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Sweet Daddy-D
10-10-2015, 12:27 PM
Going to grill cut up chicken. Using Bludawg's mayo magic process. Is brining recommended for cut up chicken or just whole birds?

Thanks for any input

Fwismoker
10-10-2015, 12:34 PM
About all I brine is chicken breast.

landarc
10-10-2015, 01:18 PM
You can brine parts, I brine parts and it works great

Big George's BBQ
10-10-2015, 02:00 PM
I brine thighs all the time. 2 Tbs kosher salt 2 Tbs light.brown sugar in 2 cups water. Boil take off burner and add 2 cups cold water. I usually add some honey and old bay seasoning. Let it get really cold add chicken for 2 hrs rinse pat dry and put back in fridge for a few hrs. Comes out great

IamMadMan
10-10-2015, 02:17 PM
I brine both whole birds as well as parts... I even brine the chunks when I make chicken kabobs.

I use OakRidge Game Changer Brine most of the time, when I am up for a change I go back to the Chiavetta's or Speedie Cornell marinades I used to use.

Brining will impart flavors and help the meat to retain the moisture.

Bludawg
10-10-2015, 03:46 PM
Blu's Bird Brine

1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl Louisiana style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rinse air dry in the refer for 4 hrs to over night.

Sweet Daddy-D
10-10-2015, 07:55 PM
Blu's Bird Brine

1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl Louisiana style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rinse air dry in the refer for 4 hrs to over night.

I've used your brine before, Blu. Very good-thanks.