I Like Chicken......

WooDoggies

<p />.... especially whole brined chickens.
I don't brine too often but I do like the flavor and texture that brining gives poultry.[p]This one was brined overnight with the standard 1 cup kosher salt and 1 cup sugar, rinsed, patted dry and left to air dry in the fridge overnight then coated with olive oil and BlueSmoke's Red Rooster.
Cooked at 320 or so indirect with a couple of chunks of plum wood for about 2 hours.
Served tonight with salad and a couple Rolling Rocks.[p]I love it when the whole house smells of smokey food![p]Beers Ya'll,
John[p]

Mike in MN

WooDoggies,
Nice lookin' bird... We had brined chicken last night...With Dizzy seasonings....It worked too![p]Mike in MN

BlueSmoke

WooDoggies,
Glad to hear that little rooster worked for you... like Big Mama Thornton usta say "if ya see my li'l red rooster, send him home..."[p]Ken

Unknown

WooDoggies,[p]That is a great picture.[p]Jeff

Chubby

WooDoggies,[p]You know...I wasn't sure before....[p]But now, I know!! The last time I saw your dinner, he was dancing to "Sledgehammer" on MTV!! [p]Looks like that brining suits him!! [p]Chubby[p]PS....Try grating some fresh citrus peel in your next brine ....oranges...."Meyer" lemons...ect. You'll like the results!!