Thanks Foam,
I have done basic brines before but never more than a gal. I knew it would take at least 2 gallons for 20 pounds of chicken quarters, but I was concerned about th the salt content. Doubling it seemed to much?
About the pellicle, I put a rub on my chicken and generally remove the skin only because it sticks to the grill and pulls off when I sauce and sear them. I have never tried, but I tend to think that my rub won't stick to the pellicle?
Interesting about the bit of cure you put in your brine, I like that taste too. How much do you suggest for 2 gallons?
And last but not least. My first chicken brine a few years ago was the basic brine 1 gal water, 3/4 cup Kosher salt and 1cup brown sugar. I was brining chicken drum sticks and thighs. The recipe called for 3 to 4 hours in the brine but I went with over night and the result was supper salty. I have been gun shy ever since. Wouldn't 24 hours or more cause salty chicken? Or is it like bacon that gets less salty the longer it brines?
Randy,
Its all about the salt vs, the sugar. they off set. Its where you tweak your personal taste. Thats is why I use slightly less than the standard 1/1/1 formula. I cut back by 1/4 cyp on the salt and more if canning salt. I normally use canning salt because it disolves easier. If you make 2 gallons and double the salt and sugar you've still got the same solution.
I don't rub. IMHO rubs only season the skin, it can't permeate the skin to get to the meat so whats the point? Gets on your skin when eating and you rub it on the next bite?
If your meat is sticking you need to cure your grill grate, if its cured, then you are trying to turn too fast. The meat will release from the grate when its ready to turn. Unless of course you are saucing and even then you'd be doing it too early.
Form that pellicle, if it gets too dry which happens occassionally but not often, I will then rub it with cooking oil. Pop called it his suntan lotion.
Cure? Throw in a teaspoon per gal, I figure I add maybe a bit more for a short brine. It doesn't have much time to infuse the meat so I figure its not gonna hurt anyone. And thats what cure is all about, not hurting anyone.
You might also reduce the water by a 1/2 gal and throwing in a 1/2 gallon of apple juice, or crannberry, etc. kicks it up makes it different. Add fruit, veggies, or spices. If dried spices add to hot liquid and allow to bloom first like tea. AND don't go overboard.
I have fresh appricots in the kitchen, the veru best turkey I even smoked, I stuffed the cavity with apricots. OMG best bird I ever tasted.
All tastes vary, you just have to experiment to find which you like , the amount of salt you'll figure out.