I have decided that I like chicken that hasn’t been dry brined for more then a hour but beef and pork 24 hrs is always good
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No more dry brine yard bird
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Hummm... I’ll bite. Why? Your decision interests me very much as a professional. Is this just for grilled or smoked chicken? How about oven or grill with no smoke and just coal?
what part of the chicken?
very interesting.
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
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I short dry brine when grilling, and long dry brine when smoking. Smoking takes long enough to dry poultry out.
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Fire Art try slathering with mayo as your binder on poultry. Go pretty thick. Works well with grilled fish too. Brings some salt into play so lighten it a bit.
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