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Chicken Please share your Chicken Receipes here!!

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  #11  
Old 01-20-2012, 03:23 PM
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Quote:
Originally Posted by spydermike72 View Post
Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....
yep, that's what I was going to say, not that it works really good, but it is the standard brine recipe.
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  #12  
Old 01-20-2012, 03:39 PM
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Quote:
Originally Posted by Joneser View Post
Cornmeal?
That looks like a nice Catfish dredge, I would have never thought to put cornmeal in for chicken...how was it?
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Originally Posted by Ron_L View Post
Now THAT's a brine!

Nice looking plate of food, Derek! Good job.

One thought for the next time you want to brine chicken pieces... 2 1/2 hours is probably too long. Chicken pieces aren't very big so the general consensus is about an hour in the brine is enough. Did you notice any saltiness to the meat?
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Originally Posted by sfisch View Post
Derek, is that really you?
Very nice job, bet it was excellent!

Scott
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Originally Posted by Bbq Bubba View Post
Hold the press, Derek finally nailed one!

Brine is perfect. Chicken made me hungry, especially the mac n cheese.
Quote:
Originally Posted by spydermike72 View Post
Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....
First of all I like to thank everyone.


Bubba Try the Mac N cheese at lock harts, It's good tasting. And the cornmeal gives it a little texture.


Scott, Yup it's really me.

Mike, That's what it says in my Charcuterie cook book, This time I took the base brine recipe and followed it.

but added a few things more to it.

I could bring the deep fried Mac N cheese down to Eagle practice cook.
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  #13  
Old 01-20-2012, 05:53 PM
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If you find yourself like me tonight with a dinner of Toast, Look at theses pics while you eat. Seems to make the toast taste a bit better. Looks Great Dude!
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  #14  
Old 01-20-2012, 07:41 PM
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Thank you JS I will be sharing a lot more recipes from now on ok guys and gals.
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  #15  
Old 01-20-2012, 09:38 PM
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Thanks Geoff, Maybe it was it or it wasn't you have you're own thoughts and opinions, you can use them when ever you like.


Turned out good though and I hope you guys will give it a shot.
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  #16  
Old 01-20-2012, 10:54 PM
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Looks Great Derek!!!
Keep Cooking!
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  #17  
Old 01-21-2012, 05:17 AM
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Quote:
Originally Posted by spydermike72 View Post
Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....
That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-bri...-turkey-306144

What's standard to some, may not be standard to others.
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  #18  
Old 01-21-2012, 07:17 AM
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Quote:
Originally Posted by crewdawg52 View Post
That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-bri...-turkey-306144

What's standard to some, may not be standard to others.
I see your brine recipe and raise it one... Point taken, but my original point was Derek used what most in the bbq world (at least those that I have read and spoken to) refer to as a standard brine. YMMV!!

http://bbq.about.com/od/brinerecipes/r/bl90821a.htm
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  #19  
Old 01-21-2012, 08:25 AM
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Quote:
Originally Posted by crewdawg52 View Post
That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-bri...-turkey-306144

What's standard to some, may not be standard to others.
I would call that a pretty weak brine. You'll notice it says to soak for 2 hrs OR overnight.
I agree with and also use the 1-1-1 brine as a base.

And BTW, it's standard to use Pecan with chicken.
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  #20  
Old 01-21-2012, 10:43 AM
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Is that the "Bubba Standard?"
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