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Thanks to GG, Hoss and RichardFl
2Fategghead
Posts: 9,624
I have been making some low sodium flavor brine's lately. Well today being no exception I took;
1 quart of water
3 Tablespoons of kosher salt
2 Tablespoons of dark brown sugar
1/2 Tablespoon of La Hossa
and about 4 pinches of RichardFl Holy Smokin Chipotle.
I heated this up in a pot on the stove top until the stuff dissolved as much as it was going to then I let it cool off.
I purchased two chickens weighing less than 2.5 pounds each and spatchcock and cut in half. I got out my quick marinating dish from Foodsaver and did one chick at a time covering them with the flavor brine I made up.
Forty minutes later I had the chicks brined and the egg stabilized at 400F dome. I set up the AR with the extender and rectangle grid all this so the chicken can cook up high in the dome direct.
When the cook was about done I broke out Grandpas Grub's Chipotle Jalapeno home made jelly and heated some in a pot on the stove then glazed one of the chickens for the last 15 minutes.
Here they are off the egg.
Here is my plate. We had Cindys home made potato salad and some store bought beans and elbow salad.
Now the main reason I did this is because I cook my chicks until the dark meat gets to 200F-205F internal and while the dark meat gets (in my opinion)good and done and the skin gets nice and crispy. The breast looses out and is dry but, not this time because of the brine the breasts were nice and juicy and flavorfull.
The inside of the chicken took on the la hossa and the chipotle rub. The out side took on the chipotle jalapeno glaze. I also, rubbed the chicken with some of Dr.BBQ's home made sweet rub. All the flavor combinations come together very nicely. Thanks guys for all that you have done for me. Tim
You know for me I love chicken and this will be a do over from now on. :P
1 quart of water
3 Tablespoons of kosher salt
2 Tablespoons of dark brown sugar
1/2 Tablespoon of La Hossa
and about 4 pinches of RichardFl Holy Smokin Chipotle.
I heated this up in a pot on the stove top until the stuff dissolved as much as it was going to then I let it cool off.
I purchased two chickens weighing less than 2.5 pounds each and spatchcock and cut in half. I got out my quick marinating dish from Foodsaver and did one chick at a time covering them with the flavor brine I made up.
Forty minutes later I had the chicks brined and the egg stabilized at 400F dome. I set up the AR with the extender and rectangle grid all this so the chicken can cook up high in the dome direct.
When the cook was about done I broke out Grandpas Grub's Chipotle Jalapeno home made jelly and heated some in a pot on the stove then glazed one of the chickens for the last 15 minutes.
Here they are off the egg.
Here is my plate. We had Cindys home made potato salad and some store bought beans and elbow salad.
Now the main reason I did this is because I cook my chicks until the dark meat gets to 200F-205F internal and while the dark meat gets (in my opinion)good and done and the skin gets nice and crispy. The breast looses out and is dry but, not this time because of the brine the breasts were nice and juicy and flavorfull.
The inside of the chicken took on the la hossa and the chipotle rub. The out side took on the chipotle jalapeno glaze. I also, rubbed the chicken with some of Dr.BBQ's home made sweet rub. All the flavor combinations come together very nicely. Thanks guys for all that you have done for me. Tim
You know for me I love chicken and this will be a do over from now on. :P
Comments
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Lookin good Tim.
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Thanks Hoss thanks for everything. Tim
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Those are some delicious looking birds! I have that same foodsaver and the marinating canister is pretty nice. That is a great idea for a speed brine.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Up high in the dome, direct: Forgive my ignorance, but why? What's that do for the meat?
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SmokeyPitt, Thanks the chicks were very good. The other day I tried the marinator out on pork chops and they were great as well. Tim :P
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ThunderBunny wrote:Up high in the dome, direct: Forgive my ignorance, but why? What's that do for the meat?
ThunderBunny, Just another way to cook the chicken. I like this way better because when I get the food up high in the dome (8 to 10 inches above the coles)I get the convection effect kind of even heat I get a crispy skin. If I have a lot of chicken to cook I need to cook it indirect because I get a lot lf juices dripping on the coals. Tim -
That Holy Smokin Chipotle is an exceptional rub!
Any tips to using your quick marinade container? I have one that I used once and hadn't tried again since (same brand container, different base unit model though). I was going to smoke a chicken tomorrow but now I'm thinking about using it and grilling instead.Knoxville, TN
Nibble Me This -
Looking good Tim and I bet it tasted just as good if not better.
Happy New Year to you and CindyDave San Jose, CA The Duke of Loney -
Great looking cook. Glad to hear you and Cindy liked it.
Kent -
Hey Chris, I have the V3485 Foodsaver and it has the retractable vacuum hose. I make my low sodium brine and add flavor to it and after it cools I pit the meat in the quick marinade container and press the marinade button on the foodsaver and it goes through cycles. It vacuums for a while then it releases the vacuum then it vacuums...it takes about 20 minutes to complete the cycle. Chris give me a call on my cell tomorrow and we'll talk a little about this if you want. Tim (615)388-3274
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Nice looking meal Tim
Going to try some brining this year
Thanks for the post
Happy New Year
Shane -
Thanks Dave best wishes to you and yours in the New Year. Tim
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Thanks to you Kent.
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Thanks Shane you can't go wrong. Tim
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