Sunday's Dinner w/pron

[kitts21]

Well I bought some chicken thighs to cook on the UDS for Friday . I started out by brining them for 2 day's(was only suppose to be over night Fri.). Sorry no pron of this. I finaly got them going Sunday around 5:00, I thought they would take a little longer to cook then they did, about 1:15 to cook. Now on to the pron.

temp running strong @ 350

Thighs during first bast w/ italian dressing, looking yummy(smoked w/apple chips)

Ready to come off(uds still running strong,whish I had something else to go on but I didn't)

All plated up w/ some penne w/ tomatoe and mozz.

Now a observations and note to myself for next time.

1. Apperantly table salt and Kosher salt are not the same. Brine was alittle strong. Edible but strong.

So for all of those noob's like my self who are new to brining food. DO NOT TRY AND SUBSTITUTE TABLE SALT FOR KOSHER SALT.......GO TO THE STORE AND BY SOME KOSHER SALT :icon_blush:.

Thanks for looking and all the help.

 

[bigabyte]

Yep, the larger the granule, the more you need, and the opposite the other way.

Looks good though!:thumb: