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Ruby Red Lip
 
Group: Forum Members
Last Login: 5/3/2009 10:35:09 AM
Posts: 34,
Visits: 481
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| Well I can't remember actual amounts but the brine consisted of apple juice, salt, brown sugar, peppercorns, orange peels, cloves, and thyme. The chickens brined in that for about 8 hours and then got 4 hours of apple wood smoke before being crisped up in the oven for about 10 minutes. Best yard bird I've ever had. Brine: 
Smoker at work: 
Done: 
"Children are our future. Unless we stop them now!!"
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White Marlin
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Last Login: Today @ 7:21:08 PM
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dayum that looks good!!!!
  
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Trigger
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Last Login: Today @ 9:48:42 AM
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That looks awful gooooood. I like that smoker to. Where bouts did ya get it.
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Grand Daughter #2 I'm alright your alright everything is alright" IS NOT ALRIGHT
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Ruby Red Lip
Group: Forum Members
Last Login: 5/3/2009 10:35:09 AM
Posts: 34,
Visits: 481
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That's the Bradley smoker. I got mine from the local Bass Pro Shop. You can also order them online from Cabela's, Bass Pro, and various other stores. I love it. Easy to use, the food that comes out is amazing, and cleanup is super fast.
"Children are our future. Unless we stop them now!!"
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Grouper
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| Sweeet, now that everybody's mouth is watering....give us a call next time you do that. Anyway here's one for ya. Brine Brines are sort of like marinades. They tend to balance salt and sugar,
which works its way into the meat through osmosis. It's a good way to infuse
moisture and flavor into meat that tends to dry out as it cooks.
Brines work especially well with poultry and pork chops. 2 gallons water
1 c brown sugar
1 c white sugar
2 c kosher salt
6 bay leaves
3 lemons - sliced
3 onions - sliced
6 garlic cloves - crushed
2 Tbs peppercorns Mix water, salt, and sugars in hot water until melted. Stir in other ingredients. Cool to refrigerator temp. Marinate overnight.
Cape Horn 17, 115 Yamaha Catching what I can and keeping what I'm allowed.
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