Question about my breasts

Discussion in 'Poultry' started by smoke freak, Oct 27, 2007.

  1. smoke freak

    smoke freak StickBurners

    Have a large pack of bone in chicken breasts in my freezer. Perhaps too long. Maybe a little freezer burnt? My question is will brining and smoking cover up the foul taste that sometimes comes with freezer burn? Was also considering marinating in white barbecue sauce instead of brine. Any advice here? Throwing it away is not an option. Ill take my chances, eh.

    Also does anyone know about bacon wrapped smoked chicken livers? I know I read about it some where.
  2. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Couldn't you just cut out the burn part? I wish I could help you out but I use my foodsaver and haven't really had to deal with Freezer burn. As far as the bacon and chicken livers go, I'm sure the catfish would go for that. I never heard about them, hope someone will come along soon and help you out. Sorry about the catfish remark, but that's the only thing I ever use chicken livers for.
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    I use a food saver too and it helps tremendously on freezer burn (i.e.-none).
    The brining will make the chicken moist, use rub/glaze/sauce if you're worried about the taste, and like Smokin said, you can always cut off the burnt part.

    BTW......I use chicken livers for bait too, not for eatin'. [​IMG]
  4. smoke freak

    smoke freak StickBurners

    Hey, I been called worse than "catfish" before. Just gotta thing for perfectly fried chicken livers. Gotta be better with smoke!
    By the way ,I use beef liver for fishin cause that stuff aint worth eatin, any way you cook it!!!!
  5. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Deep fried chicken gizzards smothered in bbq sauce rule! [​IMG]
  6. shellbellc

    shellbellc Master of the Pit OTBS Member

    I did some bacon wrapped gizzards a couple of months ago for a friend of mine. The bacon was a little thick so the gizzards were done before the bacon. I took them out of the smoker and under the broiler to crisp the bacon. Everyone loved them!
  7. geek with fire

    geek with fire Master of the Pit OTBS Member

    I've tried this with fish, but never chicken. What I've done is to make a mostly salt based rub (actually a cure). Dry rub the mix on the thawed chicken in the fridge for at least 2 hours. Then wash the mix off and marinade the chicken in your choice of liquid over night.

    The salt will draw out some of the freezer taste. Unfortunately, it will also pull moisture out of the bird, so make sure your marinade has time to do it's job. You could even inject for some added insurance.

    Hope this helps,

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