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Smoked Brined Chicken Thighs and Leg's
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Ross in Ventura
Posts: 7,234
Into the brine for 5-hrs. in the fridge On the grill @350* with Avacodo wood for smoke Pulled @ 165* internal Served with carrot, fingerling potato, and pea ragout.The brined chicken was moist and very tasty I did not use any seasoning just the brine. this was another wonderful meal and do it again and again Brine:http://www.madhunkymeats.com/opencar...&product_id=52 Recipe:http://www.finecooking.com/recipes/c...ea-ragout.aspx Thanks for looking Ross
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My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732 |
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Ross the only thing I can see wrong is you need to trade up for the faster "Orange" Thermapen. :-h Very nice cook.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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