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Making Lunches......

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marysvilleegger
marysvilleegger Posts: 329
in EggHead Forum
Did 16# of bone-in chicken boobies for my lunches for the next month.  Been doing this now for 1-2 months and really been enjoying it a lot more than store bought deli meat....Did this batch with Mickeys Coffee Rub.   


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  • MeTed
    MeTed Posts: 800
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    Great idea. Looks like a perfect cook. Thanks for the post!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Carolina Q
    Carolina Q Posts: 14,831
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    My kinda guy. Cook once, eat for a month! I prefer hot off the grid, but if it means I don't have to cook, I'm in. =)

    Make some chicken salad and stretch it even farther!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • paqman
    paqman Posts: 4,670
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    Looks good.  I have been doing the same thing lately.  We start by brining the breasts in a 10% solution for a few hours and then grill on the egg.  We wait until the chicken has spent some time in the fridge (overnight) before slicing; it gives a better texture. 

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • marysvilleegger
    marysvilleegger Posts: 329
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    Hey @paqman  --been meaning to try brining em... How do you make up your 10% solution ?   Is a couple hours enough?   Would overnight be too long?  I agree about overnight in the fridge before slicing.  
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  • paqman
    paqman Posts: 4,670
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    1000 ml (1 Litre) water + 100 grams salt --> 4 hours

    For overnight, I would go with a 5% solution (1000 ml water + 50 grams salt) --> 4 cups water + 1 3/4 ounces

    The solution must be cold.  It is best to prepare it in advance.  You can also add sugar and herbs/spices.  It helps to heat the solution to disolve the salt but it must be cold before using it.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • marysvilleegger
    marysvilleegger Posts: 329
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    Got it..  Thanks!
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  • texaswig
    texaswig Posts: 2,682
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    Man that looks way better than regular lunch meat. And at a third the cost. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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