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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2012, 09:47 PM   #1
LMAJ
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Default First chicken into the briny deep...

Of my fridge. Using Patio Daddio's turkey brine... Looking forward to tomorrow's dinner.
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Unread 11-24-2012, 10:34 PM   #2
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Sounds great LMJ!!!
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Unread 11-24-2012, 10:38 PM   #3
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Quote:
Originally Posted by LMAJ View Post
Of my fridge. Using Patio Daddio's turkey brine... Looking forward to tomorrow's dinner.
Well, I want to see this, my darling!
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Unread 11-25-2012, 10:44 AM   #4
LMAJ
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Happy....


In the brine - I did cut down on the salt some since I used table salt and there is salt in the Old Bay...



Rinsed and back in the fridge to dry off...

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Unread 11-25-2012, 03:28 PM   #5
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Nice! Please let me/us know what you think.

John
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Unread 11-25-2012, 05:50 PM   #6
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OK - I'm a believer!!!

John - that was the most moist tender chicken I have ever cooked.
Had an oven stuffer roadster that I tossed in the brine last night around 10:00. Took it our this morning about 10:00 and rinsed it.
Cooked it in the oven (sorry guys) @ 350° for 2 hours and let it rest for 15 minutes.

As we were finshing dinner Big Al said - "wonder how that would work with a deboned turkey, cause they are on sale for $0.59/lb right now.... "
Guess I know what I'm doing this weekend...

Next time I will use all the salt called for. Very subtle flavoring, which was nice. Will be sharing this one.
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Unread 11-25-2012, 05:59 PM   #7
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I did a yardbird yesterday and seasoned on the out side with just salt and pepper. It turned out pretty tasty.
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Unread 11-25-2012, 06:05 PM   #8
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Quote:
Originally Posted by LMAJ View Post
OK - I'm a believer!!!

John - that was the most moist tender chicken I have ever cooked.
Had an oven stuffer roadster that I tossed in the brine last night around 10:00. Took it our this morning about 10:00 and rinsed it.
Cooked it in the oven (sorry guys) @ 350° for 2 hours and let it rest for 15 minutes.

As we were finshing dinner Big Al said - "wonder how that would work with a deboned turkey, cause they are on sale for $0.59/lb right now.... "
Guess I know what I'm doing this weekend...

Next time I will use all the salt called for. Very subtle flavoring, which was nice. Will be sharing this one.
Woo hoo! I'm really glad that you dug it. That's what it's all about -- sharing and enjoying
making happy eaters.

John
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Unread 11-25-2012, 07:17 PM   #9
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Brining is (imho) definitely worth the extra work.
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Unread 12-21-2012, 04:00 PM   #10
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I'm going to also try this.
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