Ben Milano
TVWBB Member
I am smokin' a few whole chickens this weekend and have a few preparation questions, particularly relating to marinades and slathers.
I have a great mustard slather and rub that I will be using prior to smoking the birds. But I am a bit confused when it comes to the marinade. After I spilt the birds should I marinade the entire bird for several hours or would it be best to inject the marinade in the breast/thigh areas instead? Which method would make the food more moist and juicer?
Lastly, I read that a typical Italian dressing (vinegar based) would work great as a marinade but I love to experiment with making my own. Since I never attempted chicken yet - any suggestions on a simple, easy to prepare marinade that I can use?
As always, I appreciate the help and I hope all of you guys have a great, safe and filling Memorial Day Weekend!
I have a great mustard slather and rub that I will be using prior to smoking the birds. But I am a bit confused when it comes to the marinade. After I spilt the birds should I marinade the entire bird for several hours or would it be best to inject the marinade in the breast/thigh areas instead? Which method would make the food more moist and juicer?
Lastly, I read that a typical Italian dressing (vinegar based) would work great as a marinade but I love to experiment with making my own. Since I never attempted chicken yet - any suggestions on a simple, easy to prepare marinade that I can use?
As always, I appreciate the help and I hope all of you guys have a great, safe and filling Memorial Day Weekend!