I've managed to cook a good chicken on my grill and I've also burned one. Now
I'd like to try brining before I cook. I understand the chicken will be juicier
and more tasty. Does anyone have a simple, and good, brining solution recipe?

Tranch749 wrote:

> I've managed to cook a good chicken on my grill and I've also burned one. Now
> I'd like to try brining before I cook. I understand the chicken will be juicier
> and more tasty. Does anyone have a simple, and good, brining solution recipe?

For your first time keep it simple. All you need is water, salt
and sugar.

1 gallon water
3/4 C kosher salt
3/4 C sugar

If you are particularly sensitive to salt, lower the salt and
sugar to 1/2 C each.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Tranch749 wrote:
> I've managed to cook a good chicken on my grill and I've also burned
> one. Now I'd like to try brining before I cook. I understand the
> chicken will be juicier and more tasty. Does anyone have a simple,
> and good, brining solution recipe?

Take ya pick; both are excellent.

Hound's Citrus Brine
2 gallons water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemon; s
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil

Soak bird for at least a day as much as 3. I use a Gott 5 gal bev
cooler. Use an 8 lb bag of ice in place of 1 gal water. Place only
aromatics in cavity...bay leaves, garlic heads, apples, citrus,
rosemary stems. I like to place orange slices between skin and meat.
Smoke ass end towards fire for 45 minutes/lb @ 225. You can rotate as
charring necessitates. This will result in inedible skin. If you like
skin, cook @ 300ish. A bigger bird is a higher bird which means the
top of the bird will cook at a higher temp. Keep this in mind. Your
first bird should be a 14 lber.

The Fat Man's Chicken Kickin' Brine
1 gallons water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat
down to a simmer. Simmer and stir frequently until all the ingredients
are dissolved. Allow to cool to room temperature before immersing the
meat. Use for 2 chickens.
--
-frohe
Life is too short to be in a hurry

On 03 Jul 2004 19:09:35 GMT, ospam (Tranch749)
wrote:

>I've managed to cook a good chicken on my grill and I've also burned one. Now
>I'd like to try brining before I cook. I understand the chicken will be juicier
>and more tasty. Does anyone have a simple, and good, brining solution recipe?

Just remember not to use table salt. All the chemical additives will
taste nasty. Good old cheap Morton Kosher salt seems to work well for
me.

"BKahuna" > wrote in message
>
> Just remember not to use table salt. All the chemical additives will
> taste nasty. Good old cheap Morton Kosher salt seems to work well for
> me.

Check your ingredient list. Morton puts an anti-caking compound in their
kosher salt. Granule size aside, it is pretty much the same as non-iodized
table salt. Stick with Diamond brand or use pickling salt.
Ed

http://pages.cthome.net/edhome

On Sun, 04 Jul 2004 11:31:32 GMT, "Edwin Pawlowski" >
wrote:

>
>"BKahuna" > wrote in message
>>
>> Just remember not to use table salt. All the chemical additives will
>> taste nasty. Good old cheap Morton Kosher salt seems to work well for
>> me.
>
>Check your ingredient list. Morton puts an anti-caking compound in their
>kosher salt. Granule size aside, it is pretty much the same as non-iodized
>table salt. Stick with Diamond brand or use pickling salt.
>Ed

>http://pages.cthome.net/edhome
>

Maybe it's the calcium silicate, sugar, or potassium iodide that's
found in table salt, and not in Morton Kosher salt, that does it, but
using table salt in brine doesn't taste good.