MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-06-2008, 10:43 AM   #1
daedalus
Full Fledged Farker

 
Join Date: 08-31-08
Location: Kansas City, MO
Default Need Chicken Help

I plan to smoke some fresh, skin-on chicken thighs tomorrow, and have spent the morning contemplating marinades. Usually I just soak them overnight in some Italian dressing, but I think I would like to try something different this time.

What do you all think about brining chickens? Do any of you normally brine your thighs? If so, what proportions of salt to water do you like?

Alternately, can anyone recommend/link to/advise about home-made marinades you have found that work well?

I look forward to any help anyone can offer.
Thanks in advance!
__________________
"Bacon is the gateway meat." - Chef Ryan Farr
Carpe Lardum!

Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller

Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver
daedalus is offline   Reply With Quote




Old 09-06-2008, 10:48 AM   #2
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Default

Great brining article on the virtual weber bullet website. Should answer a lot of your questions.

Paul
milehigh is offline   Reply With Quote


Old 09-06-2008, 01:13 PM   #3
Monty
Take a breath!

 
Monty's Avatar
 
Join Date: 05-21-08
Location: Martini, Texas
Default

Quote:
Originally Posted by daedalus View Post
I plan to smoke some fresh, skin-on chicken thighs tomorrow, and have spent the morning contemplating marinades. Usually I just soak them overnight in some Italian dressing, but I think I would like to try something different this time.

What do you all think about brining chickens? Do any of you normally brine your thighs? If so, what proportions of salt to water do you like?

Alternately, can anyone recommend/link to/advise about home-made marinades you have found that work well?

I look forward to any help anyone can offer.
Thanks in advance!
never brined one.

gosh there's all kinds of stuff you can put on chicken thighs that's good. Anything with an acid (any kind of vinegar, lemon juice, orange juice, or yellow mustard), add little sweet (ORANGE juice, honey, brown sugar, maple suryp), and spices (take your pick!). I too sometimes use Italian Dressing.

I have had the best luck adding rub (spices mostly, no salt or sugar) - rubbing in good all over, then brush a layer of whatever marinade you use, then wrap in serran wrap 8+ hours or overnight. Then when you take it out of fridge to get to room temp brush on another thin layer of marinade and a dusting of the rub. It's always worked well for me - and seemed to produce a happy medium between a rub and a marinade for chicken.
__________________
Monty

"When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup
________________________________
20X42 Klose "The Deluxe Grill Chef Smoker"
Primo Oval Junior
Cook'n'Kettle Sr. (almost 50 yrs old!)
"Big Chief" ES (for Christmas Jerky!)
Monty is offline   Reply With Quote


Old 09-06-2008, 01:22 PM   #4
Frank Sacco
is One Chatty Farker
 
Frank Sacco's Avatar
 
Join Date: 10-21-07
Location: Patchogue, NY
Default

Quote:
Originally Posted by milehigh View Post
Great brining article on the virtual weber bullet website. Should answer a lot of your questions.

Paul
TVWB has a turbo brine that's highly recommended by Bob S. He may chime in a little later to post a comment.
__________________
Current: FEC100, BGE Medium, WSM
Retired: Spicewine Med, Backwoods Party
Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C
Sponsors: Oakridge BBQ, Frontier Charcoal
NEBS MAFIA
Blazin' Buttz BBQ www.blazinbuttzbbq.com
Frank Sacco is offline   Reply With Quote


Old 09-06-2008, 03:11 PM   #5
Bob S
is One Chatty Farker

 
Bob S's Avatar
 
Join Date: 10-24-07
Location: Sayville, NY
Default

If you are looking to save time on brining, search TVWB for Keri's Turbo Chicken. I've done it a few times and it comes out great. I can't tell the difference from a long soak. Throw on some Plowboy's Yardbird Rub and get it in you cooker!

That being said, thighs are quite resistant to drying out. So if you don't overcook them they are fine without brining.
__________________
FEC 100
Hunsaker Vortex Smoker (3)
XL Big Green Egg
WSM 18"
Weber 22.5" Performer
Weber 22.5" One Touch Gold Kettle
Weber 18.5" One Touch Silver "Guinness" Kettle
Weber Genesis gasser
Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com
Bob S is offline   Reply With Quote


Old 09-06-2008, 03:25 PM   #6
Bacon
is One Chatty Farker
 
Bacon's Avatar
 
Join Date: 06-22-08
Location: North Dallas
Default

When I brine for oven roasted chicken I use a 50/50 salt sugar ratio.
__________________
Jason ~ Arkansan in Tejas

22.5" Weber OTG
Kenmore gasser
1 Super-Fast Sunkist Orange Thermapen
Hungry Apt neighbors
Certified MOINK Baller

"Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM
Bacon is offline   Reply With Quote


Old 09-06-2008, 04:33 PM   #7
MayDay
Full Fledged Farker
 
MayDay's Avatar
 
Join Date: 06-11-08
Location: Vancouver, BC, Canada
Default

I never brine. Marinate only. Personally, I think the amount of water used in brining just draws out the meat juices and makes for a less flavorful finished product.

Making your own marinades is easy. Just use your favorite herbs and spices. Fresh herbs are great, but dried works too. Chop or grind the seasonings, mix well with the meat, throw everything into a plastic bag, refrigerate several hours (or days). Longer for more flavor and/or more tenderizing. Same can be done with your favorite dry rub.

Let us know how it works out and remember to post pictures!
___________________
MayDay
Kamado Claypot, Cobb
MayDay is offline   Reply With Quote


Old 09-06-2008, 07:29 PM   #8
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Ever tried Mojo?

__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 09-06-2008, 07:39 PM   #9
ewile
Full Fledged Farker
 
Join Date: 10-08-07
Location: Oceanside, NY
Default

Mojo B Goode.
ewile is offline   Reply With Quote


Old 09-06-2008, 07:49 PM   #10
Rightstuff
is one Smokin' Farker
 
Rightstuff's Avatar
 
Join Date: 07-20-08
Location: Griffin, GA
Default

I personally don't brine or marinate. Just trim, dust with rub, smoke, glaze, eat!
Rightstuff is offline   Reply With Quote


Old 09-06-2008, 07:49 PM   #11
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

If you are brining thighs, mix 1 cup of salt, 1 cup of brown sugar and 1 gallon of water for about 1 hour. You can add any other spices or even lemons, or oranges or anything like that, but do not brine too long or it will be very salty. You also need to rinse it really well after taking it out of the brine. Chicken pieces do not need long at all to brine. After brining rub with Plowboys yardbird rub and cook and you are good to go!!
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 09-06-2008, 08:11 PM   #12
daedalus
Full Fledged Farker

 
Join Date: 08-31-08
Location: Kansas City, MO
Default

Quote:
Originally Posted by Norcoredneck View Post
Ever tried Mojo?

I have tried it on flank steak, but never on chicken. I assume one would only need to marinade thighs for 3 or 4 hours in it?
__________________
"Bacon is the gateway meat." - Chef Ryan Farr
Carpe Lardum!

Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller

Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver
daedalus is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you Smoke your Chicken or Grill your Chicken at a Contest? Sawdustguy Competition BBQ 13 08-01-2011 11:43 PM
Chicken and Chicken (quick pr0n) BigButzBBQ Q-talk 4 05-07-2011 10:20 AM
Phubar's WGA Phried chicken ala Gore Phused with Ross in Ventura's Chicken Parmesan Pron Phubar Q-talk 13 01-27-2011 10:47 AM
Smoked Chicken = Chicken BBQ Pizza Shiz-Nit Q-talk 14 07-15-2010 06:42 PM
Chicken Legs For Supper Tonight - With Chicken Leg Photography q-this Q-talk 2 09-15-2009 09:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts