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Thanks to GG, Hoss and RichardFl

2Fategghead2Fategghead Posts: 9,623
edited 9:05PM in EggHead Forum
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



  • HossHoss Posts: 14,600
    Lookin good Tim. :)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Hoss thanks for everything. ;) Tim
  • SmokeyPittSmokeyPitt Posts: 9,860
    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. 

  • Up high in the dome, direct: Forgive my ignorance, but why? What's that do for the meat?
  • 2Fategghead2Fategghead Posts: 9,623
    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
  • 2Fategghead2Fategghead Posts: 9,623
    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
  • NibbleMeThisNibbleMeThis Posts: 2,293
    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
  • thechief96thechief96 Posts: 1,908
    Looking good Tim and I bet it tasted just as good if not better.

    Happy New Year to you and Cindy
    Dave San Jose, CA The Duke of Loney
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking cook. Glad to hear you and Cindy liked it.

  • 2Fategghead2Fategghead Posts: 9,623
    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 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
  • Mr HollowayMr Holloway Posts: 2,034
    Nice looking meal Tim
    Going to try some brining this year
    Thanks for the post

    Happy New Year

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Dave best wishes to you and yours in the New Year. Tim :)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks to you Kent. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Shane you can't go wrong. Tim
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