Brined Chicken


 
RDOwens

RDOwens

TVWBB Super Fan
Last summer I printed Wiviott's 5 Easy Dinners Course. I decided to tackle them this summer. Last week I cooked his Mojo Chicken. Today, I did his brined chicken.

The flavor of the chicken was rather non-existent; I guess I should have seasoned them more heavily. His lessons are about the fire, but I will say I never had such a moist bird in my life. My goodness these were juicy.

My wife has requested Roadside Chicken next. Bryan, she loves that stuff. I am thinking about brining the chicken prior to the marinade. She doesn't want me to mess with it, but I am really impressed with how juicy these chickens were today. Good stuff!

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RD, the chicken looks fantastic, great job.
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The one thing you have to watch with brining, and then doing the RS chicken, is it could turn out to be too salty for you.
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I brined my chicken for today's cook; first time I ever brined.... Will let you know how they turn out.... but yours look wonderful... hope mine do as well.
 
First: Really pretty chicken!
If doing the Roadside Chicken, I'd marinade but wouldn't brine. Between doing a marinade and the cooking technique, you'll have moist and great tasting chicken!
 
RD
I agree with Bryan, brinning first and then marinating with the Roadside Chicken recipe seems to enhance the saltiness of the chicken.
Brining does contribute to the moistness of the chicken and is my favourite way of cooking chicken. I found that any marinade should be a sweet variety and only done for 1/2 to 1 hour if the chicken has been brined.

Regards
 
Personally I think its one or the other not both. I have been playing with a couple of mainades and they have worked well. Also still juicy. However when you brine I think it is almost impossible to make dry chicken. Good looking birds! Vince
 
That picture could be on the cover of Gourmet. I've been wanting to do some brined birds for awhile now but I wasn't sure what would come out. This is the inspiration I've been needing.

Where did you get the "Five Easy Dinners" course from? You say you printed it, is there a link or is it something you pay for?
 
Gary Wiviott used to have a web site with his lessons on it. This spring he packaged those recipes into book form for purchase. Away went the free online lessons.

His first one is on his site. There's a forum there in which others may be gleaned. I am not certain.
 
That picture is "Cover" quality...
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My cook turned out awesome; but my pics do not measure up to his.... The FAM says it was my best chicken EVER... so I am going to enjoy their compliments... it was my first brining... and I WILL brine my poultry from now on; UNLESS I am going do a marinade, i.e. my next chicken cook is going to be a huli huli and I will marinate that. but that pic IS excellent... well done JD... you are my new hero
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D. L. Whitehead:
Hi RD,

Do you have the URL of the old site or of the individual lessons. They may have been archived...

### </div></BLOCKQUOTE>
I just found it.
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www.wiviott.com

**This is the archived version, not a link to his original site.**
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Bill
 
I feel like such an idiot; I ordered his book from Amazon last Thursday.....
Order Placed: July 30, 2009
Amazon.com order number: 102-4276119-0064247
Low & Slow: Master the Art of Barbecue in 5 Easy Lessons [Paperback]
It should be here Monday... sorry for the post.. but thanks for putting me onto him
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Thanks for the link! I've been reading the sample first lesson in the book on the first site and he seems to talk some trash about TVWB. To quote him:

"Stop reading the Virtual Weber site. It’s a great resource, but if you pick up techniques and methods fromWeb sites and try to incorporate theminto the Program, things get confusing and don’t work well. Virtual Weber and I have very different philosophies on barbecue. The site is populated by engineers who tend to put toomuch emphasis on things like time charts and ambient temperature. My Program cares about none of that. Start the fire, put the meat in the cooker, and leave it the hell alone."

I don't know about this guy.
Nonetheless, a recipe is a recipe and obviously this one is good.
 
He is the real deal.... there are just different ways to do things... listen to everyone and develop your own plan..... WE love this site and it's kewel to defend it; however, there is room for different opinions in Q as in life.... IS THIS A GREAT COUNTRY OR WHAT
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