original post you asked how to get the chicken to taste more like chicken. Now if your asking how to add to the flavor of the chicken. that is something entirely different. Yes you can inject Two of my favorites are Creole butter and just plain old butter with some Tony Cacherees mixed in. but you just can't go wrong with a simple marinate in Zesty Italian for about 2-3 hrs
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-03-2012, 04:41 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-03-2012, 04:53 PM | #14 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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SHHH!! your tellin my secrets
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-03-2012, 05:20 PM | #15 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Both were marinated in Italian dressing. I'll do some experimenting.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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