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IDK if this has come up in the grilling thread but am I the only one who every time I'm in a grocery store of a chain I haven't been to or in a different city, goes to check out the spice section to see if there's anything I haven't seen to try?
I don't really measure...just enough for a light coating on the skin. It's really salty, so the salt draws out the moisture from the skin, but does leave some salty flavor.
BTW...@FirePlugDawg is spot on when recommending a brine; it's delicious!
Nope...I do it every time as well!
have not tried b soda, have seen egg wash, and butter wash, also have heard of the hot and fast trend used on chicken to get more crunch.... but like everything else be careful of sugar in rub if going high heat. i also dont see how hot and fast chicken would not be dry....even spatch to even it out....if someone on here trys it pls post..
Guys, not to take anything away from how you prep your chicken for crispier skin, but I use baking powder not baking soda. Many times the two are confused when it comes to cooking, but if you prefer soda over powder, go for it.
I use the baking powder when doing wings, I cover them by placing powder in a shaker and then place in fridge 2-3 hrs before placing on grill. I’ve had great results to get the crispy skin we desire!
I believe I said soda earlier but meant powder. Every thing I have read for research stated powder and never soda haha. That on me ghost bro
Thinking about putting you in "timeout" for 24 hrs....😆
This thread is making me hungry.
Personally, I love using pickle juice as a brine. I add in garlic to it and use longhorn’s seasoning before cooking.
I have to go to the store now...
Hahaha
Little off topic but going down to Carrollton tomorrow, anyone recommend a good burger joint?
I was out of powder a few weeks ago and used this handy conversion, on the left. Worked well.
Thanks for the tip. Nice.
I don’t but I have gotten in the habit of stopping at Po-Dunk liquor stores to check for hidden treasures.
@JRT812 bro you are on the right path. I can tell you’ve been doing your research. PECAN wood is my favorite for smoking any kind of bird. It’s not even close in my book. Only thing I would add is, in my opinion, brining doesn’t need to be for 24 hours. You can tell a difference after just 10 minutes. A couple to three hours will be fine. The baking soda trick above is nice and one I forget. I was pleased to see you spatchcocked the bird. That is 100% the way to go.
Smoked turkey for Thanksgiving, prepared the same, is amazing
Thanks bankwalker bro! The last turkey I smoked I brined for 10 hrs and it came out great. My intention with this next yard bard is in a brine for around 3-4 hrs depending on when I get home. So we’re on the same page.
I wish I would not have used all of my pecan wood because I can’t and haven’t been able to find anymore in my neck of the woods. Just overpriced chunks at academy.
The guy I purchased wood from can’t find any either