Another brining question.... spicy brine?

smokeywray

Fire Starter

Original poster

May 9, 2008

61

10

• May 21, 2008

• #1

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.

 

jts70

Smoking Fanatic

OTBS Member

Mar 12, 2007

804

10

Mayville, Mi

• May 21, 2008

• #2

I willing to bet they are injecting to chicken

 

dadwith4daughters

Meat Mopper

Jul 21, 2007

225

11

Orlando, FL

• May 21, 2008

• #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.

 

hey_beerman

Newbie

Apr 27, 2008

18

10

Massachusetts

• May 21, 2008

• #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

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 21, 2008

• #5

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.