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 11-22-2009, 07:27 PM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default chicken help

i have this really good caribbean spice mix and i had it on some grilled chicken the other night. However. the out side of the chicken tasted good but the inside had no flavoring at all. How do i get the seasonings inside the chicken meat. Is there a good way and a bad way to avoid?

Thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote




Old 11-22-2009, 07:30 PM   #2
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

LT, we will seperate the skin some by running your finger under the skin and keep the edges intact, put some spice and butter under the skin to add flavor to the meat. Give it a shot and see what you think. Good luck!
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 11-22-2009, 07:32 PM   #3
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Meat Burner View Post
LT, we will seperate the skin some by running your finger under the skin and keep the edges intact, put some spice and butter under the skin to add flavor to the meat. Give it a shot and see what you think. Good luck!
What bout cuts that are boneless skinless. I will be doing those next week with my new royal oak lump. Ill try under the skin and butter trick.

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 11-22-2009, 07:34 PM   #4
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Default

One word: brine.
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Old 11-22-2009, 07:52 PM   #5
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by vr6Cop View Post
One word: brine.
i cant use my spice mix for a brine..can i? I have had brined chicken from some places and it was slimy.. But that was food for the masses.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 11-22-2009, 08:36 PM   #6
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Omaha, NE
Default

Try this!
http://www.getjamaica.com/Jamaican%20Recipes%20-%20Jamaican%20jerk%20recipe.asp
You can leave out the scotch bonnets if you want. You can also add 1/4 cup of oil to make a liquid rub or marinade. Rub the bird with this and let it rest 12-24 hours in the fridge. Wipe the bird dry and then hit the bird with your dry rub and see how that does.
__________________
"Red" - Just Moved to Omaha!
Redheart is offline   Reply With Quote


Old 11-22-2009, 08:43 PM   #7
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

LT, use some cheesecloth in place of the skin. Definately brine. That might help keep the moisture in. Let us know how it works bro.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 11-22-2009, 08:44 PM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by LT72884 View Post
i cant use my spice mix for a brine..can i? I have had brined chicken from some places and it was slimy.. But that was food for the masses.
Sure you can! Mix salt, sugar, water and your spice mix in a pan and heat to just under boiling and then let it cool. I put rub in my brine for chicken, chops, etc.

I don't know why brined chicken would be slimy, commercial food or not. I suspect something else was wrong.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Old 11-23-2009, 03:41 PM   #9
Kack
Full Fledged Farker
 
Join Date: 10-25-09
Location: Hazzard County, MD
Default

Spatch then brine. Let it dry for a few hours so the skin isn't slimy. Cook open side down
Kack is offline   Reply With Quote


Old 11-23-2009, 04:57 PM   #10
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Kack View Post
Spatch then brine. Let it dry for a few hours so the skin isn't slimy. Cook open side down
OHHH. spatch the bird eh. I need to learn how to do that. maybe thats what ill do. Spatch then a basic brine with some of my rub in the water. But im gonna try it on boneless skinless first since i havbe tons of that. Cant beat 98cents a pound for bonless skinless breasts

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 11-23-2009, 04:59 PM   #11
Sooner21
Full Fledged Farker

 
Join Date: 10-24-09
Location: WNY
Default

I agree.........brine
Sooner21 is online now   Reply With Quote


Old 11-23-2009, 08:50 PM   #12
rcubed3r
Knows what a fatty is.
 
Join Date: 09-03-08
Location: Salisbury, NC
Default

inject. quick and easy.
Ron
rcubed3r is offline   Reply With Quote


Old 11-23-2009, 09:21 PM   #13
Mark Stanton
is one Smokin' Farker

 
Mark Stanton's Avatar
 
Join Date: 07-25-09
Location: Southside of Houston, Texas
Default

I agree with Ron. Mix with butter and inject
Mark Stanton is online now   Reply With Quote


Old 11-24-2009, 05:58 AM   #14
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Default

Marinate
Brine
Inject
Rub under the skin
Skinless

Looks like you have a handful of good reasons to crank up your smoker
__________________
Life's a party with a Backwoods Party!
TN_BBQ 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 07:51 PM.


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