applecider vinegar brine?

Discussion in 'Poultry' started by bryanw20, Oct 13, 2014.

  1. bryanw20

    bryanw20 Newbie

    Back as a kid, the amusement park near me made "BBQ" chickens' and I thought they were great (I think hey were 1/2's), cookedi n a huge cinder block pit with metal grates over them.

    Anyway I asked someone if there was a recipe, they said 50/50 apple cider vinegar and melted butter, salt & pepper. and to add generous amounts to all sides while grilling.

    Does this sound correct? if so, will it adapted to my smoker?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You certainly can make a brine or marinade with apple cider vinegar. There's quite a few different ones out there.
     
  3. welshrarebit

    welshrarebit Master of the Pit


     
  4. bryanw20

    bryanw20 Newbie

    Thanks. I think I saw one in another post here, sounds better than 50/50 cider butter. I'll have to expirement.

    I guess I'd want to continue to coat/mop it with the mixture. Using a silicone basting brush? Obviusly would ahve to make 2 'brines', you don't want to re-apply what raw chicken has been bathing in right?!
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sounds like when I was younger. I would baste the meat with 1 : 1 Vinegar and Water . Good , and was great with Carolina Sauce... Thanks for the kick in the memory...[​IMG]  
     
    Last edited: Oct 14, 2014
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That was always my Pop's basting secret sauce, apple cider vinegar and butter and cooking oil. He mopped with it when grilling chicken halves. Well he added some salt and cracked black with it too. He always said the vinegar made 'em tender with a distintive kick, the butter/oil browned 'em perfectly. He mopped with a red rag wrapped around a stick and tied on with baling wire....LOL  Everytime without fail!

    Everyone loved it. Even when cooking on a reefer grate over a camp fire in the ditch....ROFLMAO you'd have had to been there.

    Its still how I grill to this day, used on chickens, ribs, crabs, oysters, etc etc.....
     
    Last edited: Oct 14, 2014

Share This Page