Pickle Juice Brined Chicken Tenders on the MiniMax

[Hotch]

Took some chicken tenders and brined in dill pickle juice for about 5 hours.
Patted dry and then rolled in a blend of rubs.
Had my BGE MiniMax setup indirect at 280 degrees.
Loaded them on on flipped them at the 10 minute mark.
Pulled them when the bunch hit an IT of 160.
Shelly made 3 dipping sauces.
Creamy Parmesan, Creamy Horse Radish Bacon dip and Dixie Style Pickle Mustard sauce.
Next round I plan on adding a little fish sauce, a few spices and a bit of hot sauce to the pickle juice. And let go for about 8 hours.
Then cook them up like a catfish bake.



http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20001.jpg

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20002.jpg

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20004.jpg

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20008.jpg

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20010.jpg

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20012.jpg

Thanks for looking, :mrgreen:

[SGH]

Hotch, great looking grub ole buddy. And thanks for the help with the pics:thumb:

[cholloway]

How did they taste?
I've brined chicken in the juice from pepperoncini before, but haven't
done the dill pickles yet.

[Hotch]

http://i1291.photobucket.com/albums/b551/hotchvb/Pickled%20Tenders/2016-10-29%20009.jpg

[Hotch]

How did they taste?
I've brined chicken in the juice from pepperoncini before, but haven't
done the dill pickles yet.

They tasted great. I had a fairly strong rub on them so next round I will tame it down a bit. The dill flavor did come through. Not over powering but not as strong a actually having pickles on it. The chicken was most and tender. But as they were thin, if left for a bit they did cool off quickly. And with that, seemed to dry a bit. All in all I like them as once you have all the protein brined, they cooked quickly on the BGE.

I would think this would work well on a stick burner.
I could see a full sheet pan with cooling racks loaded up with these.
Next time I will add some smoke. Probably Pecan. :mrgreen:

[IamMadMan]

Those look great....

[Hotch]

The hardest part was finding the pickle juice. I bought the large jar of pickles you see in my fridge. Then put the pickles in a few plastic containers to eat later.
Look dill pickles have 0 calories and taste great!!
I now found that Best Maid Pickles, in Ft Worth TX, sells pickle juice by the gallon.
Now to locate some local.

[bigdog10]

Wow what a great idea...

[Twisted T's Q]

making me hungry , looks great

[slackdogbbq]

You have my attention. With the pickle juice brine you can go in a bunch of different directions to complete flavor profile. Looks really good and Thanks for the post.

[T.Mac]

Pickle and pepperoncini juice brines? Why didn't I think of that? :doh: I'd be trying both on my next batch of thighs. Thanks for the inspiration!