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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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01-18-2013, 03:33 PM | #16 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Here's my chicken brine recipe. It works really well and has garned its fair
share of competition calls. Patio Daddio Big Bird Bath Here is a simple brine recipe that works very well with turkey. I have a more complicated recipe for Thanksgiving, but this gets the job done in short order. Ingredients 1 1/2 gal Ice water (about 2/3 ice to 1/3 water) 1/2 gal Water 1 1/2 cups Kosher salt 2 cups Golden brown sugar 1/3 cup Old Bay seasoning 1 Tbsp Black peppercorns (whole) Method Sanitize a 5-gallon bucket with water and bleach, then rinse very well. Make the ice water in the bucket and set aside. Bring the 1/2 gallon of water to a rolling boil in a large stock pot. Add all of the remaining ingredients and stir well. Remove the brine from the heat let it sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved. Add the seasoning mixture to the ice water in the bucket and mix well. The brine must be very cold, so add more ice as needed Brine your bird or pieces 4-6 hours and barbecue as you normally would. ----- John |
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01-18-2013, 03:49 PM | #18 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
http://www.bbq-brethren.com/forum/sh...ghlight=ginger
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-18-2013, 04:09 PM | #19 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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A really easy way to get crowd pleasing chix is to marinate in Wishbone eye-talian dressing - for at least several hours and I've done it overnight - take out of marinade, let sit uncovered in fridge for a couple hours then cook. Sometimes I'll hit it with a little Montreal Chicken seasoning. You can baste with the WB towards the end - either use fresh dressing or boil off the marinade for 10-15 minutes to kill the nasties before letting it get near anything. I'm usually pretty uncaring about how hot I cook chix, but seems like this stuff will burn a little if you go too crazy with the heat. Anyway, it's very simple and folks love it.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
01-18-2013, 11:44 PM | #20 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
thickness makes it easier to cook or smoke, easier to apply seasoning all over. |
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01-18-2013, 11:53 PM | #21 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
He laughed, but now refuses to try it. (No sense of humor) I spatchcocked a Turkey at Christmas. Looked huge. Nephew didn't eat Turkey. (The Power of Suggestion) Last edited by Ole Man Dan; 01-18-2013 at 11:54 PM.. Reason: smiley |
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01-19-2013, 07:01 AM | #22 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Yardbirds look GREAT. those stuffed peppers are awesome lookin, too
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