- Jul 5, 2013
- 7
- 10
I just want to say thank you to all those that have posted recipes, tips and suggestions. Reading this same posts has given me direction to put out some great meals.
So, in an attempt to give a little back, I'd like to offer a brine and chicken quarters recipes that works well for me. It is a variation of the many different brines used by others.
I make this brine in small batches on chicken quarters. I put the quarters in a bowl and just add the brine. It there isn't enough to cover the chicken, I add another batch.
3 cups apple juice (fresh pressed cider would be great when in season)
1 cup crushed pineapple
2 TBS sea salt
2 TBS dark brown sugar
I brine for 2 1/2 hours.
Remove from brine, pat dry. I then place the quarters on a cookie sheet and spray with non stick spray. This helps to brown the skin while smoking and gives the seasoning something to stick to.
As for seasoning, I only use the many different variations of Mrs. Dash. My wife doesn't care for the many rubs I've used, but does like Mrs. Dash. So its a compromise.
Into the smoker, 235 F for about two hours depending on the weather. I go for a higher internal temperature of 195. It still comes out very juicy and tender.
Our favorite side is a sea shell macaroni salad.
1 box of sea shell macaroni cooked per directions on box. Rinse and drain under cold water to stop the cooking process.
I box/bag of frozen peas. Canned peas are too mushy. I just cut a slit in the bag or box they come in and nuke until steamed. When done, add to the shells.
I dice up a large sweet onion and add it to the mix.
Next, I dice up a brick of sharp cheddar cheese. About 1/2" cubes. Add them to the mix.
Next I keep adding small spoons of Miracle Whip until I just coat the mix. You may like to add more, but if too creamy, it tends to hide the taste of the other ingredients.
The last step is to add celery salt to taste.
Enjoy!
"Do the right thing. It will gratify some people and astonish the rest."
Mark Twain - American author and Freemason
So, in an attempt to give a little back, I'd like to offer a brine and chicken quarters recipes that works well for me. It is a variation of the many different brines used by others.
I make this brine in small batches on chicken quarters. I put the quarters in a bowl and just add the brine. It there isn't enough to cover the chicken, I add another batch.
3 cups apple juice (fresh pressed cider would be great when in season)
1 cup crushed pineapple
2 TBS sea salt
2 TBS dark brown sugar
I brine for 2 1/2 hours.
Remove from brine, pat dry. I then place the quarters on a cookie sheet and spray with non stick spray. This helps to brown the skin while smoking and gives the seasoning something to stick to.
As for seasoning, I only use the many different variations of Mrs. Dash. My wife doesn't care for the many rubs I've used, but does like Mrs. Dash. So its a compromise.
Into the smoker, 235 F for about two hours depending on the weather. I go for a higher internal temperature of 195. It still comes out very juicy and tender.
Our favorite side is a sea shell macaroni salad.
1 box of sea shell macaroni cooked per directions on box. Rinse and drain under cold water to stop the cooking process.
I box/bag of frozen peas. Canned peas are too mushy. I just cut a slit in the bag or box they come in and nuke until steamed. When done, add to the shells.
I dice up a large sweet onion and add it to the mix.
Next, I dice up a brick of sharp cheddar cheese. About 1/2" cubes. Add them to the mix.
Next I keep adding small spoons of Miracle Whip until I just coat the mix. You may like to add more, but if too creamy, it tends to hide the taste of the other ingredients.
The last step is to add celery salt to taste.
Enjoy!
"Do the right thing. It will gratify some people and astonish the rest."
Mark Twain - American author and Freemason
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