Been marinating chicken in pickle juice when I’ve finished off a jar of pickles. You can use the brine from olives, peperoncino or pickled jalapeños (works great for hot wings) too.
I like drumsticks. I make several batches a month (various flavors) for easy lunch food. For this weeks batch I was lucky enough to have some pickle juice. You really don’t need much. For 14 drummers I used 1 1/2 cups. normally I’d use the trusty old Tupperware marinater but it was storing scones my wife made. So I put them in a 2 gallon Vac pac bag, sucked some of the air out and sealed for a 24 hour soak. Air dried for 8 hours in fridge.
I didn’t season with anything else. Wanted to try them naked. In the past I’ve added garlic, onion, pepper, white pepper, etc. No salt or any seasoning blend with salt there’s enough in the brine.
I smoked these in the 14.5” WSM using KBB and Apple. High temp pit 350. Approx 1 hour.
OMG are these fantastic! I made these Friday night planning on having them for lunches this week. I usually have two at lunch. Well I have four left. Hmmm!
Guess I’ll have to make more!
I like drumsticks. I make several batches a month (various flavors) for easy lunch food. For this weeks batch I was lucky enough to have some pickle juice. You really don’t need much. For 14 drummers I used 1 1/2 cups. normally I’d use the trusty old Tupperware marinater but it was storing scones my wife made. So I put them in a 2 gallon Vac pac bag, sucked some of the air out and sealed for a 24 hour soak. Air dried for 8 hours in fridge.
I didn’t season with anything else. Wanted to try them naked. In the past I’ve added garlic, onion, pepper, white pepper, etc. No salt or any seasoning blend with salt there’s enough in the brine.
I smoked these in the 14.5” WSM using KBB and Apple. High temp pit 350. Approx 1 hour.
OMG are these fantastic! I made these Friday night planning on having them for lunches this week. I usually have two at lunch. Well I have four left. Hmmm!
Guess I’ll have to make more!
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