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Hermitage1
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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Club Member
- Jan 2016
- 2218
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
Welcome from NJ! I haven't tried this yet but it makes sense. Injecting the brine instead of soaking it. Keeps the skin dry for better crispy skin. You can learn more here: https://www.chefsteps.com/activities/brining-poultry
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@Hermitage 1 Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Now for Dry Brining Chicken, I typically do with Kosher Salt & Granulated Garlic Powder, Onion Powder and Rest Grind Black Pepper at least overnight but More Typically We Buy the Large Packages of the Legs and Thighs (Can't Afford Wings â“) Brine them and Repack Mixed Legs & Thighs and FREEZE for later! Works Great!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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