on the hook
10-09-2013, 09:25 AM
OK, after the help on the ribs, I'm gonna see about chicken....!00% of the time, I do NOT brine...However, I want to try it, so...It will be a whole chicken...I will add 3/4 cup Ksalt,3/4 cup Bsugar...Then????...onion slices?? crushed garlic?...If this imparts flavor to the inside meat, how about say...peanut butter? How about the same spices I use for the rub?? btw, I like peanut butter chicken(chinese)....
Now, I have always rubbed inside the skin and outside..I usually open the skin and peal back to allow rub, push the thighs/legs out etc, then I toothpick the skin back:mrgreen:...However, most of the time, the skin is not eaten...I have never scraped(whole bird?) the fat, so unless it is almost burnt, we(fam) discard the skin...Too chewey for the most part....I would like to leave the skin and eat, as a lot of flavor, but...Now, my question is, why not "just" rub the inside? Is it a personal preference?? They look good, all black and juicy, but if you can't eat it?? I tried some breasts without skin, and they were dry, so...Thx:loco:
Edit: Offset New Braunfels Black Diamond(8yrs?) @ 250+...Charcoal/Hickory..
Now, I have always rubbed inside the skin and outside..I usually open the skin and peal back to allow rub, push the thighs/legs out etc, then I toothpick the skin back:mrgreen:...However, most of the time, the skin is not eaten...I have never scraped(whole bird?) the fat, so unless it is almost burnt, we(fam) discard the skin...Too chewey for the most part....I would like to leave the skin and eat, as a lot of flavor, but...Now, my question is, why not "just" rub the inside? Is it a personal preference?? They look good, all black and juicy, but if you can't eat it?? I tried some breasts without skin, and they were dry, so...Thx:loco:
Edit: Offset New Braunfels Black Diamond(8yrs?) @ 250+...Charcoal/Hickory..