Ross in Ventura
is One Chatty Farker
Into the brine for 5-hrs. in the fridge
On the grill @350* with Avacodo wood for smoke
Pulled @ 165* internal
Served with carrot, fingerling potato, and pea ragout.The brined chicken was moist and very tasty I did not use any seasoning just the brine. this was another wonderful meal and do it again and again
Brine:http://www.madhunkymeats.com/opencart/upload/index.php?route=product/product&path=36&product_id=52
Recipe:http://www.finecooking.com/recipes/carrot-fingerling-potato-pea-ragout.aspx
Thanks for looking
Ross
