Pickle Sticks

CaseT

TVWBB Gold Member
Lately I have been brining chicken in pickle juice when I have finished all of the pickles. Usually I will brine then season with a salt free seasoning. This go around I decided to not season. These drumsticks turned out awesome.

WSM 14.5 High temp pit 350° KBB and apple. Approx 1 hour. Used PartyQ controller.

I make drumsticks a couple time a month for easy lunch options. I made these on Friday (mistake). They come 14 to a pack here. I just at the last two for lunch. Guess I need to make them on Sunday!

I have an idea I want to try next time. Its a bit off the wall so stay tuned.

 

Rich Dahl

TVWBB 1-Star Olympian
Got to give that a try. I remember a long time ago you posted about using pickle juice to brine and I thought that was a great idea. Now I just have to go and get a jar of pickles.
 

KE Quist

TVWBB Fan
Case, how long are you marinating? A couple of few hours or overnight?

EDIT: brining, not marinating. sorry :cool:
 

Cliff Bartlett

TVWBB 1-Star Olympian
Sticks look delicious. I've got my pickle juice saved up and will probably run with thighs as that's what I have right now in the freezer.
 

CaseT

TVWBB Gold Member
Case, how long are you marinating? A couple of few hours or overnight?

EDIT: brining, not marinating. sorry :cool:
This batch was 24 hours under vacuum. That's the longest I have gone. The shortest I have gone is 8 hours, again under vacuum.
 

CaseT

TVWBB Gold Member
Sticks look delicious. I've got my pickle juice saved up and will probably run with thighs as that's what I have right now in the freezer.
Cliff don't use all of the juice. I have found that for 1/2 cup is all that is needed for 14 drummies. I would assume that for 4-8 thighs the same would hold true.
 

Pat G

TVWBB Gold Member
I just wrote a big "M" in sharpie on our pickle jar so I remember to save it for "marinate." I have forgotten the last couple of times.
 

CaseT

TVWBB Gold Member
I just wrote a big "M" in sharpie on our pickle jar so I remember to save it for "marinate." I have forgotten the last couple of times.
My wife tried to throw out my jar. I moved it to the garage fridge!
 

Timothy F. Lewis

TVWBB Hall of Fame
Case, I’m trying this on a couple of thighs tonight and got to thinking that one could make “Martini Thighs” by marinating in olive juice and stuffing them with roasted red pepper and bleu cheese! I picked up a good deal on some thighs and might have to “test” the theory pretty soon.
Anyone tried that?
Stuff with something like “Muffuletta or Gardienera”
Maybe top with a slice of provolone?
I’m liking the concept and it keeps developing in my head.
 
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