Post by captaincook on Dec 12, 2013 20:01:37 GMT 10
This is my favourite Chicken recipe. It can also be done on a kettle or gas BBQ with a hood, pellet cooker, oven, camp oven, wood fired pizza oven, anything that will roast really. Cooking times will need to be adjusted for the type of BBQ/Oven that you are using. Remember to cook it indirectly. The cooking method shown here is for using a Weber Q as that was what I first developed it for.
1 #14 - #18 Chicken
Brine
1/4 cup salt
1/4 cup brown sugar
1 teaspoon ground garlic flakes
1 teaspoon mustard powder
1 1/2 litres water
Method
Mix brine ingredients together in a glass bowl Place chicken in a Ziploc bag and pour in brine solution. Seal and place in the fridge for 4-5 hours. Remove, rinse and pat dry, and stand upright over a dish or tray in the fridge overnight to let the skin dry. Alternately you can dry it using a small fan blowing directly onto it.
Preheat the Q on high for 10 minutes. Roast the chicken indirectly on a roasting trivet
for about 1 1/4 hours until the internal meat temperature is between 77 & 83 C. (It is always a good idea to cook 2 as 1 will not last, everyone wants seconds)
A variation is to add fresh herbs or Chinese 5 spice to the brine.
Serve with fresh buttered rolls, cold sliced tomato and a few bottles of bubbly on a Sunday afternoon - how good is that.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
Gourmet BBQ Brined Chicken
This is without a doubt one the best chicken recipes you will ever try. You can also adapt it for the Xmas Turkey simply double the quantity and brine the turkey for 8 hours instead of 4-5. The length of brining will determine the saltiness of the bird and how moist it will be, if you are going to smoke cook it, you could brine it for longer. My experience is 5 hours is perfect for chicken and 8 hours for a turkey.1 #14 - #18 Chicken
Brine
1/4 cup salt
1/4 cup brown sugar
1 teaspoon ground garlic flakes
1 teaspoon mustard powder
1 1/2 litres water
Method
Mix brine ingredients together in a glass bowl Place chicken in a Ziploc bag and pour in brine solution. Seal and place in the fridge for 4-5 hours. Remove, rinse and pat dry, and stand upright over a dish or tray in the fridge overnight to let the skin dry. Alternately you can dry it using a small fan blowing directly onto it.
Preheat the Q on high for 10 minutes. Roast the chicken indirectly on a roasting trivet
for about 1 1/4 hours until the internal meat temperature is between 77 & 83 C. (It is always a good idea to cook 2 as 1 will not last, everyone wants seconds)
A variation is to add fresh herbs or Chinese 5 spice to the brine.
Serve with fresh buttered rolls, cold sliced tomato and a few bottles of bubbly on a Sunday afternoon - how good is that.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
... 
... 
