competition chicken

[SaucyWench]

Oops, sorry, even though I read "brine", my brain turned brine into "inject," I'm just not a big fan of injecting (or Alton Brown.) I don't have any unexplainable prejudices against brining.

I agree that if the flavor's great, I'm gonna give a high score for taste, however you prepared it.

[PatioDaddio]

Originally Posted by Ron_L

I'm assuming that's 2/3 cup salt to 1 cup of sugar. How much water?

1 cup dark brown sugar
2/3 cup kosher salt
1/4 cup Old Bay seasoning

No need to rinse.

John

[Spydermike72]

When brining chicken, becareful not to keep it in the water too long, we usually go about 1 hour in a very simple brine of:

1 Gallon of water
1 cup of salt
1 cup of brown sugar

After 1 hour wash/rinse very good and let air dry until the skin is dry.

If you let it soak in the brine too long it will be salty... Chicken will take the brine quickly and about an hour is all that is needed.

[Smokin' Gnome BBQ]

Originally Posted by VA BBQ PIRATES

Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom

thats what I was thinking, some of the flavor did transfer in, I had it in the brine too long. the skin was as tuff as MR.T , that is some thing I can fix. probably an hour or so would be enough. I will be tring again next weekend. I think I have WATG syndrome.

[VA BBQ PIRATES]

Originally Posted by Smokin' Gnome BBQ

I think I have WATG syndrome.

Not the dreaded WATG syndrome

You know the only cure for that is a call for chicken.

Tom

[Big George's BBQ]

Originally Posted by VA BBQ PIRATES

Gnomes like Onion

And in addition to adding moisture you can add flavour with your brine. As the water is being forced into the chicken by osmosis it takes some of the flavor of the brine with it.

Tom

Gnomes can be a little funny up top. That is why the WATG syndrome can be so dangerous. I have brined in the past- pork with a lot of success. Have not tried chicken but I bet it would be good.

[watg?]

Originally Posted by VA BBQ PIRATES

Not the dreaded WATG syndrome

You know the only cure for that is a call for chicken.

Tom

Heyyyyy.....I resemble that remark....I am all better now.... at least thats what the Doctor says...now.......where did I put those thighs?

[Jacked UP BBQ]

Try removing your skin when putting the chicken in the brine

[Smokin' Gnome BBQ]

Originally Posted by watg?

Heyyyyy.....I resemble that remark....I am all better now.... at least thats what the Doctor says...now.......where did I put those thighs?

Sorry, George...I just cant stop!!!!!!!!!every stinkin' weekend for months and I still dont have anything to show for it!!!!!!!!why is chicken so darn hard..I know it must be the judges fault!!!yea thats the ticket!!arghh!!!

[SaucyWench]

Originally Posted by OC PIG ASSASSINS

Try removing your skin when putting the chicken in the brine

Doesn't removing your skin hurt?

[Big Ugly's BBQ]

Relax Sal, and keep you hands away from sharp objects

We talked about this at Bel Air this year, remember?? You said you were happy with your Chicken results so far, what has changed?

[Smokin' Gnome BBQ]

Originally Posted by Big Ugly's BBQ

Relax Sal, and keep you hands away from sharp objects

We talked about this at Bel Air this year, remember?? You said you were happy with your Chicken results so far, what has changed?

I was drunk or something

I am just looking to improve about 30 spots, I havent broken the top 10 yet. now how about tips on your brisket


as far as sharp objects...my yellow bunny safe-t scissors as safe for those of us 4 and older and I am in that range!!

[Big Ugly's BBQ]

Originally Posted by Smokin' Gnome BBQ

now how about tips on your brisket

Brisket??? I don't do Brisket, I do Roast Beef, or at least that what family Chief Financial Officer says