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The Mrs. asked for chicken. This is by far her favorite thing.
Made my Fall brine :
2 cups Brown sugar
2 cups water
1½ cups apple juice
2 tbs minced garlic
2 tbs ground ginger
2 tbs seasoning salt
8-10 whole cloves
2 tbs frozen orange juice
⅛ Cup of salt ( I used to do about a ¼ cup, but have...
I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion...
I have yet to post any pictures on here so I figured why not now lol.
Got some already seasoned chicken breast from our local grocery store for a weeknight meal. Pretty simple; throw them on at 350 until 180 internal temp, about 40 minutes. Wife made up some Mac and cheese and green beans to go...
We had a craving for some chicken cordon bleu the other day. I picked up everything to make it yesterday, and thought why not smoke it. I took 4 chicken breasts and butterflied them. I then pounded them out until they were all uniform size. After that I hit them with some rub and put laid on...
I’m trying to either locate a bottle of Cabela’s beer can chicken rub that was discontinued, or to figure out who is the manufacturer for a Cabela’s dry rubs, so I can potentially buy directly from the manufacturer! Any information would be greatly appreciated! :)
Right after getting a grill and smoker for Christmas, I bought a 12 pound turkey and I intended to smoke it. However, after reading about the brining process and such, yes, I got intimidated and decided to fry the turkey instead (though I will attempt to practice smoke a chicken soon). Anyway...
I love the taste of lemon and Greek herb blends on chicken.
I started by preheating my smoker to 350 F (175 C).
Then I mixed a herb paste for the chicken:
8 ml (1 1/2 tsp) dried oregano
3 ml (3/4 tsp) dried rosemary
3 ml (3/4 tsp) dried thyme
2 ml (1/2 tsp) dried basil
2 ml (1/2 tsp) dried...
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