Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
I always rinses also...to be on the safe side of too salty..but seems like Chef Paul posted a newspaper article on brining..written by some fancy cooks.. that said..no need to rinse unless you go over a cup of salt per gallon of water. Cooked for a small wedding reception this weekend. Order was for 6 briskets...3 picnics and 10 chickens. Cranked Fred up Friday night with pecan..oak..mesquite and plum while the chicks started brining themselves in a big ice chest. Had the cows and pigs in the bag and me in the sack by 5 AM. About 10 AM..drug the birds out of the brine..rinsed..and split em down the back. Grilled slow direct over lump. Delivered the whole barnyard at 3 PM today. Wasnt invited to the party so wont know till Monday whether there be a braggin session or a lynching:)..If Im still alive will report back on that..but this be the brine I used. Usually turns out purty good. Posted to bbq-digest by "Jeff D. Wheeler" on May 23, 1999, converted by MM_Buster v2.0l.
