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Tonight's dinner

FluffybFluffyb Posts: 1,815
edited 1:42PM in EggHead Forum
Was inspired by MudPigs post the other day about a brined chicken. So yesterday put one in a brine of 1/2 cup each of Kosher salt & brown sugar, 2 bay leaves, oregano, basil, thyme, garlic and a little honey. Let it soak for about 24 hours.
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Removed it from the brine and rinsed well. Then rubbed with RichardFL's Magical Mystery Blend & DP's Shakin the Tree and let it sit in the fride for a couple of hours.
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Enjoyed a breakfast libation of champagne & freshly squeezed grapefruit juice, YUM! Today was hot and this was very refreshing.
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Sweet potatoes, mixed peppers and sweet onion with EVOO & DP Pineapple Head and Tsunami Spin on my new mini Lodges.
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Not a pretty plated picture, but a very good dinner!
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Comments

  • HossHoss Posts: 14,600
    Looks mightnear too good to eat!Great cook!
  • elzbthelzbth Posts: 2,075
    Very fine looking dinner. He inspired me too....I'll be posting my dinner pics soon! ;)
  • Judy MayberryJudy Mayberry Posts: 1,986
    Teresa:

    I loved that drink!

    It was a lovely meal. Tell me if brining was an essential. I can't cram another thing in my refrigerator, but if I have to try it, I just may go out and buy another fridge.
    Judy in San Diego
  • BeliBeli Posts: 10,751
    Teresa that plate looks great from here but the champagne breakfast sounds very adventurous :laugh:
  • cookn bikercookn biker Posts: 13,407
    So what did you think of the bird Teresa? Really nice meal, love them veggies. What is the pink pig? Also, the plated picture, is that a candle stick pig holder?
    I see you got the oval CI like mine and a square, very cool.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • fire eggerfire egger Posts: 1,124
    very nice, Elizabeth!! I used to brine chicken for frying, havent tried it on the egg yet, how good was it?
  • eenie meenieeenie meenie Posts: 4,393
    Teresa, looks as if you had the Breakfast of Champions there with your libations and the chicken looks just as good! :)
  • FluffybFluffyb Posts: 1,815
    Judy, I happened to have the space this weekend, a rarity! Would love to have a spare fridge. I thought the brine really added to the flavor of the meat. Especially liked the hint of honey running throughout.
  • FluffybFluffyb Posts: 1,815
    Molly,
    We both thought it was really good. The skin was a little salty, too much rub I think. But the meat was tender & juicy. The pink pig is a timer I found at Fresh & Easy, couldn't resist it. The candle holders are bunnies.
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