- Apr 18, 2015
- 62
- 39
Well this is the first outing since replacing the heating element. So far so good.
I got two whole chickens and brined them for 8 hours using a couple of the recipes shared on here. Heated the mixed to blend all dry powders and then poured into an ice chest with ice and water to cool. Then added the bird.
After the brine pulled and let air dry in fridge over night on racks to keep out of the juice. Rubbed them down with EVOO and then Salt Lick Poutlry rub.
Now due to the popularity of these Pork/Pig Shots last time I am doing another batch. I made one sheet with jalapeño slices one without.
Chappel Hil Pork & Venison sausage
Thick Cut bacon
Mix: sour cream, onion & chives cream cheese, Mexican blend cheese, BBQ rub
Brown sugar to glaze
I got two whole chickens and brined them for 8 hours using a couple of the recipes shared on here. Heated the mixed to blend all dry powders and then poured into an ice chest with ice and water to cool. Then added the bird.
After the brine pulled and let air dry in fridge over night on racks to keep out of the juice. Rubbed them down with EVOO and then Salt Lick Poutlry rub.
Now due to the popularity of these Pork/Pig Shots last time I am doing another batch. I made one sheet with jalapeño slices one without.
Chappel Hil Pork & Venison sausage
Thick Cut bacon
Mix: sour cream, onion & chives cream cheese, Mexican blend cheese, BBQ rub
Brown sugar to glaze
