| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | ga | Water |
| 3/4 | c | Salt; (kosher) |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Soy sauce |
| 1/4 | c | Molasses |
| 2 | tb | Black pepper |
| 1 | tb | Thyme |
| 1 | tb | Oregano |
| 1 | c | Vinegar |
| 1 | c | Water |
| 1 | tb | Salt |
| 1 | tb | Pepper |
| 1/4 | c | Margarine |
INSTRUCTIONS
BASTE Here is a great brine recipe that I pilfered off of Scott. Never did a Turkey with it but the chickens turn out great..never salty. Be sure you got the brine cold before you put the Turkey in it. Have read that warm brine will make the meat too salty. Also believe I read where Dan Gill said that the equal amount of sugar or other sweetner counteracts the salt. Mix all in large container. Trim and prep chicken as desired (I like to split the birds in half. They lay on the cooking surface better and are easier to handle). Immerse in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170. I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for appx 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase. You may want to baste the birds while cooking. I used the soaking marinade once (after boiling thoroughly) but didn't care for the taste. I now use this: I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce). Mix 3 parts butter/margarine with 1 part honey and coat birds thoroughly during the last few moments of the crisping phase. Posted to bbq-digest by wight@odc.net on Nov 15, 1998, converted by MM_Buster v2.0l.
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