SirPorkaLot
somebody shut me the fark up.
There is a Poultry TD going on right now, so I decided Chicken would be a good meal for the Packer game.
Started with a Free Range, Organic bird from Petaluma Farms.
Used Naturiffic Harvest Brine and applied a good coating. (4.5lb bird and I used ~1 Tbs Harvest Brine).
You can see the amount of coverage on there in this close-up.
Then I wrapped the brined chicken up and put it in the beer fridge for an overnight rest.
Next I dry brined some boneless chicken thighs. This time I used Naturiffic Hot Salt for the dry brine.
Then they were wrapped in put in beer fridge.
This morning about 11am everything came out of the fridge.
I explained this was for a throwdown, so the whole chicken then dressed for the occasion.
The thighs has mixed peppercorns ground on them with a little thyme.
Then it was grill time. I set up the Weber at 400F indirect and put Mr. Chick E. N.
into the Weber and the thighs went along for the ride as well.
Time to rest
The thighs got treated two different ways. Two of the thighs were cooked without sauce and then the other two thighs were glazed with a Scotch BBQ sauce that a friend of mine brought back from Scotland.
12%
The thighs with this sauce cooked up with a really nice color.
The other two thighs (no sauce) also cooked up nicely.
All the thighs with the Hot Salt dry brine had a really nice heat all the way through the meat from the dry brine. The ones that were sauced added a nice smoky sweetness to the mix.
The whole chicken came out incredibly juicy and flavorful.
You can see the juices beading up in this shot
Chicken 3 ways Plated
Thanks for looking!
Started with a Free Range, Organic bird from Petaluma Farms.
Used Naturiffic Harvest Brine and applied a good coating. (4.5lb bird and I used ~1 Tbs Harvest Brine).
You can see the amount of coverage on there in this close-up.
Then I wrapped the brined chicken up and put it in the beer fridge for an overnight rest.
Next I dry brined some boneless chicken thighs. This time I used Naturiffic Hot Salt for the dry brine.
Then they were wrapped in put in beer fridge.
This morning about 11am everything came out of the fridge.
I explained this was for a throwdown, so the whole chicken then dressed for the occasion.
The thighs has mixed peppercorns ground on them with a little thyme.
Then it was grill time. I set up the Weber at 400F indirect and put Mr. Chick E. N.
into the Weber and the thighs went along for the ride as well.
Time to rest
The thighs got treated two different ways. Two of the thighs were cooked without sauce and then the other two thighs were glazed with a Scotch BBQ sauce that a friend of mine brought back from Scotland.
12%
The thighs with this sauce cooked up with a really nice color.
The other two thighs (no sauce) also cooked up nicely.
All the thighs with the Hot Salt dry brine had a really nice heat all the way through the meat from the dry brine. The ones that were sauced added a nice smoky sweetness to the mix.
The whole chicken came out incredibly juicy and flavorful.
You can see the juices beading up in this shot
Chicken 3 ways Plated
Thanks for looking!
