Home |
Search |
Today's Posts |
![]() |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
Just a couple quick questions. Does the brine have to be cooked at all, and
do the serranos go in whole or chopped? Hound's Citrus Brined Chicken Prepare the brine: 1 gallon water 1 cup Kosher salt or 1/2 cup table salt juice of 3 oranges juice of three limes juice of three lemons rinds from same 1 sliced white onion 1 head of garlic, crushed stems from a bunch of cilantro, chopped serranos to taste, minimum of 4 rough ground cumin and coriander 2 Tbsp each 1/4 cup chili powder or any ground chile you prefer (1/4 cup onion powder is optional) (1/4cup garlic powder is optional) Place the bird(s) and plenty of brine solution in a ziploc bag(s) and leave refrigerated overnight prior to cooking. A cooler works fine also. I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 gallon of water} An hour before cooking take the bird out and thoroughly wash it down with cold water for at least 30 seconds. You can place aromatics like garlic heads, apples, citrus in the cavity of the bird for the cooking. I like also to place orange slices between skin and meat. Smoke rear end of chicken toward the fire for 45 minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as necessary to avoid charring. Cooking this way will result in inedible skin, but juicy chicken. If you like the crispy skin then place the chicken near the firebox. This works for either chickens or turkeys. If you eliminate the brine (salt and water) the rest of the recipe makes an excellent marinade for grilled chicken. -- You're just jealous because the voices only talk to me. |
|
|||
|
|||
![]()
"tranch" > wrote:
> Just a couple quick questions. Does the brine have to be cooked at all, > and do the serranos go in whole or chopped? > > Hound's Citrus Brined Chicken > My experience (admitedly limited). You only have to cook it if yer gonna use it as a dip after it's been in contact with raw bird. The more ya chop the Serranos, the more flavor they'll add. Hopefully, my betters will correct me. ;-) -- Nick. To send your support to Any of Our Troops in Harm's Way, go to: http://anysoldier.com/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
|
|||
|
|||
![]() > wrote in message > "tranch" > wrote: >> Just a couple quick questions. Does the brine have to be cooked at >> all, >> and do the serranos go in whole or chopped? >> >> Hound's Citrus Brined Chicken >> > My experience (admitedly limited). You only have to cook it if yer > gonna > use it as a dip after it's been in contact with raw bird. The more > ya chop > the Serranos, the more flavor they'll add. Hopefully, my betters > will > correct me. ;-) > All I'll add is that the salt dissolves better (faster) in warmer water. I have boiled the brine, but that changes the taste because the sugars in the citrus begin to caramalize (or something). The powders do also seem to mix in faster with the hot or warm water. BOB |
|
|||
|
|||
![]()
BOB wrote:
> > All I'll add is that the salt dissolves better (faster) in warmer > water. I have boiled the brine, but that changes the taste because > the sugars in the citrus begin to caramalize (or something). The > powders do also seem to mix in faster with the hot or warm water. I generally dissolve the sugar and salt in hot water off the heat. I add spices and herbs while it is still warm and then use ice and cold water to get to the correct volume. That way I don't have to worry about undissolved ingredients or having to chill the brine before I can use it. -- Matthew I'm a contractor. If you want an opinion, I'll sell you one. Which one do you want? |
|
|||
|
|||
![]() "tranch" > wrote in message news ![]() > Just a couple quick questions. Does the brine have to be cooked at all, > and do the serranos go in whole or chopped? > > Hound's Citrus Brined Chicken > > Prepare the brine: > 1 gallon water > 1 cup Kosher salt or 1/2 cup table salt > juice of 3 oranges > juice of three limes > juice of three lemons > rinds from same > 1 sliced white onion > 1 head of garlic, crushed > stems from a bunch of cilantro, chopped > serranos to taste, minimum of 4 > rough ground cumin and coriander 2 Tbsp each > 1/4 cup chili powder or any ground chile you prefer > (1/4 cup onion powder is optional) > (1/4cup garlic powder is optional) > > Place the bird(s) and plenty of brine solution in a ziploc bag(s) and > leave refrigerated overnight prior to cooking. A cooler works fine > also. > I use a 5 gal beverage cooler for all but the biggest turkeys. > Frozen > soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 > gallon of water} An hour before cooking take the bird out and > thoroughly wash it down with cold water for at least 30 seconds. You > can place aromatics like garlic heads, apples, citrus in the cavity of > the bird for the cooking. I like also to place orange slices between > skin and meat. Smoke rear end of chicken toward the fire for 45 > minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as > necessary to avoid charring. Cooking this way will result in inedible > skin, but juicy chicken. If you like the crispy skin then place the > chicken near the firebox. This works for either chickens or turkeys. > If you eliminate the brine (salt and water) the rest of the recipe > makes > an excellent marinade for grilled chicken. > > > -- > You're just jealous because the voices only talk to me. >I've used it severl times and have never heated it. I never have that much >time. Chop and crush everything and add more peppers. Never used less than >6-8. It doesn't make the meat spicy, only tasty. |
|
|||
|
|||
![]() "Matthew L. Martin" > wrote in message > BOB wrote: >> >> All I'll add is that the salt dissolves better (faster) in warmer >> water. I have boiled the brine, but that changes the taste because >> the sugars in the citrus begin to caramalize (or something). The >> powders do also seem to mix in faster with the hot or warm water. > > I generally dissolve the sugar and salt in hot water off the heat. I > add > spices and herbs while it is still warm and then use ice and cold > water > to get to the correct volume. That way I don't have to worry about > undissolved ingredients or having to chill the brine before I can > use it. > That's probrbly the best way. I, too, like to use only part of the water and add ice, but sometimes I will add all of the ingredients to the heated water. It seems to turn out better if I don't add the fresh ingredients 'til after it's cooled a bit. BOB |
|
|||
|
|||
![]()
This brine with the same salt concentration works well prior to grilling
chicken or any other fowl. Brine the breast, or leg-thigh for an hour or so before grilling and it improves everything. "tranch" > wrote in message news ![]() > Just a couple quick questions. Does the brine have to be cooked at all, > and do the serranos go in whole or chopped? > > Hound's Citrus Brined Chicken > > Prepare the brine: > 1 gallon water > 1 cup Kosher salt or 1/2 cup table salt > juice of 3 oranges > juice of three limes > juice of three lemons > rinds from same > 1 sliced white onion > 1 head of garlic, crushed > stems from a bunch of cilantro, chopped > serranos to taste, minimum of 4 > rough ground cumin and coriander 2 Tbsp each > 1/4 cup chili powder or any ground chile you prefer > (1/4 cup onion powder is optional) > (1/4cup garlic powder is optional) > > Place the bird(s) and plenty of brine solution in a ziploc bag(s) and > leave refrigerated overnight prior to cooking. A cooler works fine > also. > I use a 5 gal beverage cooler for all but the biggest turkeys. > Frozen > soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 > gallon of water} An hour before cooking take the bird out and > thoroughly wash it down with cold water for at least 30 seconds. You > can place aromatics like garlic heads, apples, citrus in the cavity of > the bird for the cooking. I like also to place orange slices between > skin and meat. Smoke rear end of chicken toward the fire for 45 > minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as > necessary to avoid charring. Cooking this way will result in inedible > skin, but juicy chicken. If you like the crispy skin then place the > chicken near the firebox. This works for either chickens or turkeys. > If you eliminate the brine (salt and water) the rest of the recipe > makes > an excellent marinade for grilled chicken. > > > -- > You're just jealous because the voices only talk to me. > |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
hound's brine need some clarification | Barbecue | |||
Fat Man and Hound Brine | Barbecue | |||
Hound's Citrus Brine | Barbecue | |||
Hound's Citrus Brine | Barbecue | |||
Questions on Hound's Brine | Barbecue |