Pop,s Brine questions ! :

[Elf@shore]

Looking to do Chicken thighs overnight.
Was going to cut back the salt to 1/3 cup.
Do not have Butter milk, can I add Half and Half and 1/4 stick of butter ?
Not sure to add spices and fresh onions and mined garlic ?
After brine: Do you rinse, Pat dry ?
Then add dry rub ( NO SALT) !
Trying to min the Salt if possible !?

 

[forktender]

To make butter milk you use regular milk and lemon juice, or milk and white Vinegar. I eyeball it, but you can Google the ratio.

 

[Elf@shore]

To make butter milk you use regular milk and lemon juice, or milk and white Vinegar. I eyeball it, but you can Google the ratio.

HI!
After NO responses, I decided to do the dry brine method.
Salt, pepper, garlic and onion powder .
Its in the fridge on a wire rack now over night.
Thanks for yur help !
Must be nice to see HI twice ?

 

[kilo charlie]

HI!
After NO responses, I decided to do the dry brine method.
Salt, pepper, garlic and onion powder .
Its in the fridge on a wire rack now over night.
Thanks for yur help !
Must be nice to see HI twice ?

SMF isn't a fast paced forum like a lot of others. Sometimes you have to be patient for the right person to come a long to answer your questions.

If you are going to use Pop's Brine, there's no need to "rinse" but patting them dry is a good thing. I'm not sure over night is long enough for thighs, but you also did not specify if you were using bone in skin on or boneless skinless things as it can make a difference.

There is a low salt version of Pop's Brine as well, so feel free to use the search function to find that and many other recipes, ideas, tips and tricks. If you still cannot find the answer, feel free to ask, but please use patience as mentioned before.

 

[Elf@shore]

SMF isn't a fast paced forum like a lot of others. Sometimes you have to be patient for the right person to come a long to answer your questions.

If you are going to use Pop's Brine, there's no need to "rinse" but patting them dry is a good thing. I'm not sure over night is long enough for thighs, but you also did not specify if you were using bone in skin on or boneless skinless things as it can make a difference.

There is a low salt version of Pop's Brine as well, so feel free to use the search function to find that and many other recipes, ideas, tips and tricks. If you still cannot find the answer, feel free to ask, but please use patience as mentioned before.

HI!
DRY BRINE:
Using Chicken thighs bone in with skin.
I decided to use salt pepper garlic and onion power on a rack over a foil pan, uncovered in the fridge.
Asking if I should rinse off or pat down before cooking?
trying to min the salt if possible ?
Going on a pellet grill @ 350

I posted late @ night, knowing not many were on line.
So? I went with Dry brine.

 

[kilo charlie]

HI!
DRY BRINE:
Using Chicken thighs bone in with skin.
I decided to use salt pepper garlic and onion power on a rack over a foil pan, uncovered in the fridge.
Asking if I should rinse off or pat down before cooking?
trying to min the salt if possible ?
Going on a pellet grill @ 350

I posted late @ night, knowing not many were on line.
So? I went with Dry brine.

I would pat the skin dry because I assume that you're going for the crispy skin.. otherwise go for it! I bet they will be tasty!

 

[voyager 663rd]

Never rinse chicken as it's too easy to splash elsewhere. Besides,the heat of cooking kills off anything anyways

 

[forktender]

Never rinse chicken as it's too easy to splash elsewhere. Besides,the heat of cooking kills off anything anyways

My Noni never rinsed chicken, I'm kind of OCD when it comes to chicken.
I fill a stockpot with H₂O, add 1/4 cup of salt, and soak chicken for a few minutes, then pat it dry with paper towels, it's my way of rinsing it.
I suppose you could do the same without using the salt to rinse it down.