chicken and new handle

Unknown · January 2000

Hi all! Wanted to let you know that Alan wanted in on the action, so we've changed from "Elizabeth" to "A&E"--we make the Beer Butt Chicken last night...arrange their legs and wings so they looked really relaxed as the cooked...MAN were they fabulous!!! I brined them for 2 days, then we did the 225* for 3 hours...can barely keep from nibbling on the leftovers as I type (we did two so we'd have lots of leftovers)-great economy of space-anyone have any idea how many we could fit at once on a large egg? I'd make a great dinner party entree.........Cheers! Elizabeth

Unknown · January 2000

I'm trying to figure out why the & sign didn't work..let's try it again...

Unknown · January 2000

A&E, Sounds good on the handles!! That chicken really is super..2 days is a pretty good run on the brine..Which one did you use?
I will be off line for a few days..but look for you later..have fun!! C~W[p]

Unknown · January 2000

AE, Try the ~ between em...!

JJ · January 2000

A&E,
Good to have you joining in Alan. BTW like your new handle.

Elder Ward · January 2000

AE,[p]Like the new name. You do want I am guilt of buying to much meat for one setting then trying to eat it all so I can try something new. What a problem to have.:)))[p]Elder Ward

AnE · January 2000

C~W,That would have been smart-Webmaster fixed us up-we can't use the & sign, so we went with AnE used a simple brine from the Food Networks Good Eats show...he used on his Turkey before cooking it in the oven (remember, we didn't have the egg then..)it's 1 cup kosher salt, 1/2 cup brown sugar, 1 gallon of vegetable stock and a couple of teaspoons of ginger and allspice-few cloves...boiled, then one gallon of ice water..

Elder Ward · January 2000

AnE,[p]Could you give a little information on that Veg stock?[p]Elder Ward

AnE · January 2000

Elder Ward,I'd love to be able to tell you I simmered it all day, but I just used Knorr's vegetable cubes....they don't have too much salt (not that it'd matter in this...)

Elder Ward · January 2000

AnE,[p]Thanks didn't know they made Cubs for veg. course they make everything else so why not.[p]Elder Ward

Char-Woody · January 2000

AnE, This will work fine..Just have Alan sign with his name or you with yours..then we know whether to tell the good jokes or bad :-) Your brine treatment looks excellent! Brines are made to change to taste, just like recipes and rubs. Thats what made our old time cooks so great. They each had a specialty.
Cheers, and I hope your filly wins the big one!! C~W[p]

chicken and new handle

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