Jump to content

  •  

Photo
- - - - -

Smoked chicken:Marinade, brine, or inject?


  • Please log in to reply
25 replies to this topic

#21 JayT

JayT

    On Fire!

  • Reviewers
  • 15,278 posts
  • aka:Bunny Commander
  • Location:Mountville, PA
  • (x6)

Posted 17 April 2009 - 10:03 PM

Holy crap. That's not a steak. That's a roast!

That's it, say goodbye to your precious bunnies....
 

 

Did you get my package yet, and did you like it?

 

#22 Hotpeppa

Hotpeppa

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,118 posts
  • Location:Canada / Ontario/ Oakville

Posted 19 April 2009 - 10:50 AM

Hey Potawie,

How did your chicken work out for you ?

im preparing a couple of birds today, had them in a brine ( first time ) all night...

#23 cheezydemon

cheezydemon

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 3,785 posts
  • Location:Next to my smoker. Louisville, Ky

Posted 19 April 2009 - 02:52 PM

That is a world class pic LGHT!!

Brining will always help.:)

Kinda the same theory, but I always have a foil tray under anything I smoke. I put a rack over the tray so that the food is not in the moisture, but I always have beer or water under it catching drips and keeping everything moist!

some gotenborg fromage rape with white people....

They are ornemental but usable....for Saaz subsatustions.


#24 POTAWIE

POTAWIE

    On Fire!

  • New Members
  • PipPipPipPipPip
  • 10,912 posts
  • Location:Potawie-land near Ottawa Canada
  • (x2)

Posted 09 September 2009 - 08:30 AM

I'll be doing another bird on the smoker soon so I found this thread, but does anybody have a good brine recipe. I basically just need to know how much salt per litre of liquid, and how long to brine. I need to get myself a new salinometre but for now I just need a rough recipe and I thought I'd ask here before googling
Check out my pepper pics and more on Flickr
http://www.flickr.com/photos/potawie

#25 cheezydemon

cheezydemon

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 3,785 posts
  • Location:Next to my smoker. Louisville, Ky

Posted 09 September 2009 - 03:04 PM

http://www.foodnetwo...cipe/index.html

:beer:

some gotenborg fromage rape with white people....

They are ornemental but usable....for Saaz subsatustions.


#26 POTAWIE

POTAWIE

    On Fire!

  • New Members
  • PipPipPipPipPip
  • 10,912 posts
  • Location:Potawie-land near Ottawa Canada
  • (x2)

Posted 09 September 2009 - 06:19 PM

Chopped candied ginger??
I'm really looking for someones's personal brine recipe for chicken, or just a salt to water(liquid) ratio. I guess I could use roughly a quarter of the turkey brine recipe go from there but really I just want to know exactly how much salt and how much time brining and work my recipe from there.

Edited by POTAWIE, 09 September 2009 - 06:22 PM.

Check out my pepper pics and more on Flickr
http://www.flickr.com/photos/potawie




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users