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Drying Bird After Using Slaughterhouse Poultry Brine Recipe
That's what I did....brined for about 8 hours, then removed it, rinsed, and put it in the frig. It'll be on the smoker a little later. If I decide to grill it for crispiness, what should the breast temp be when I remove it? What should the grill temp be? Thanks! -
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Drying Bird After Using Slaughterhouse Poultry Brine Recipe
Old School: Helpful info, thanks. I'm not a big fan of butter...can I use something like olive oil instead? I appreciate your help! -
Brining Time For Slaughter House Poultry Brine
I don't mean to hijack this thread...but I have a question related to using the Slaughterhouse brine recipe... Once I'm done brining, I've heard that I should dry the bird and put it on a plate and leave it in my refrigerator for several hours. Supposedly this helps with skin crispiness. I'd... -
Drying Bird After Using Slaughterhouse Poultry Brine Recipe
Friends: I'm brining a 5 pound chicken using the Slaughterhouse poultry brine recipe. I've heard that after I take the bird out of the brine, I should dry it off, put it on a plate, and let it sit in the refrigerator overnight uncovered. This is supposed to help ensure the skin will be nice and... -
My First Attempt at Beer Can Chicken- With Q View
Maybe a silly question...but I'll ask it anyway. Is the "T" tablespoon or teaspoon? Thanks!- socalq
- Post #5
- Forum: Grilling Chicken
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Wood -- Cubic Inches vs. Pounds
Thanks, Martin! The problem I'm having is that on some sites wood is listed by cubic inches, and on others it's by pounds. I'm trying to figure out on a per pound (or per cubic inch basis), how they compare! Very frustrating...- socalq
- Post #3
- Forum: Wood Smokers
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Wood -- Cubic Inches vs. Pounds
Friends -- Some websites list wood by cubic inches, and others by pounds. Is there are rule of thumb as to how many cubic inches equal how many pounds (or vice-versa)? Thanks! Scott- socalq
- Thread
- Replies: 13
- Forum: Wood Smokers
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Southern Calif Smokers
Newbie from SoCal here. Glad to be part of this group!- socalq
- Post #57
- Forum: So Cal Smokers
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New guy from Southern California
Hi all! Greetings from Southern California. I just signed up for SMF. I'm relatively new to smoking, and have recently purchased a WSM 18.5. So far I've successfully smoked some chicken, and not-so-successfully smoked some ahi tuna. But, the trial and error is half the fun! I'm looking forward...
