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Chickens
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jdkeithbge
Posts: 310
I normally brine whole chickens prior to smoking/roasting but been too busy/tired this week to do that. So I just threw these chickens on with a little made up paste/marinade of sorts that I hope will be somewhat Mediterranean-ish. Used olive oil, balsamic vinegar, lots of garlic, Italian seasoning (since I’m out of DP Mediterranean-ish), DP Mad Max, little dash of Old Bay, and lemon juice. Stuffed the cavities with the lemon halves and fresh rosemary sprigs. Cooking around 275 with a few small pieces of hickory. We will see how it turns out. Planning to put a squash casserole on later.
XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
Comments
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These small chickens cook fast. I hope they taste as good as they smell!
XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX -
Looks great!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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What kind of brine do you normally use and for how many days?Large, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium -
@RalphieBoy for two small chickens I usually make a brine consisting of 1/2 cup sugar, 1/2 cup salt, peppercorns, old bay, bay leaf, and 1/2 cup Apple cider vinegar. Then enough water to cover the chickens. Overnight is usually all I do.XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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That looks great. I no longer wet brine chicken because it's a pain in the ass. I actually prefer dry-brining, which is just heavily salting the chickens the day before and letting them sit uncovered in the fridge to dry out. You get a very well seasoned deep chicken-y flavor, whereas a water brine dilutes the flavor with the added water content. This method also produces very dry skin which crisps up much more than the soggy water brined bird.
https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
I agree the wet brine is a PITA, which is the main reason I didn't do it this time. I dry brined a turkey a couple years ago and it turned out really well. Not sure why I haven't tried that on chickens!XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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Dry brining works on all poultry and even better on beef!South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Thanks on the brineLarge, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium
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