God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.
Ajith Fernando
Brining Chickens
0
(0)
CATEGORY
CUISINE
TAG
YIELD
1
Servings
INGREDIENTS
3/4
c
Salt
1/2
c
Sugar
1/4
c
Molasses
1
ts
Garlic powder
1
ts
Onion powder
1
ga
Water
INSTRUCTIONS
All you who don't brine yer chickens, listen up.
I know this whole thing went down a while ago, but....
I started brining the chicken I've been doing since the consensus on the
porch was to do it. Now finally today I did six chickens at the same time
and decided to try to see what difference it really makes. Well, it's a big
deal!!
I did two with a salt, pepper and paprika rub and the other four were
brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1
tsp each of garlic and onion powder per gallon of water.
All six were smoked at about 250F for around 2 1/2 hours. I used almond
wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper
and rosemary.
The result: no comparison. While the non-brined was ok, the brined birds
had a lot more smoke flavor and were also much more moist. The skin on the
brined chickens did not crisp while the non-brined skins did. This is a
minor price to pay.
Overall, DO IT. Any one who doesn't brine their birds is missing out big
time. Not that I wasn't a believer before, now I will definitely not even
consider doing it otherwise.
Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on Apr
25, 98
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