Hey folks, new member here with a question. I recently purchased Meathead's book, and surfing this site. One thing I'm a little confused on is the dry brining of chicken. I have a Tyson whole chicken, about 6lbs, that I want to grill up this weekend. I remember reading that with whole chickens and turkey that you need to look out for birds that have salt added already. I looked for some of the key words Meathead mentions like, enhanced, self basting, etc. The label says "contains up to 12% chicken broth, sea salt, and natural chiken flavorings"
Would you give me your opinion on if you would brine this bird, or assume that the already added sea salt is sufficient. Thanks in advance for your thoughts.
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Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
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SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
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Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Not sure what rub or seasoning you are planning on using on that bird... but I wouldn't add much if at all any salt especially if whatever you are going to use on it for a seasoning already has salt in the mix.
Thank you. Most of the rubs I use have no salt added. I have been dry brining beef and pork for so time now, but my hang up is with poultry. I don't cook much of it because it is not my preference, but I am trying to get more well rounded in my cooks.
E.W. honestly I cook a good bit of chicken and have never hurt it by adding a little salt but I fairly consistently buy the same brand so I know what I'm getting. Trial and error. If you are doing quarters do some with a dry brine and some without and see what you think.
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You really need to check the SODIUM content on the package. Saltiness is subjective. I've added a salty rub and a salty injection to every turkey I have cooked and they were all swimming in a solution. I recently had a boneless picnic that had "plenty salt" in its solution that was bland as crap.
Yeah, we tend to prefer to add salt after the meat is cooked. Most of my family is quite salt sensitive, taste wise. So, if someone is labeled like this chicken, I don't add salt at all. :-)
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