Last Tue I tried a little eggspearmint. I made a small batch of flavor brine using:
one quart water
one table spoon of kosher salt
one table spoon of dark brown sugar
1/2 table spoon of la hossa
I warmed this on the stove top until the salt and sugar dissolved then I let it cool and placed 4 chick legs in my quick marinator by foodsaver. After cycling for 20 min's I held the vacuum and placed the legs in the marinade container in the fridge for about 6 hours.
I set my egg up for direct 400F dome with the rig extender on top of the rig. Once the egg was stable I took the legs out and dusted them with Dr. BBQ's sweet rub. I also had 4 thighs so, I dusted them with the sweet rub as well.
I'll let the pic's tell the rest of the story.
Here they are off the egg at 200F IT. I love them this way. I have to add that the legs had a sweet heat to them because of the dark brown sugar and la hossa. I will continue to eggspearmint with this heat delivery system.
Special thanks to Hoss for the la hassa from last fall. ;)
Now on to last nights cook. Last night we tried our luck at hamburger sliders for the first time. While we have grilled many a large hamburgers we never mad out own flattened out crystal style burgers and buns.
This was an easy peasy cook using 2.64 pounds of 80/20 fresh hamburger meat. I crumbled the hamburger meat on a large piece of parchment paper and dusted it with DP's Raising the Steaks. We made around 12 flat burgers rolled out with a rolling pin between parchment paper and cut with a pizza cutter. WessB.com is where I got my idea.
Special thanks to WessB
These little buggers were good. :P
We bought a pack of ready made dinner rolls by Merita Brown & Serves and nuked them for about 10 seconds.