Michael Richards
TVWBB Emerald Member
After seeing J Grotz cook below
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It went on my short list to make. Followed the recipe that J Grotz posted here to a tee.
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I started the brine yesterday afternoon and cooked it today on the WSM 14 with the potatoes below it.
Here is when I took the potatoes off, chicken was reading 155 at that point.
Here it is right after I pulled it off.
Thigh quarters removed, they were the best part!
And plated.
I agree with J (read his review on his original post if you haven't yet) this was my most juicy, tender, flavorful chicken I have ever made. The brine adds so much moisture to the chicken, all the different components are able to be tasted, but the brine also highlighted the true taste of the chicken better then any recipe I ever made. It is a great recipe all around!
Buttermilk Rotisserie Chicken brined in herbs and buttermilk
This is a Jamie Purviance recipe from Weber’s New American Barbecue. I haven’t tried it yet and a socially distanced backyard family cookout seemed like a good opportunity to do it. The brine consisted of fresh herbs (oregano, thyme & rosemary), a dozen cloves of minced garlic, buttermilk, hot...
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What are you smoking this weekend? August 2020
I have a 13 pound Turkey 🦃 that’s going into the WSM with some apple chunks. My labs will be very happy to assist in eating this.
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Here is when I took the potatoes off, chicken was reading 155 at that point.
Here it is right after I pulled it off.
Thigh quarters removed, they were the best part!
And plated.
I agree with J (read his review on his original post if you haven't yet) this was my most juicy, tender, flavorful chicken I have ever made. The brine adds so much moisture to the chicken, all the different components are able to be tasted, but the brine also highlighted the true taste of the chicken better then any recipe I ever made. It is a great recipe all around!
