Water, salt vinegars chicken brine then glazed.


 
Tim Campbell said:
I love that brine, Brett. Outstanding cook!!
Click to expand...
thanks, @Tim Campbell ! i needed to add a little more salt on this brine. i wound up using pickling salt which dissolves quickly but should have measured better to get to around 15% salinity. overall, chicken was moist and flavorful. i just needed a little more salt in the brine or i should have lightly salted the skin pre cook, just before grilling. sorry i didn't grab more pics. was rushing to get dinner to the table last night. dinner for 6 and time was running away from me all day, this entire weekend actually. the damn heat has been just too much. 103F for 5 day s in a row really wears me out.

dessert was a deconstructed strawberry shortcake; pound cake, cut up strawberries, and homemade whipped cream.
 
Last edited:
You must log in or register to reply here.

 

Back
Top