On 17-Jan-2008, Denny Wheeler wrote:

On Tue, 15 Jan 2008 22:58:26 GMT, "Brick"
wrote:

Hound's brine is the bomb, but it leans heavy on the fresh
citrus. Twenty-four hours in Hounds brine is good, but 48 is a bit of an
over-kill. TFM's brine isn't quite as volatile and 48 hours makes a
pretty good
chicken.

I've seen the recipe for Hound's brine several times, and I know I
could find it again; don't recall ever seeing the same for TFM's.

Anyone feel like posting it?

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-

I found these in my archive. Don't know who posted them. I seem
to have omitted such notes. I've used both brines and give both
high points. I prefer Hound's brine in a reduced citrus form.
The one time I followed his recipe to the letter, it produced a
bird that tasted more like the citrus then anything else. Building
the recipe from bottled juices resulted in a bird more to my liking.
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Many of us have heard of TFM's brine. This is hounds brine.
Enjoy!!!!!!

Happy Q'en,
BBQ

Hound's Citrus Brined Chicken

Prepare the brine:
1 gallon water
1 cup Kosher salt or 1/2 cup table salt
juice of 3 oranges
juice of three limes
juice of three lemons
rinds from same
1 sliced white onion
1 head of garlic, crushed
stems from a bunch of cilantro, chopped
serranos to taste, minimum of 4
rough ground cumin and coriander 2 Tbsp each
1/4 cup chili powder or any ground chile you prefer
(1/4 cup onion powder is optional)
(1/4cup garlic powder is optional)

Place the bird(s) and plenty of brine solution in a ziploc bag(s) and
leave refrigerated overnight prior to cooking. A cooler works fine also.
I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen
soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1
gallon of water} An hour before cooking take the bird out and
thoroughly wash it down with cold water for at least 30 seconds. You
can place aromatics like garlic heads, apples, citrus in the cavity of
the bird for the cooking. I like also to place orange slices between
skin and meat. Smoke rear end of chicken toward the fire for 45
minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as
necessary to avoid charring. Cooking this way will result in inedible
skin, but juicy chicken. If you like the crispy skin then place the
chicken near the firebox. This works for either chickens or turkeys.
If you eliminate the brine (salt and water) the rest of the recipe makes
an excellent marinade for grilled chicken.


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TFM's Brine

Ingredients:
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Preparation:
Combine all the ingredients in a stock pot. Bring to a
boil, turn heat down to a simmer. Simmer and stir
frequently until all the ingredients are dissolved.
Allow to cool to room temperature before immersing the
meat. Use for 2 chickens

--
Brick(Youth is wasted on young people)