Ha! I did a google search for ideas on the Ya-Ya's brine to compare against the one I've been working on for a few months and MS was the 2nd or 3rd hit!
I'll revive the old thread from the fish recipe forum and add it to the general recipe forum.
I brine whole fryers for 12 hours then put them on the rotisserie with a small smoker box going for around an hour (more or less depending on the internal temps)
I'm on my fourth tweaking of the brine. It's close and can serve as a good starting point for someone else trying to get close.
Brine recipe per 1/2 gallon water:
(dissolve into half the water and add the 2nd half as freezing ice cold water)
1/2 C Kosher salt
1/3 C Granulated sugar
3 T Lemon pepper seasoning
1 T Rubbed Sage
1 T Ground Thyme
1/2 T Garlic powder
1/2 T Onion powder
Make the amount proportionally to completly submerge the chicken- basically it's container size dependant.
To be as authentic as possible it should be cooked over open flame but I don't like all the flare ups so I opt for the rotisserie method with the added smoke box on the side.
This brine also works well on pheasant.
Posted via Mobile Device
I'll revive the old thread from the fish recipe forum and add it to the general recipe forum.
I brine whole fryers for 12 hours then put them on the rotisserie with a small smoker box going for around an hour (more or less depending on the internal temps)
I'm on my fourth tweaking of the brine. It's close and can serve as a good starting point for someone else trying to get close.
Brine recipe per 1/2 gallon water:
(dissolve into half the water and add the 2nd half as freezing ice cold water)
1/2 C Kosher salt
1/3 C Granulated sugar
3 T Lemon pepper seasoning
1 T Rubbed Sage
1 T Ground Thyme
1/2 T Garlic powder
1/2 T Onion powder
Make the amount proportionally to completly submerge the chicken- basically it's container size dependant.
To be as authentic as possible it should be cooked over open flame but I don't like all the flare ups so I opt for the rotisserie method with the added smoke box on the side.
This brine also works well on pheasant.
Posted via Mobile Device
