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UPDATE Drunk Chicken - Would a brine help? - Opinion on spatchcock method?
Posted on 9/15/13 at 9:44 am
Posted on 9/15/13 at 9:44 am
Would a 5-6 hour brine help the "drunk" chicken method?
Thought about trying the "spatchcock" as well.
Have a whole chicken im planning using tonight.
Thought about trying the "spatchcock" as well.
Have a whole chicken im planning using tonight.
This post was edited on 9/15/13 at 7:21 pm
Posted on 9/15/13 at 9:47 am to bossflossjr
Yes and yes. I like spatchcock then put a brick on it in a cast iron pan on my grill. If I have time I brine all my chicken.
Posted on 9/15/13 at 9:47 am to bossflossjr
i just inject them. never have i brined them before.
Posted on 9/15/13 at 9:49 am to bossflossjr
Drunk chicken is a gimmick with no upside. If you are going to grill then spatchcock. I personally don't brine chickens but if you do I would go 2 hours max.
Posted on 9/15/13 at 9:59 am to pooponsaban
This has fail written all over it. A gimmick with no upside? What the hell does that even mean? 2 hours max on a chicken. Ok. Why?
Posted on 9/15/13 at 10:15 am to pooponsaban
I disagree on "gimmick with no upside." I will agree that the can/liquid doesnt add significance to the moisture of the bird, but cooking a whole chicken while standing on the grill has benefits.
Im not sure why a chicken should brine "at most 2 hours"
Im not sure why a chicken should brine "at most 2 hours"
Posted on 9/15/13 at 10:18 am to Martini
Because I find a chicken brined longer than that is too salty. Sorry for having an opinion on the matter.
Posted on 9/15/13 at 10:38 am to pooponsaban
Ok. Just curious about the reasoning
Posted on 9/15/13 at 12:43 pm to bossflossjr
No brine for me, but I do buy better than average chickens to begin with. Spatchcock rules...forget the can. Rub a spice mix under the skin, sprinkle a little more on the outside (oil the skin a little first), them cook indirect at 350-400...1 hr 30 at the lower temp range, 1 hr 10-15 at the higher temp. A damn near perfect bird every time. Like this:
To me, the best part about spatchcock is the wide sweet spot...if the temp and time aren't perfect, the results will still be very edible.
To me, the best part about spatchcock is the wide sweet spot...if the temp and time aren't perfect, the results will still be very edible.
Posted on 9/15/13 at 4:41 pm to hungryone
Spatchcock on the BGE. Brining is really not needed if you are using this method to cook.
But, brine away if that makes you feel good.
But, brine away if that makes you feel good.
Posted on 9/15/13 at 7:24 pm to bossflossjr
Brined from 9am - 3pm
Removed and patted dry.... Spatchcocked the chicken.
Rubbed with olive oil, then a homeade blackening seasoning & celery salt/cayenne.
Grilled outside on charchoal for about an hour around 300... Then put in oven for 20 at 425.
Chicken was huge....could have cooked longer, or in different order...
But it was probably the most moist chicken i have ever eaten/cooked. Will b the method goin forward. Thanks all
Removed and patted dry.... Spatchcocked the chicken.
Rubbed with olive oil, then a homeade blackening seasoning & celery salt/cayenne.
Grilled outside on charchoal for about an hour around 300... Then put in oven for 20 at 425.
Chicken was huge....could have cooked longer, or in different order...
But it was probably the most moist chicken i have ever eaten/cooked. Will b the method goin forward. Thanks all
Posted on 9/15/13 at 7:33 pm to bossflossjr
Brining any poultry or pork is always good if you think ahead and have the time.
And if you rinse well in cool water and pat dry it will not be salty. That's a myth.
And if you rinse well in cool water and pat dry it will not be salty. That's a myth.
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