Ribs and chicken

[Dean V]

Ribs just put on the grill.

Ready to wrap.

Time for chicken.

And plated.

 

[Bill Schultz]

Beautiful plate, well done

 

[Dean V]

Beautiful plate, well done

Thank you Bill. I'm stuffed.

 

[Tim McCann]

Good looking plate.

 

[Dean V]

I brined the chicken for the first time and it tasted salty. I don't think I will do that again.

 

[Andrew Gahagan]

I brined the chicken for the first time and it tasted salty. I don't think I will do that again.

Adjust the times, I've found 2 hours is too much, Im shooting for an hour next time.

 

[Tony R]

Plated pic looks delicious!
Nice job ribs look good...

 

[Dean V]

Adjust the times, I've found 2 hours is too much, Im shooting for an hour next time.

I think i brined for 2.5 hours but I didn't pay much attention to it because I didn't think it was a big deal. If I had had the time I would have brined for several hours. That would not have been good.

 

[JimmyE]

I never had a problem with brining, what was in the brine? Nice plate for sure!

 

[Dean V]

I never had a problem with brining, what was in the brine? Nice plate for sure!

A gallon of water and about a half pound of salt.