or Connect
New Posts  All Forums:Forum Nav:

My 4th of July smoke

post #1 of 7
Thread Starter 
I was just goning to do a butt can chicken for the 4th, until I stopped to read this site. ran into town and bought hamburger for Cyndi burgers and a mess of chicken legs. Half the legs I marinated in teriayki sauce, and half just salt & pepper. The marinated legs were great, the others were blah. But my butt chicken really needed help. No more rubbin the outside, next time we brine. Other than smoke the bird had no flavor. On the bright side my new butt chicken holder I bought worked great, it has a larger base which held the bird beautifuly. Next Sat., 4 racks of spareribs, can't wait.
post #2 of 7
In my opinion, brining is the way to go with poultry, it just adds so much taste and juicyness. If you are worried about your salt just reduce the amount in the brine. I was able to cut the salt way back in most brines and still achieve the same effect.
post #3 of 7
Thread Starter 
Next stop, the poultry forum for brine recipes
post #4 of 7
Next stop..............the camera storePDT_Armataz_01_34.gif
post #5 of 7
Your cracking me up today Bubba!!!!PDT_Armataz_01_12.gif
post #6 of 7
I don't brine my beer butt birds ... I use a higher heat, EVOO, and a rub inside and out.
If they were any juicier, I'd have to eat them with a spoon! icon_lol.gif
post #7 of 7
Thread Starter 
First of all Bubba, wife froze everthing before I could get the cottin pickin camera out. PDT_Armataz_01_14.gif And I hope with brining I get more flavor, the bird was juicy enough.
New Posts  All Forums:Forum Nav:
  Return Home