The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 01-23-2010, 12:11 AM   #1
fevoice
Knows what a fatty is.
 
Join Date: 02-10-08
Location: Boulder, CO.
Downloads: 0
Uploads: 0
Default Marinating Chicken

Hi Gang,

Doing a BBQ for the local Elks Club next Friday. Pulled Pork and 1/4 Chickens. How long can I marinate the chicken quarters in italian dressing? Since I'm trying to save time and not wanting to get up at dawn. I was gonna put then in the marinate on Thursday night and cook them Friday afternoon.

Is 12 hours too long? Thanks for your input...

Frank
__________________
Frank Eriksen
Roaring Fork BBQ :-D
Modified Traeger 075
[URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL]
[EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]
fevoice is offline   Reply With Quote


Unread 01-23-2010, 12:35 AM   #2
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Thats fine, I have done it for two days.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 01-23-2010, 08:48 AM   #3
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fevoice View Post
Since I'm trying to save time and not wanting to get up at dawn.
Frank
You are getting into the wrong Business
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 01-23-2010, 08:50 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Skip the marinade all together.
Properly seasoned and cooked and your gold!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-25-2010, 09:49 AM   #5
Jerk Pit Master
Knows what a fatty is.
 
Jerk Pit Master's Avatar
 
Join Date: 07-24-09
Location: Orlando, Fl
Downloads: 0
Uploads: 0
Default

No problem mon!
Jerk Pit Master is offline   Reply With Quote


Unread 01-25-2010, 10:23 AM   #6
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Frank,

Just a suggestion. I always add the water, Salt and Sugar to combine the flavor of a marinade and the penatration and texture changes of a cure solution on my poultry.
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 01-26-2010, 06:56 AM   #7
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

What you are doing will be fine. I have done it with success.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote


Unread 01-26-2010, 08:13 AM   #8
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigJimsBBQ View Post
Frank,

Just a suggestion. I always add the water, Salt and Sugar to combine the flavor of a marinade and the penatration and texture changes of a cure solution on my poultry.
Frank,

I agree with the above statement. If you want good flavor in a shortened time, you're better off brining. In fact brining for longer than a couple of hours (due to salt content) is not necessary with chicken parts. It will add a lot of flavor and seal in the natural juices in the meat.

Good luck.

Kevin
__________________
Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
Capn Kev is offline   Reply With Quote


Unread 01-26-2010, 01:01 PM   #9
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Skip the marinade all together.
Properly seasoned and cooked and your gold!
What he said!

I used to marinate my chicken for catering and it is not necessary. Try a good rub for chix like yardbird or my season all.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 01-27-2010, 01:38 PM   #10
Dale in GA
On the road to being a farker
 
Join Date: 01-01-10
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

Not a fan of Italian dressing marinades...Skip the marinade and brine the qtrs in salt and water for 30-45 minutes and then dust them lightly with your favorite rub....grill or smoke to perfection....
__________________
Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q.
Dale in GA is offline   Reply With Quote


Unread 01-27-2010, 03:24 PM   #11
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
What he said!

I used to marinate my chicken for catering and it is not necessary. Try a good rub for chix like yardbird or my season all.

I agree with big brother.
1FUNVET is offline   Reply With Quote


Unread 01-27-2010, 05:42 PM   #12
chopshop
On the road to being a farker
 
chopshop's Avatar
 
Join Date: 09-10-06
Location: Seaside Heights NJ
Downloads: 0
Uploads: 0
Default

do whatever you like. i like goya mojo. i always marinade my chicken in it
__________________
www.chopshopbarbecue.com
chopshop is offline   Reply With Quote


Unread 01-27-2010, 07:06 PM   #13
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

Been using Kosmo's chicken soak lately.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 02-13-2010, 12:05 PM   #14
BBQ_MAFIA
Quintessential Chatty Farker
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Downloads: 1
Uploads: 0
Default

To answer your question directly, 12 hours is not too long to marinate.

I agree with the earlier posts and don't believe it is really necessary but that is up to you. I actually like it both ways.

Good luck and I know whatever you do it will be great.


Quote:
Originally Posted by fevoice View Post
Hi Gang,

Doing a BBQ for the local Elks Club next Friday. Pulled Pork and 1/4 Chickens. How long can I marinate the chicken quarters in italian dressing? Since I'm trying to save time and not wanting to get up at dawn. I was gonna put then in the marinate on Thursday night and cook them Friday afternoon.

Is 12 hours too long? Thanks for your input...

Frank
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
1-Banjo
BBQ_MAFIA is offline   Reply With Quote


Unread 02-14-2010, 07:33 PM   #15
Mlukewow
Knows what a fatty is.
 
Join Date: 07-20-08
Location: Beaverton, Oregon
Downloads: 0
Uploads: 0
Default

Brine Brine Brine !!!!! it saves you time and it makes your product moist and unbeleivably tasty. Season brine with some rosmary and tyme and you get the same flavors and less oil than the dressing with the same results.

Depending on how much you are doing just mix the brine then strech it wiht more water to cover and do for the evening then drain and pat dry hten dust it with your dry rub and WOW Your gonna love it.
__________________
Big Mike; Flying Barracuda BBQ
Mlukewow is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Marinating Ribs BruceB Q-talk 32 09-16-2011 07:14 AM
Brining vs. Marinating smokehunter Q-talk 5 11-03-2009 02:13 PM
marinating question AlabamaGrillBillies Q-talk 4 03-14-2009 01:11 PM
Anyone marinating ribs? Brew-B-Q Competition BBQ 8 01-25-2009 12:13 AM
Marinating With The Foodsaver The Pickled Pig Q-talk 7 12-30-2007 10:05 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:59 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts