I've been using this site frequently, and more so the last year since my outdoor kitchen was completed. I'm planning to cook about half of my Thanksgiving dinner out here.
I was considering brining a big pile of turkey thighs that I will grill on Thursday, but it sounds like you don't recommend a wet brine for poultry. Simon & Garfunkel rub it is!
Not trying to jam your plans up, but many (including me) have not been crazy about the S&G rub.
If you haven't used it before and since you are using cut pieces and not a whole turkey you may want to hedge your bets and only do 1/2 in the S&G and 1/2 in another seasoning just in case.
A good OTS is Tony Chachere's, but I have seen many give advice to just dry brine and inject with butter.
Welcome!
Last edited by HC in SC; November 26, 2014, 04:56 AM.
Nice rig. I have the same grill in the 38" version. I love it. And since you are making thighs, why not experiment with wet and dry brines. You have so many options with thighs.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I like to wet brine cut pieces. Here's my poultry brine: 1 gallon cold water, 1 C table salt, 1 C sugar, brine 1 hr (for chicken) 2 hrs probably for turkey. That is, assuming it's not enhanced, self basting, yada yada. Dry the pieces, especially the skins, off real well. Add a spritz of spray oil like Pam, then some pepper. Then grill/smoke!
Nice outdoor kitchen by the way!
Since this is your first post, Welcome! Please check out our homework assignment post for new members, it contains lots of how-tos and please-dos! Hope to hear & see more from you.
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