Another brining question.... spicy brine?

Discussion in 'Poultry' started by smokeywray, May 21, 2008.

  1. smokeywray

    smokeywray Fire Starter

    There's a fried chicken joint here in Cincinnati that has THE best Spicy Fried Chicken. The spice is NOT in the batter, its infused in the chicken. I'm thinking this is done by brining the chicken in a spicy water? Am I right? If so, I'd love to know if anyone here has a spicy brine recipe.
     
  2. jts70

    jts70 Smoking Fanatic OTBS Member

    I willing to bet they are injecting to chicken
     
  3. Yea, what jts70 said. Brine is really a reaction to salt, equalizing the salt on the outside of the bird to the inside. Having said that, I'd be interested to see if you can replace a portion of the brine with an equal part of hot sauce like tobasco? I wouldn't try to do more than 25% of the brine as you'll need the salt part to penetrate.
     
  4. I do use some spice in the brine.. not sure if it is in my head but when I put more spice in it does cary flavoe in.

    I use a healthy handful of Old Bay Seasoning, Montreal chicken spice, kosher salt and few dashes of tabasco soak over night and smoke with apple and pear wood...MMMMMM
     
  5. richtee

    richtee Smoking Guru OTBS Member

    A little chemistry: Try using a compatable alcohol in the brine... if yer a rum fan..or voddie for no added flavor. The capcasicum <what makes peppers hot>or how ever ya spell it is not very water soluble, but it is VERY much so in alchohol.
     

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