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Rainy Day Brined Spatchcock

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JRWhitee
JRWhitee Posts: 5,678
in Poultry
Brined the chicken last night in a gallon of water 3/4 cup salt, 2/3 cup sugar, 3/4 cup soy and 1/4 cup olive oil. John Henry's Texas Chicken Tickler for rub, Rockwood with Pecan and Cherry. Cooked at 400 raised direct. Juicy and very flavorful, this may be the best one so far.


                                                            
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Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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  • tulocay
    tulocay Posts: 1,737
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    Looks good. I use salt and sugar in my brine. I get the soy sauce, what does the olive oil do for the flavor? Moisture?
    LBGE, Marietta, GA
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I have no idea just saw it on a website and decided to try it. I couldn't taste the soy but the white meat sure had good flavor.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Randy1
    Randy1 Posts: 379
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    Looks very good! I have some brined spatcocks on right now.
    Maumelle, Arkansas
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  • tulocay
    tulocay Posts: 1,737
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    Thanks
    LBGE, Marietta, GA
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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    Brining really takes poultry to the next level. Good job brother. The food looks excellent! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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