PDA

View Full Version : Brined is Mighty Fine

Black Dog BBQ
03-19-2011, 06:03 PM
Decided is was time to practice the Yardbird again. I have never brined before but after reading about it HERE! I tried it on some legs and thighs. Jack and I fired up the UDS and kicked back on the patio.

http://i1235.photobucket.com/albums/ff432/BDBBQ/YB%20March19/YB0319002.jpg

When I opened the lid Jack thought I might not be watching..
http://i1235.photobucket.com/albums/ff432/BDBBQ/YB%20March19/YB0319004.jpghttp://i1235.photobucket.com/albums/ff432/BDBBQ/YB%20March19/YB0319008.jpg

After about 1 hour and 30 minutes at 255 we brushed on a little sauce. (Head country)

It did not suck.

http://i1235.photobucket.com/albums/ff432/BDBBQ/YB%20March19/YB0319010.jpg

Brined 6 hrs. K. Salt, brown sugar, onion powder, garlic powder
Kingsford Blue and Hickory
Yardbird Rub
UDS 255 for 1.5 hr.s ramped up to 325 for 20 minutes at end
Head country sauce.

Thanks for looking.
NorthwestBBQ
03-19-2011, 06:05 PM
Thanks for posting.
Phesant
03-19-2011, 06:10 PM
Yep .... Yard Bird does not suck.... :thumb:
Looks great :-D
NewBBQer
03-19-2011, 06:24 PM
after reading a few post here I will never not brine chicken its amazing brined!
Black Dog BBQ
03-19-2011, 06:27 PM
after reading a few post here I will never not brine chicken its amazing brined!

I agree. I have been temped before but too lazy. I have concentrated on ribs and brisket for many years and I really need to sharpen up the bird. I'm nowhere near where I need to be yet but it sure is fun practicing.
Wampus
03-19-2011, 06:31 PM
Doesn't look like it sucked.
Nice yardbird!!:thumb:
BlueHowler
03-19-2011, 06:37 PM
You done did good with that Q Black Dog.

I did a 5 lb chicken today brined with kosher salt, brown sugar, cinnamon sticks, onion, and lemon. Rubbed with 16 spices and cooked at 250º for around 2 hours with a blast at 350º for around an hour to crisp up the skin.
Black Dog BBQ
03-19-2011, 06:41 PM
You done did good with that Q Black Dog.

I did a 5 lb chicken today brined with kosher salt, brown sugar, cinnamon sticks, onion, and lemon. Rubbed with 16 spices and cooked at 250º for around 2 hours with a blast at 350º for around an hour to crisp up the skin.

I'm converted to brining now. Did you spatchcock your chicken or cook whole?
BlueHowler
03-19-2011, 06:43 PM
I spatchcocked. My wife forbids me to cook chicken any other way after the first time I did it. She thinks it makes the best chicken she's ever tasted and I must agree.
Black Dog BBQ
03-19-2011, 06:50 PM
I spatchcocked. My wife forbids me to cook chicken any other way after the first time I did it. She thinks it makes the best chicken she's ever tasted and I must agree.

I've only tried it once, but I agree it is a great way to cook the bird. That may be the next cook for me.