A blog about competition BBQ, smoking, grilling, cooking in general, including recipes for beginners, and just all around Foodie stuff. We will also review the occasional restaurant and perhaps a product or two. Check back during the year for competition pictures and results.
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Monday, September 23, 2013
Easy Poultry Brine
I always use this brine when I am smoking chicken, turkey, or any thing with wings. It really does tenderize the meat and take out all of those bad juices. I always reference this recipe in my poultry posts. So, I decided to make my life (and yours) easier and make a separate link.
Here is the recipe:
BOS's Chicken Brine:
1gallonWater ¾cupKosher Salt ¾ cupBrown Sugar 2TbspGranulated Garlic 2TbspChili Powder ¼ cupOrange Juice ⅛ cupWorcestershire Sauce Mix and bring to boil. Cool and place in frig overnight.
I usually brine my legs and thighs for two hours, bone-in breasts for four hours, whole birds get an overnight swim. I hope this helps. Thanks for stopping by. Bill