| 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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