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Post by BBQ Butcher on Aug 14, 2006 7:43:42 GMT -5
Had a Cut Up Chicken left over from the Fire Up The Grill meeting the other night. Told Hvac that I would try an experiment today with brining. I made about the simplest brine you can do.......1 gal water, ½ cup Kosher Salt and ½ cup Brown Sugar. Brined the parts for about an hour and a half, rinsed/dried and let sit in the fridge for about six hours uncovered. The Breasticles were coated with EVOO and then some Wolfe Rub under and on top of the skin. Wings were EVOO'ed and dusted with KC Rub. Thighs and drumstix were EVOO'ed under the skin only and applied my own generic all purpose bbq rub to the inside and outside. Cooked the chix using a mix of B&B and Cowboy (that's another story altogether) and added some apple wood chips for some extra smoke. These are cooking at approx 350° indirect. And here we be after 1 hr and 15 minutes. Breasticles are at 172° and thighs/stix at 185°. The upper left hand thigh and all the wing pieces were sauced approx 15 minutes prior to being done. They won't win any prizes, but it was DAM fine eating. The meat was as moist as any I've had in recent memory (well ok, that's another story, too!) Mike/Hvac, Chet, EM, SB, BQ, Dnice, Desi, etc that have been wondering about your chicken entries......Keep doing what you are doing......but, you may want to try a brine before grilling/smoking. That simple brine did not add any odd flavors, etc, just moisture.
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