Yield: 1 Servings
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
All you who don't brine yer chickens, listen up.
I know this whole thing went down a while ago, but....
I started brining the chicken I've been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, it's a big deal!!
I did two with a salt, pepper and paprika rub and the other four were brined overnight with ¾ cup salt, ½ cup sugar, ¼ cup molasses and 1 tsp each of garlic and onion powder per gallon of water.
All six were smoked at about 250F for around 2½ hours. I used almond wood and moped with ½ corn oil and ½ coke along with salt and pepper and rosemary.
The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay.
Overall, DO IT. Any one who doesn't brine their birds is missing out big time. Not that I wasn't a believer before, now I will definitely not even consider doing it otherwise.
Posted to bbq-digest by "Richard Schwaninger" <schwani@...> on Apr 25, 98