It’s been a while since I’ve used the X-Fire Grill and have been craving chicken so picked up some .99/lb legs and a whole chicken to brine up.
Made up some brine-aid 1.5c water, 1/2c each salt, red wine vinegar, & balsamic, 1 TBS each sugar, garlic & onion power, pepper, & 3 TBS Italian seasoning.
So while the bird parts was brining I made up some gravy. After 3 hours of the backbones simmered i added the automatics.
Yum in the making!
Pulled the birds from the brine, rinsed, dried, and resting in the fridge
Warming up the X-Fire
On they went over a cherry wood fire!
Bam bam!
Bam bam bam!
Now with some Yukon gold mash and the gravy that was 5 hours in the making! Also had a veggie tray but no pic of that....
There is something about old school that makes for a nice meal!
Made up some brine-aid 1.5c water, 1/2c each salt, red wine vinegar, & balsamic, 1 TBS each sugar, garlic & onion power, pepper, & 3 TBS Italian seasoning.
So while the bird parts was brining I made up some gravy. After 3 hours of the backbones simmered i added the automatics.
Yum in the making!
Pulled the birds from the brine, rinsed, dried, and resting in the fridge
Warming up the X-Fire
On they went over a cherry wood fire!
Bam bam!
Bam bam bam!
Now with some Yukon gold mash and the gravy that was 5 hours in the making! Also had a veggie tray but no pic of that....
There is something about old school that makes for a nice meal!
Last edited: