Smoked chicken:Marinade, brine, or inject?
Posted 17 April 2009 - 10:03 PM
I was elbow deep in the pulling process. I couldn't take pictures of myself doing that.
I drink hhwiskey.
I know a snapper when I see one.
Posted 19 April 2009 - 10:50 AM
How did your chicken work out for you ?
im preparing a couple of birds today, had them in a brine ( first time ) all night...
Posted 19 April 2009 - 02:52 PM
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.
Posted 09 September 2009 - 08:30 AM
Posted 09 September 2009 - 06:19 PM
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.
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