Cuchulain Libby 
BBQ list
7/20/02

2. My Citrus Brine:

In a large stock pot, heat 1 qt water to not-quite simmering. Dissolve 1 cup
Kosher salt. If you stop right here and add 3 qts cold water, you have a
basic brine. You could add the chicken and soak it a day or 2 in the fridge
and you would have the juiciest chicken you've ever eaten. Or take your
brined bird and -then- do what the other guys suggest. But if you're lazy
like me you could flavor the brine.

Make the brine above but add:
Citrus juices and rinds
Garlic
White onions
Serrano chiles
Cilantro
Brown sugar
Extra Virgin Olive Oil
Whole or lightly crushed, roasted Corriander and Cumin seed
White Tequila
Fresh cracked pepper

Don't worry about the salt. Kosher salt by volume is half the weight of
table salt.

You could cook this whole or split, indirect or direct. If cooking whole put
a bunch of the solids in the cavity. Either way put slices of the citrus
under the skin.

I use the chicken to make chicken burritos.

-Hound

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The Fat Man's Chicken Kickin' Brine(TM)


2 gallons water
1 1/4 cups pickling salt
3/4 cup brown sugar
3 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon ground sage
2 tablespoons crushed red pepper
1 tablespoon freshly ground black pepper
4  bay leaves
1 tablespoon Old Bay Seasoning
1 tablespoon Dave's Insanity Sauce; optional
2 tablespoons Italian seasoning

Some folks want to heat the brine to dissolve the salt and sugar faster. I
use a wand or stick blender and mix it cold. In either case, make sure the
brine is COLD before dunking the birds. Keep it well under 40 for the
duration of the soaking.

33 works just fine for me if the birds are completely thawed.

This brine was originally developed for turkeys. It's outstanding in that
application by itself.  I like to inject them with a 50/50 mix of honey +
butter just before putting them in the smoke.  The injection makes for a
"no-leftovers" bird.

The brine is equally suited for use on chickens with only one modification;
lessen the sage content.

I soak turkeys a minimum of three days prior to smoking and chickens a
minimum of 2 with a maximum of three days.
Yield:
"2 gallons"

