woodsider
Knows what a fatty is.
This new injection recipe turned out really great.
Injection brine ingredients:
Chicken broth, some of the rub used for the chicken, Jack Daniels, apple juice and water in proportion to achieve desired sweetness and saltiness (apple adds sweet and cuts salt, water cuts everything).
Inject several places in thighs, legs, breasts.
Inject night before cook, wrap in tied-off bags to absorb brine overnight in fridge.
After 3 hour cook at just over 200 degrees these birds turned out extremely moist and very flavorful :hungry:
Add extra brine before tying off to cover bird in bag:
Cut in half, rub and place skin-side down for entire cook so basting juices stay in body cavity that faces up.
Here are four of the six halves we cooked - we left the other two resting in foil for second helpings :-D
If you made it this far, and you are looking for a really good brine/marinade injector, I recommend the one pictured here - it is really solid and injects very well. Available in this amazon.com link:
[ame="http://www.amazon.com/gp/product/B0015T56OA/"]Amazon.com: Meat Marinade Injector - Commercial Grade heavy duty 4 oz injector with 6" detachable needle with 10 holes. Used to pump pickling cure into meat or marinade into roasts or steaks. Great for injecting turkeys for frying. Plus, you get a 6" slant cut tip needle for injecting marinades with large pieces of spice.: Home And Garden Products: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21SIgW67HnL.@@AMEPARAM@@21SIgW67HnL[/ame]
Thanks for reading this post. :thumb:
Injection brine ingredients:
Chicken broth, some of the rub used for the chicken, Jack Daniels, apple juice and water in proportion to achieve desired sweetness and saltiness (apple adds sweet and cuts salt, water cuts everything).
Inject several places in thighs, legs, breasts.
Inject night before cook, wrap in tied-off bags to absorb brine overnight in fridge.
After 3 hour cook at just over 200 degrees these birds turned out extremely moist and very flavorful :hungry:
Add extra brine before tying off to cover bird in bag:
Cut in half, rub and place skin-side down for entire cook so basting juices stay in body cavity that faces up.
Here are four of the six halves we cooked - we left the other two resting in foil for second helpings :-D
If you made it this far, and you are looking for a really good brine/marinade injector, I recommend the one pictured here - it is really solid and injects very well. Available in this amazon.com link:
[ame="http://www.amazon.com/gp/product/B0015T56OA/"]Amazon.com: Meat Marinade Injector - Commercial Grade heavy duty 4 oz injector with 6" detachable needle with 10 holes. Used to pump pickling cure into meat or marinade into roasts or steaks. Great for injecting turkeys for frying. Plus, you get a 6" slant cut tip needle for injecting marinades with large pieces of spice.: Home And Garden Products: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21SIgW67HnL.@@AMEPARAM@@21SIgW67HnL[/ame]
Thanks for reading this post. :thumb:
