Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Water |
| ¾ cup | Kosher salt |
| ¾ cup | Molasses* |
| ¾ cup | Sugar |
| 2 teaspoons | Pepper |
| 1 teaspoon | Thyme |
| 1 teaspoon | Oregano |
* I used sulphured, but I also saw there was an unsulphured in the store.
Other than a stronger flavor, is there any other impact? Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says it's a keeper. She says it's better than the beer butt chicken I often do. The recipe I used was posted here before:
Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks.
Posted to bbq-digest by "James A. Moore" <jmoore@...> on Aug 12, 1998, converted by MM_Buster v2.0l.