Chicken on the Menu

Discussion in 'Grilling Chicken' started by thedood, Aug 22, 2016.

  1. thedood

    thedood Fire Starter

    I am planning my cook session for the weekend and one of my favs is some good old yard bird. One thing I have taking to doing is brining my yard bird and I do it every time if possible. Since I am planning this out we will have a good 24 hours of brine time and for these two recipes more brine equals better in my opinion.

    The base plan is two whole chickens. One will be brined for barbecuing and the other will be brined for a good old southern style chicken salad. The chicken salad is going to have some weird pickle blend in lieu of relish.

    Here the base make ups of the brine, these will be refined before cook time

    Bird 1 brine (Ive made this before similar to what I am doing now and it comes out great):

    One quart boiling water with three quarts chilled water added after a good flavor infusion

    3/4 cups salt

    1 cup sugar (your choice but I will be using turbinado)

    1 cup pickle juice (I will be using the juice from pickles I plan on adding to the salad and will most likely be sweet horseradish pickles chopped up)

    Poultry seasoning

    Fresh dill

    Black peppercorns

    Lemon juice and sliced lemons

    Who knows what else

    Bird 1 rub:

    Olive oil

    Poultry seasoning

    Fresh dill

    sugar

    Black peppercorns ground

    Lemon juice

    Mixed into a paste and brushed under the skin. Allowed to sit and come to room temp while smoker is warming up

    Bird 2 brine:

    One quart boiling water with three quarts chilled water added after a good flavor infusion

    1 cup salt

    1 cup brown sugar

    Bird 2 rub

    Olive oil

    Brown sugar

    Chili powder. Probably ancho

    Cumin

    Worcstershire

    Black pepper

    Mexican oregano

    Mustard

    Havent decided what else

    Mixed into a paste and brushed under the skin and let come to room temp while smoker is warming up.

    Basted in homemade barbecue sauce starting at about 145 degrees IT

    Once I have some specific amounts I will update the recipes I am using. I would be happy to hear yalls opinions.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Let's see some pics!
     
  3. thedood

    thedood Fire Starter

    LOL Will be coming this weekend when I do the cook!!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure sounds good!

    Al
     

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