thedood
Found some matches.
- Joined
- Aug 22, 2016
- Location
- Central Il
A little background. New guy here. My smoker is an okj highland with the usual mods.
I plan on smoking two yard birds this weekend. The first will be pulled for sammies and the second pulled for chicken salad. I plan on brining both birds. First some info on the brines and recipes I will be using then a couple of questions.
Brine 1:
1 quart water boiled with ingredients and then topped with 3 quarts fresh water
1/2 cup kosher salt
1 cup Turbinado sugar
1 cup pickle juice (Nathans sweet horseradish pickles)
a couple of tbsp of home made poultry seasoning
1/4 cup fresh dill
Fresh ground black peppercorns
Rub 1:
1/4 cup of olive oil
couple of tbsp home made poultry seasoning
fresh dill
Fresh ground black peppercorns
1 tbsp lemon juice
1 tbsp Worcestershire sauce?
Mixed well and brushed under skin of bird, the skin will be brushed with plain olive oil
Chicken smoked to 165 then the skin will removed and grilled until crispy
Salad:
Shredded yard bird
Chopped Nathans sweet horseradish pickles to taste
hard boiled eggs
celery
Miracle whip
1 small Chopped Onion
Grilled chicken skin crushed up?
Brine 2:
1 quart water boiled with ingredients and then topped with 3 quarts fresh water
1 cup kosher salt
1 cup brown sugar
1/2 cup Worcestershire sauce
Rub 2:
1/4 cup Olive oil
2 tbsp 14 spice rub
Questions:
1) I am going to be gone all day saturday but want to brine the bird overnight saturday night. My plan is to mix everything in a quart of water tonight then refrigerate overnight and when I get home tomorrow night mix with 3 quarts ice water and place the bird in the pot . Any reason I should not do this?
2) What about the Worcestershire on the first bird with that seasoning combo?
3) What about the first brine and rub? Sound good or am I over doing it?
Thanks for viewing and replying. Happy smoking!!
I plan on smoking two yard birds this weekend. The first will be pulled for sammies and the second pulled for chicken salad. I plan on brining both birds. First some info on the brines and recipes I will be using then a couple of questions.
Brine 1:
1 quart water boiled with ingredients and then topped with 3 quarts fresh water
1/2 cup kosher salt
1 cup Turbinado sugar
1 cup pickle juice (Nathans sweet horseradish pickles)
a couple of tbsp of home made poultry seasoning
1/4 cup fresh dill
Fresh ground black peppercorns
Rub 1:
1/4 cup of olive oil
couple of tbsp home made poultry seasoning
fresh dill
Fresh ground black peppercorns
1 tbsp lemon juice
1 tbsp Worcestershire sauce?
Mixed well and brushed under skin of bird, the skin will be brushed with plain olive oil
Chicken smoked to 165 then the skin will removed and grilled until crispy
Salad:
Shredded yard bird
Chopped Nathans sweet horseradish pickles to taste
hard boiled eggs
celery
Miracle whip
1 small Chopped Onion
Grilled chicken skin crushed up?
Brine 2:
1 quart water boiled with ingredients and then topped with 3 quarts fresh water
1 cup kosher salt
1 cup brown sugar
1/2 cup Worcestershire sauce
Rub 2:
1/4 cup Olive oil
2 tbsp 14 spice rub
Questions:
1) I am going to be gone all day saturday but want to brine the bird overnight saturday night. My plan is to mix everything in a quart of water tonight then refrigerate overnight and when I get home tomorrow night mix with 3 quarts ice water and place the bird in the pot . Any reason I should not do this?
2) What about the Worcestershire on the first bird with that seasoning combo?
3) What about the first brine and rub? Sound good or am I over doing it?
Thanks for viewing and replying. Happy smoking!!