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Posted on 5/13/17 at 3:37 pm to Bullfrog
Bullfrog that looks SO good! That's just mean to post a picture like that. I hate you 
Posted on 5/13/17 at 3:48 pm to Bullfrog
quote:
Ok. Need more beer.
Look, I like you Bullfrog but if you're going to demand stuff I may have to stick with my BBQ.
Posted on 5/13/17 at 4:00 pm to Bullfrog
Posted on 5/13/17 at 4:06 pm to Woobie
quote:
Do you even brine Bro?
Posted on 5/13/17 at 4:14 pm to SuperSaint
No.
Not when dry rub is being applied. While you can brine for dry rub I only brine for wet rub.
Usually do that with turkey throughout the holiday season.
ETA:
SuperSaint, I will take tips, though. I always love trying different ways to smoke chicken.
Not when dry rub is being applied. While you can brine for dry rub I only brine for wet rub.
Usually do that with turkey throughout the holiday season.
ETA:
SuperSaint, I will take tips, though. I always love trying different ways to smoke chicken.
This post was edited on 5/13/17 at 4:16 pm
Posted on 5/13/17 at 4:21 pm to Woobie
You talking about dry brining? 
Wet brine the quarters for a couple hours = juicey af chicken, no matter the rub and seasoning you apply
Wet brine the quarters for a couple hours = juicey af chicken, no matter the rub and seasoning you apply
Posted on 5/13/17 at 4:24 pm to SuperSaint
I'll be smoking some quarters and legs and wings for Memorial Day.
I'll give it a go.
Any particular wet brine recipe you recommend?
I'll give it a go.
Any particular wet brine recipe you recommend?
Posted on 5/13/17 at 4:27 pm to Woobie
Y'all are making me really hungry
Posted on 5/13/17 at 4:36 pm to Woobie
Just basic boiling water with kosher salt and sugar will do. But you could always throw some aromatics in there to liven it up like basil or tyme or parsley or chives or even garlic
Boil the water while mixing the concoction but make sure that you drop the temp to room temp or below before adding your bird so it doesn't start cooking it at all, depending on how much you are doing, I'd say 2 hours at a min on up..... makes a world of difference in my opinion. Even when frying a turkey or chicken.
Tender and juicy chicken done right is hard to beat
Boil the water while mixing the concoction but make sure that you drop the temp to room temp or below before adding your bird so it doesn't start cooking it at all, depending on how much you are doing, I'd say 2 hours at a min on up..... makes a world of difference in my opinion. Even when frying a turkey or chicken.
Tender and juicy chicken done right is hard to beat
Posted on 5/13/17 at 5:54 pm to SuperSaint
Almost the same that I do for my turkeys except I throw the brine in an ice chest with a gallon of water and a bag of ice.
I'll give it a shot, though.
I'll give it a shot, though.
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