Was going to try my first chicken. No need to cure it, right? Was going to try simply marinating in pure BBQ sauce overnight, any thoughts? Steve
I would smoke until almost done, then lather with sauce and finish off on a grill. Iceman's sauce is perfect for this. ;D
A lot of guys use a brine that will make it more moist. I do some every year to give neighbors for Christmas and do use some Morton Tenderquick in it, but I think most just use a brine. I also did some chickens with the half full beer in the butt... Talk about moist ;D Just put a rub on them put the beer up the rear and let them smoke/cook, very good!
Mark
When I brine, I use a salt brine with out any nitrites or nitrates. I won't use a cure in the brine, because it alters the taste of the chicken giving it a ham like taste. Many love the flavor a cure adds to poultry, I'm just not one of them. I also think that I am one of the few people that refuses to wrap bacon around chicken breast :)
Brine only over here ;)
I think the brine is more about flavor that people like. You dont need to cure it if your question is about NEED. The brine does add to flavor but i think you will find that your approach will also yield a very moist chicken tasty chicken.
Keep your vent well open with chicken especially at the first part of the smoke. Habs has posted on this several times and found it was very helpful to me with condition of skin.
Love bacon wrapped chicken breasts. See the recipe site for details on that. Just click the smoker in any of Oldman's posts. :) :) ;)
Quote from: Wildcat on February 02, 2007, 06:54:56 PM
I would smoke until almost done, then lather with sauce and finish off on a grill. Iceman's sauce is perfect for this. ;D
CAT
DING DING DING...What he said...WORD to the CAT!
TO me cooking/smoking in the BS then finishing them on the grill by far has been the best for me.
Right on MW. ;)
I can't take it anymore . Without a doubt I must try the icemans sauce 8) Ice , float me the link if
you would please . Then and only then can I be cool as ice 8) At least I'll try ;)
Coyote
Quote from: coyote on February 09, 2007, 05:11:30 PM
I can't take it anymore . Without a doubt I must try the icemans sauce 8) Ice , float me the link if
you would please . Then and only then can I be cool as ice 8) At least I'll try ;)
Coyote
This is what I do for forum members;
The sauce comes in 16 OZ. drinking mugs that have handles on them so when you use up the sauce in the mug you end up with a neat beer mug.
I pack 4 mugs in a prepaid priority flat rate postal box and mail them to you.
I sell them at cost to forum members for $5.00 per jar plus the $10.00 postal charge.
Basically you end up with 4 mugs of sauce FOB your address for a total of $30.00.
For first time orders I throw in a spice rub pack and a Goose Bay apron.
I sell locally and to forum members only. I enjoy doing it for you folks on the forum.
(Old's) once told me it would be a crime if you folks couldn't try it so I made it available to the forum.
I send an invoice along with the package and AFTER you receive it and are happy with it you can mail me a check. I work off the honor system with forum members and trust you to send the check or money order after you get the sauce.
If and when you decide to order some just drop me an e-mail with a shipping address and your forum name along with your real name so I know who I'm sending it to. That's it!
Send to Pat Gbur (iceman)
[email protected]Have a good one and keep on smoking!
Pat, Ann, and the four legged furry critters.
I have been reading "How To Grill" by Steven Raichlen that my wife gave me for my birthday. The author explains using a salt brine to keep the meat moist, espcially chicken and pork. One he writes uses i/4 cup salt, 1/4 cup brown sugar, assorted seasonings to your taste, 1 cup hot water to disolve the salt and sugar then 3 more cups of cold water. Brine for 2 hours
Iceman , The e-mail has been sent. This is very good and trusting of you :o
....I love this place ! I won't let you down.
Thanks ,
Coyote