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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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Old 01-19-2014, 09:25 PM   #1
is one Smokin' Farker

Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default Herb Roasted Chicken

Out of the brine that she swam in for 15hrs, rubbed under the skin with a mixture butter, fresh thyme & rosemary.

Just over a hour later, smoked over peach wood

Whipped up a quick salad for good measure

Plated with some nice roasted spud with the same fresh herbs, s&p, smoked paprika & evoo

All washed down with this

Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

Last edited by Dirtbuddy; 01-19-2014 at 09:44 PM..
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Thanks from: --->
Old 01-19-2014, 09:26 PM   #2
is one Smokin' Farker

Join Date: 05-24-12
Location: Port Coquitlam, BC Canada

Brine recipe:

Ingredients for Chicken Brine
2 quarts of water (about half of which will be ice)
1/2 cup of Kosher salt
1/2 cup of sugar
1 roughly chopped onion
1 roughly chopped carrot
1 spring of fresh rosemary
A couple tablespoons ground black pepper
2 cloves garlic
Heaping tablespoon of fresh Thyme

Make sure you don’t burn the onion, carrot, garlic. I like them nicely softened/slightly browned, as that gives up a lot of flavor. Just don’t walk away and burn them…or your brine will taste burnt

You need enough salt and sugar to make the water taste salty and sweet. Taste the brine before you add the chicken. It should definitely be salty/sweet, but if it tastes “bad” in any sense of word, add some more water to dilute it out.

Finally, make sure your brine is cold before using it. You do not want to enable bacteria growth, by using a hot or warm brine.

Making the Brine

Coarsely chop the onion, carrot and garlic, and sauté in a pot with some olive oil until the onions & garlic are soft – about 10 minutes
Add the thyme and stir to combine; let cook for about 30 seconds
Add the salt and sugar and stir to combine
Add about a quart of water, and stir to dissolve the salt and sugar
Turn off the heat
Pour the brine into a large bowl into which you’ve you place ice cubes; about another quarts worth of water, but there is no reason to measure – just use a couple cups
Allow the ice to melt, and taste
Add any additional water to further dilute the brine; or salt/sugar to make it stronger; allow to cool in the fridge, and you’re ready to use.
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
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Old 01-19-2014, 09:28 PM   #3
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga

Very nice
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Old 01-19-2014, 09:29 PM   #4
Babbling Farker

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Join Date: 02-13-12
Location: SE Florida

Great lookin meal.

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
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Old 01-19-2014, 10:17 PM   #5
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Man that looks great!!
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Old 01-20-2014, 01:53 AM   #6
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Great looking meal.
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Old 01-20-2014, 02:21 AM   #7
somebody shut me the fark up.
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Join Date: 10-23-10
Location: Australia, West Coast

The chook has peach hues!
Nicely done!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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Old 01-20-2014, 03:36 AM   #8
Babbling Farker

Join Date: 11-20-13
Location: Uniontown,Pa

Great looking bird. Thanks for sharing the recipe.
Ron-Born and proudly raised in New Orleans, Louisiana
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Old 01-20-2014, 03:53 AM   #9
somebody shut me the fark up.

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