Cured/Spatched/Grilled/Smoked Chicken

[Bob Correll]

One whole bird cured for 24 hrs.
The cure was 2 TBS. Morton Tender Quick, and 1.5 cups water.
Rinsed well, spatchcocked, dried, and on a rack in the fridge for 12 hrs. to dry

Dusted with Penzey's Adobo, and peach wood smoked.

While that was cooking, Jo Anne wanted me to take a pic of her hibiscus.
It is finally blooming after the severe 'haircut' she gave it in the Spring.

Pretty much done in about 1 hour and 15 minutes.

Plated with a small potato, and a large ear of corn.

Notice the nice pink color the cure gave it.

This wasn't a full blown cure, but the results were outstanding.
Very moist and flavorful.

Speaking of flavorful, so was the American Patriot beer.
A new brew started by a large local roofing contractor who got upset when AB sold out.
Their motto: "Taking back America, one beer at a time."

Thanks for the visit!

 

[Gary H. NJ]

Looks really great Bob. Why do you cure the chicken? For the flavor alone?

 

[Ed M.]

Great looking chicken, Bob! Couple questions. Was the white meat moist and tender as well, and was 1.5 cups of water enough to cover the bird or was this a paste rub type of cure?

I look forward to giving this a try soon.

 

[Bob Correll]

Thanks guys!

Gary,
It was more or less an experiment. I may have tried it years ago, not sure.
It is pretty much like a brine, but IMO it made the meat more tender, and retained the moisture better.

Ed,
Yes, the breast was moist and tender too.
I put the bird and mixture into a gallon zip, breast down, pressed out the air, then put it in a bowl in case of a leak, and turned it a few times.
One could add a little more TQ and water.

 

[Ed M.]

Thanks for the info. Bob. I think in that Morton curing guide you posted awhile back, it mentioned 1/2 cup TQ in 3 cups of water. Definitely on my to do list.

 

[ScottE]

Sure hope ya saved a pc of that beauty of a yard bird for me.....

 

[John Solak]

Excellent chicken and pics!!!

 

[Geir Widar]

I thought I got the hang of your use of words for different processes, but now I'm bewildered, once again. So, then I'll ask, even if I'm quite sure what both processes do-

What are the differences between a "cure" and a "brine" as used in this post?

 

[Rolf Jacobsen]

Bob as always, everything looks great. Thanks though for sharing all the information on the cook.

 

[Kim Drana]

Bob..that chicken looks perfect! Nice photos too!

 

[Bob Sample]

Great looking chicken Bob. I'm always worried that brineing a chicken that long will change the texture of the bird to much.

 

[Mike Coffman]

Excellent looking chicken and beautiful photos! On my to grill list now since I have a ton of TQ sitting around just getting older.

 

[Gary H. NJ]

Gary,
It was more or less an experiment. I may have tried it years ago, not sure.
It is pretty much like a brine, but IMO it made the meat more tender, and retained the moisture better.
Thanks Bob. I always learn something good from you.

 

[Jon Des.]

Very interesting Bob. I've considered doing this with pork but never thought of chicken. Very neat!

 

[Jim Lampe]

is the teach' still here??!! YO! TEACH!!
awww man!

i'd like to know what brought you to cure the dang bird in the first place Bob... Something you read?
I've brined birds many times, and it's good $#!+ butt a cure seems intense...

Anyway, this plated dinner looks Absolutely CURED!
Completely healthy and ready to Eet GREAT!!!
and the brewski.... I'd down one about now!

Great Post Buddy!!

 

[JimK]

I could sit down and eat that entire bird right now. It's perfect.

 

[Bob Correll]

Thanks everyone for the kind words!

I thought I got the hang of your use of words for different processes, but now I'm bewildered, once again. So, then I'll ask, even if I'm quite sure what both processes do-

What are the differences between a "cure" and a "brine" as used in this post?

Geir,
I hated to bump this post, but wanted to try and furnish somewhat of an answer.
First, please understand that I'm just an old country boy who discovered the internet.
So everything said following is only my opinion.

What I think made this cure different than just an ordinary brine is the curing agents in TQ, even though it was only cured for 24 hours.
I think Morton says to go 3 or 4 days for chickens.
I'm pretty sure 24 hrs. in a regular brine would not be good, but it worked fine for me with only water and TQ.
To me, curing involves pink salt or TQ, but I do understand that nitrites are not needed for curing.

Sorry my friend, not a very good answer I guess, but hope it helps explain my thinking.

Some of the breast meat, shown below, was great in last night's pasta dish too.

 

[Mike P.]

Fantastic bird and pic's Bob! Our Daughter who lives in St. Louis showed us some of the micro brewerys there. Wish I could sample every one! ;D

 

[Boss Banks]

Looks excellent!

 

[Wolgast]

I always look forward to your posts bro! And i never get turned down. Amazing once again B0B!