6:21 PM 10/24/98
bbq list

O'Reilly's Smoked and Brined Chicken

2 whole chickens (3 1/2 lb. each)
1 gallon water
3/4 cup salt  (I use kosher salt)
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each dried tarragon, thyme, and black pepper
1/4 cup olive oil

Wash birds inside and out. Put water in a large non-aluminum container (I
bought a new 5-gallon bucket from Home Depot for this), add salt and sugar
and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge
birds and weigh them down with a heavy plate so they stay submerged.
Refrigerate overnight.

Remove birds from brine and wash inside and out. Pat dry. (They say you can
reserve the brine for future use, but I have never tried this -- I just
throw it out!)

Smoke birds according to the type of smoker you will be using. You can add
additional seasoning to the birds before smoking them, just don't add any
more salt. Baste birds with the olive oil during latter stages of smoking
to
give them a golden brown color!

Good Luck!

Chuck Smith
cvsmith@pdq.net

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FAt Man's Brine

Hey, Fats!  Will you share your basic brine again?  After so many rave
reviews, I'd like to retain it for cooking files.  Have you brined pork?

Thanks,

Candy
======

Why sure.  It's not what I'd call basic though.  Basic for me would be salt
and garlic in water.

Brined pork?  No, not yet.  I understand there may be some benefits though.
You got a good pork brine?

BTW, this brine was developed for turkeys.  For chickens, it's a bit heavy
on the sage.
One more thing I've been doing of late is injecting the holy shit out of
them with honey butter.  You can figure about 4 lbs. per person that way.
Inject them right before you smoke them.  50% honey - 50% butter.  I reckon
I get about 2 tbsp in a 15 pound turkey.

2 gallons water
1 1/4 cup pickling salt
3/4 cup brown sugar
3 tbsp. garlic powder
1 tbsp chili powder
1 tbsp ground sage
2 tbsp crushed red pepper
1 tbsb fresh black pepper
4 bay leaves
1 tbsp Old bay seasoning
1 tbsp Dave's Insanity Sauce
2 tbsp Italian seasoning (oregano, marjoram, thyme, rosemary and sage)

The Fat Man

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Don in Montana BBQ List

Kurt,
         Heres my all around brine for turkeys and poultry. As far as cure
or
not its up to you, I can't tell the difference myself beings the brine is
salt
anyway. Don't know nothing about pea meal bacon and there are some very good
pastarmi makers on the list that can help you there. Have never had a
complaint
on my turkeys.
Brine, for one gallon water
1/4 cup vinegar (white)
1 tbl pickling spice
1/2 tsp allspice
1 tbl pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
1 1/2 cups salt
1 tsp liquid smoke
1/2 cup brown sugar
1 tbl maple extract
Soak turkeys for 48 to 55 hours. Rinse and smoke

Smokin in Montana
Don

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Injection for Fried Turkey Wendy H BBQ List

I found the best price for peanut oil at Sam's.  They sell it in 35# jugs.
I'd recommend you get two...one might not be quite enough.  Don't know if
you like things spicy, but here is my tried and true recipe for
injection...and it is to die for...

Melt one stick (1/4#) butter (no substitutes), add an equal or greater
amount of your favorite hot sauce (depending on how hot you like it).  I use
Frank's Hot Sauce, then add several splashes of Tabasco Habanero Sauce.  I
add garlic juice and onion juice to taste, and several glugs of liquid
shrimp and crab boil.  If you need more salt, I use plain popcorn salt, as
it is fine and dissolves easily for injection.  I think the key is to taste
as you go.  One hint:  I make it about hot enough to blow your head
off...you will find that once injected into the meat, it will taste no where
near as hot.  I like to inject 2-3 days ahead of anticipated cooking.  I
also salt, pepper and shake Tony Chachere's into the cavity and do likewise
to the outside after applying a LIGHT coating of oil.  Then, do all your
injecting from the top of the bird.  I slide the platter into a plastic
grocery bag, secure, and refrigerate, but don't forget to bring the bird to
room temperature before cooking.  My  $.02  ~W


~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Dan Gill's Brine

Amount  Measure  Ingredient  Preparation Method
                               
1 gallon add cold water
1 1/2 cups salt*
1/2 cup molasses
 1 1/2 tablespoon garlic or garlic powder crushed or minced
 1/2 tablespoon onion powder
 1/4 cup black pepper
1/2 cup lemon juice
 1/2 ounce maple flavoring
 12 ounces ginger ale
                  
                               
     Alternatively, use:

     1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion.

     * Table salt is not recommended because of the iodine. I usually use dairy
     salt which is just a good quality sterilized fine salt. I buy it from a farm
     supply store in 50 pound bags for curing meat and fish. Kosher salt works
     fine too, it just dissolves a little slower.

     Cover birds completely with brine and refrigerate overnight. In the
     morning, remove from brine and drain while preparing smoker. Rinse
     birds well inside and out. Smoke at around 250F (measured at grate level)
     to an internal temperature of 170F in the thickest part of the thigh. Basting
     with butter every few hours will give you a beautiful golden-brown skin
