black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
in preparation for the LSU vs Alabama game, my father is brining some chicken for the bbq... here's the recipe handed to him from a buddy:
1/3 cup kosher salt
1/3 cup dark brown sugar
1/3 cup maple syrup
1/2 cup myer's dark rum
2 minced jalapeno peppers
1 large yellow onion, chopped
2 T hickory smoke flavoring
2 T whole allspice
2 cloves garlic, minced
2 T sweet, dehydrated bell peppers
Durkee all-purpose seasoning (no salt)
1. dissolve the sugar, salt, and syrup in hot water and quickly cool the mixture down by dumping-in about a tray of ice cubes.
2. prep the remaining ingredients and add to an 8-10 quart SST bowl-making sure the water temperature is COLD.
3. clean the chicken and add to the bowl and fill with COLD water to completely cover the chicken.
4. add a few more ice cubes on top to help keep the chicken under water.
5. refrigerate for a minimum of 2 hours and up to 6 hours.
he's using this brine for 2 whole chickens cut into quarters. i'll let y'all know how it turns out later.
1/3 cup kosher salt
1/3 cup dark brown sugar
1/3 cup maple syrup
1/2 cup myer's dark rum
2 minced jalapeno peppers
1 large yellow onion, chopped
2 T hickory smoke flavoring
2 T whole allspice
2 cloves garlic, minced
2 T sweet, dehydrated bell peppers
Durkee all-purpose seasoning (no salt)
1. dissolve the sugar, salt, and syrup in hot water and quickly cool the mixture down by dumping-in about a tray of ice cubes.
2. prep the remaining ingredients and add to an 8-10 quart SST bowl-making sure the water temperature is COLD.
3. clean the chicken and add to the bowl and fill with COLD water to completely cover the chicken.
4. add a few more ice cubes on top to help keep the chicken under water.
5. refrigerate for a minimum of 2 hours and up to 6 hours.
he's using this brine for 2 whole chickens cut into quarters. i'll let y'all know how it turns out later.
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