| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Water |
| 3/4 |
c |
Kosher salt |
| 3/4 |
c |
Molasses* |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Pepper |
| 1 |
ts |
Thyme |
| 1 |
ts |
Oregano |
INSTRUCTIONS
* I used sulphured, but I also saw there was an unsulphured in the store.
Other than a stronger flavor, is there any other impact?
Anyways, I finally got around to brining a chicken. Did it last Sunday, and
you guys are right. Moistest bird I ever ate. Anna says it's a keeper. She
says it's better than the beer butt chicken I often do. The recipe I used
was posted here before:
Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it
well, put it on the ECB for 3+ hours using lump and oak and hickory chunks.
Posted to bbq-digest by "James A. Moore" <jmoore@smtpgate.read.tasc.com> on
Aug 12, 1998, converted by MM_Buster v2.0l.
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