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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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12-13-2012, 08:12 PM | #1 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Advice on brining times
Hello all!
Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks :)
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UDS, mini wsm, 22.5" weber kettle |
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12-13-2012, 08:57 PM | #2 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use.
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-Jason I didn't choose D-Canoe life.......... |
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12-13-2012, 10:26 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird.
CD |
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12-14-2012, 12:24 AM | #6 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I go 1-2 hours on chicken parts like wings, legs, thighs, etc.
Here's a chart I reference that's never steered me wrong: http://www.virtualweberbullet.com/brining.html#howlong
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-14-2012, 11:20 AM | #7 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Thanks guys!
__________________
UDS, mini wsm, 22.5" weber kettle |
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