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Unread 05-30-2008, 11:26 AM   #1
AlbuQue
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Default Spatchcock Chicken

Does anyone ever brine or marinate the chicken before hand? Would the Roadside Chicken sauce be good as a marinate for this? Thanks
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Unread 05-30-2008, 11:46 AM   #2
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Yes and yes!
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Unread 05-30-2008, 12:38 PM   #3
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I would think a brine would be awesome. I recently started using them and I am amazed at the difference. There is a really good one on foodtv.com called Old World Turkey Brine - obviously it works on chicken too.
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Unread 05-30-2008, 01:10 PM   #4
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Thanks. I think I'll try marinating in the Roadside Chicken marinate for a couple hours or so and see how that works. Bubba, if you've used brine, what was your procedure?
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Unread 05-30-2008, 01:14 PM   #5
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Possibilities are endless w/ a brine...as long as you have salt and water....add whatever you want. Ive added orange juice, beer, apple juice, various spices....skys the limit w/ a brine.
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Unread 05-30-2008, 01:51 PM   #6
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Quote:
Originally Posted by gpalasz View Post
Possibilities are endless w/ a brine...as long as you have salt and water....add whatever you want. Ive added orange juice, beer, apple juice, various spices....skys the limit w/ a brine.
And makes for some great tasting and really moist meat.
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Unread 05-31-2008, 06:26 AM   #7
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I was in a hurry, and marinated the ones I did in Lawery's (sp) garlic and herb marinade. They came out a little salty, but super juicy. Brian
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Unread 05-31-2008, 08:29 AM   #8
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We always marinate our chicken. Usually in an italian dressing based marinade. This makes all the difference!
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Unread 05-31-2008, 09:00 AM   #9
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I have been using Mojo

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Unread 05-31-2008, 09:04 AM   #10
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Nice Noah!
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Unread 05-31-2008, 09:06 AM   #11
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Quote:
Originally Posted by Norcoredneck View Post
I have been using Mojo

Yeah, I was planning on doing one marinated in Chipolte Mojo too. Have you try that one?
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