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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-04-2013, 03:49 PM   #1
jhuyser
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Default Chicken Brine

Anyone have a good brine for chicken they would likke to share? Plan on smoking a couple halves of chicken this weekend. I usually use a pretty basic brine..
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Unread 03-04-2013, 03:58 PM   #2
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Default Re: Chicken Brine

Lipton's onion soup mix.

Sent from my Android phone.
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Unread 03-04-2013, 04:09 PM   #3
John Bowen
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1 Gallon H20
.75 Cup Kosher Salt
2/3 Cup Sugar
.75 Cup Soy Sauce
1 teaspoon tarragon, thyme and black pepper
¼ cup olive oil
1 Lemon (squeeze in juice and toss the lemon haves in)

Add half the water to a non reactive pot bring to a boil – mix the ingredients and simmer for 10+ minutes. Pour the other half gallon in and let come to room temp.
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Unread 03-04-2013, 04:25 PM   #4
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Poultry Brine

1 gal water
1.5 cup Kosher salt
1/2 cup white vinegar
3 Tbl brown sugar
1 tbl pickle spice
1 tsp black pepper
1 tsp Allspice
1 tsp garlic powder
1 tsp tarragon

Heat the water bring to a low simmer add salt & sugar once dissolved remove from heat add the spices once it has cooled ad the vinegar brine 1 hr LB
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Unread 03-04-2013, 05:01 PM   #5
Yellowhair42
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Patio Daddio's brine.
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Unread 03-04-2013, 05:16 PM   #6
beercuer
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Another possible alternative is the Cornell chicken recipe. It is widely acclaimed and highly esteemed, especially those of us who Q. I still need to get clear on what links I can or cannot post, but if you Google it, you'll find it.
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Unread 03-04-2013, 06:50 PM   #7
wolfkeg
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I have used this recipe from Micheal Ruhlman's charcuterie book and could not believe how flavorful and moist it turned out. Not sure about the protocol for listing a published recipe so i guess I will give the basics. The est can be modified to your personal taste.
1 gallon h2o
1 cup salt
1/2 cup sugar
Herbs, veggies, desired citrus
boil, cool, soak 12 hrs.

Dry and let set uncovered in fridge for a few hrs. Pellicle that forms will take smoke better. I usually cook @ around 300 to 375 depending on how smoky I want it.

Mods. Please delete if this was not referenced properly. I'm a newbie here.
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Unread 03-04-2013, 07:34 PM   #8
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I use oakridge game changer brine. Pretty darn good and compliments their rubs nicely.
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Unread 03-04-2013, 07:42 PM   #9
SimcoBBQ
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Appropriate levels of salt & sugar to water volume and a good ole bag of crab boil
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Unread 03-04-2013, 08:11 PM   #10
Wampus
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Quote:
Originally Posted by Yellowhair42 View Post
Patio Daddio's brine.
+1.

I usually do a simple brine and just add some citrus and brown sugar ilo white sugar, which is PRETTY MUCH Patio Daddio's brine.


My go to chicken brine is:
1 gallon water
1 cup salt
1/2 C sugar
1 palm full of whole peppercorns


Sometimes I substitute brown sugar for the white sugar.
Sometimes I cut and squeeze a couple of lemons or a couple of oranges or one of each.
Sometimes I'll add a few nice shakes of rub.
Sometimes I'll throw in a few crushed cloves of garlic.
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Unread 03-04-2013, 08:17 PM   #11
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Patio Daddio's brine is famous around here and for good reason. I am a Pre-Salt, brine kinda guy, because of the ease and many other reasons. Brineing poultry is a must with me.
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