On Thu, 4 Jun 2009 05:30:03 GMT, "Brick" >
wrote:

>
>On 3-Jun-2009, Desideria > wrote:
>
>> On Wed, 3 Jun 2009 21:59:12 GMT, "Brick" >
>> wrote:
>>
>> >
>> >On 1-Jun-2009, Desideria > wrote:
>
>. . .
>
>>
>> I agree on the marinade being used too long, but even without it,
>> there was just too much with the salt, cracked peppercorns and hot
>> pepper flakes on the chicken. At least for me that's too much.
>>
>>
>> Desideria
>
>Here is the Hound's brine in case you want to experiment.
>
>my citrus brine (thieved by Emeril):
>------------------------------------------------
>2 gallons water
>2 cups Kosher salt
>3/4 cup brown sugar, lightly packed
>Juice of 3 oranges
>" " " limes
>" " " lemons
>rinds from same
>1 sliced white onion
>! head of garlic, crushed
>most of a bunch of cilantro, chopped
>Serranos to taste, minimum 4
>Rough ground cumin and coriander 2 T ea.
>½ cup extra virgin olive oil
>1/4 cup chili powder or any ground chile you prefer
>[1/4 cup onion powder] optional
>[1/4 cup garlic powder] optional
>
>Either way, soak bird for at least a day as much as 3. I use a Gott 5 gal
>bev cooler. Use an 8 lb bag of ice in place of 1 gal water.
>
>Place only aromatics in cavity...bay leaves, garlic heads, apples, citrus,
>rosemary stems. I like to place orange slices between skin and meat.
>
>Smoke ass end towards fire for 45 minutes/lb @ 225. You can rotate as
>charring necessitates. This will result in inedible skin. If you like skin,
>cook @ 300ish. A bigger bird is a higher bird which means the top of the
>bird will cook at a higher temp. Keep this in mind. Your first bird should
>be a 14 lber.
>
>-Cuchulain Libby (Deceased)
>ICQ 83719527

Thanks, Brick!!!

I'll ignore the smoking directions, as I'm a griller and not a smoker.
I really appreciate the brine recipe though!


Desideria