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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Hounds Brine
I am seeing a lot of references to Hounds Brine. Can anyone point me in the
direction of this reciepe. Would like to consider it for the thanksgiving bird. Many thanks. ken |
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Hounds Brine
On 11/25/03 9:01 AM, in article
, "BUDWORTH" > wrote: > I am seeing a lot of references to Hounds Brine. Can anyone point me in the > direction of this reciepe. Would like to consider it for the thanksgiving > bird. > Many thanks. > ken Google, m'friend, Google. http://groups.google.com/groups?hl=e...=8dbe298071474 767&rnum=6 While yer at it, take a peek at The Fat Man's Brine. http://groups.google.com/groups?hl=e...lm=vl8mq318qb6 ha3%40corp.supernews.com&rnum=4 Good Luck. |
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Hounds Brine
BUDWORTH wrote:
> I am seeing a lot of references to Hounds Brine. Can anyone point me in the > direction of this reciepe. Would like to consider it for the thanksgiving bird. > Many thanks. Google is your friend. All hail the Hound! ***************************** 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. -- Aloha, Nathan Lau San Jose, CA #include <std.disclaimer> |
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Hounds Brine
Thanks for the quick response. They both look good. May have to get two
turkeys. Ken |
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