Separate names with a comma.
Discussion in 'Grilling Chicken' started by kwats4, Jul 17, 2012.
Allegro With Kicking Chicken
oh my nice and golden
Great color on those birds!
Awesome color and delicious too I'll bet
those look awesome!!!
Great looking yard birds! My mouth is watering.
burnt the feathers clean-off!!!...looks grrrreat!!!
thanks folks for the nice comments
Those look awesome. Did you brine them??
I have never brined one, I might have to try that. What does it do? Mine is very juicy with a nice smoke, melt in your mouth soft and tender.
Depends what kind of brine you're using, but it just adds another layer of flavor profile to them. For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.
I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line). Like crab boil? Mix up a crab boil Old Bay brine and some Cajun spices. It's fun to experiment! But, do it safely and follow all sanitation and refrigeration guidelines, too!
I have only smoked brined chickens and turkeys. I am a little curious how they would be without the brine now?
How long and what temp did you cook these at? Or did you just cook to a certain internal temp?
I injected the birds with Allegro original and then hit them with Kick'n Chicken,wood-Pitmasters choice in a AMNPS lit on both ends. Smoked @260* til IT of 185* using et-732 and the probe from my MENS.
They look awesome!
Fine looking chix
Nice ,. Now I gotta go eat,again.....
Sweet looking birds, I'm doing two birds tomorrow, big question is to brine or not...?... now to see where to get Kick'n Chicken at.
might have to do that with a crawfish boil water MMM!! then some fresh corn into the smoker for a couple of hrs!