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  1. #1
    ColoradoSmoker Guest

    Default Great Apple Brine & Apple Rub For Chicken

    Hot & Spicy Chicken Brine

    1--Gal.--Water
    1--Gal. Apple Juice
    1--Cup--Sugar
    1/2 pound---Jalapenos
    2--Tbs.---Crushed Red Pepper

    I did--Spatchcock Chicken
    before you put the rub on coat
    the chicken with Mayonnaise
    before you put the Rub on

    Apple Rub

    6--Tbsp.---Ground Dried Apple
    3--Tbsp--Brown Sugar
    3--Tbsp.--Sugar
    3--Tbsp--Salt--(Coarse--Kosher)
    1--Tsp.--Paprika
    1--Tsp.---Garlic Powder
    1--Tsp.--Ground Black Pepper
    (optional)--1--Tsp.-----
    Cayenne Pepper

    To make dried apples spray or butter a cookie sheet slice vary thin 3 or 4 apples put on cookie sheet salt & put brown sugar on apples put in oven at 150 for 3-hours
    take out of oven when finished let set over night to completely dried out & vary crunchy in morning ready to grind up.

    the chicken came out great used apple wood chips Temp. set 260
    time was about 2 hours the breast temp was 165 when pulled from smoker--Ken
    Last edited by ColoradoSmoker; 02-27-2012 at 03:12 PM. Reason: Forgot a Ingredient for the Rub

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by ColoradoSmoker View Post
    Hot & Spicy Chicken Brine

    1--Gal.--Water
    1--Gal. Apple Juice
    1--Cup--Sugar
    1/2 pound---Jalapenos
    2--Tbs.---Crushed Red Pepper

    I did--Spatchcock Chicken
    before you put the rub on coat
    the chicken with Mayonnaise
    before you put the Rub on

    Apple Rub

    6--Tbsp.---Ground Dried Apple
    3--Tbsp--Brown Sugar
    3--Tbsp.--Sugar
    1--Tsp.--Paprika
    1--Tsp.---Garlic Powder
    1--Tsp.--Ground Black Pepper
    (optional)--1--Tsp.-----
    Cayenne Pepper

    To make dried apples spray or butter a cookie sheet slice vary thin 3 or 4 apples put on cookie sheet salt & put brown sugar on apples put in oven at 150 for 3-hours
    take out of oven when finished let set over night to completely dried out & vary crunchy in morning ready to grind up.

    the chicken came out great used apple wood chips Temp. set 260
    time was about 2 hours the breast temp was 165 when pulled from smoker--Ken
    Sounds lovely! How 'bout some visuals??
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    ColoradoSmoker Guest

    Default

    Quote Originally Posted by tomshoots View Post
    Sounds lovely! How 'bout some visuals??
    No pictures because wife dropped
    camera last week & broke it so no pictures & have not got a new one yet--------Ken

  4. #4
    SmokyOkie Guest

    Default


  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    This sounds good but, I must be missing something about the recipe. I can understand the rub not having any salt in it but, the brine has no salt in it.
    A brine uses osmosis (via a combination of salt and water), to develop flavor and moisture. How can this be a brine without the salt?
    Or is this more of a marinade that is using the apple juice as the acid needed in a marinade ?
    How long did the chicken stay in the "brine" ?

    Just curious because the flavor profile sounds very good.
    Jim

  6. #6
    Join Date
    Feb 2012
    Location
    Houston,TX
    Posts
    45

    Default

    For my pork rub I use a mixture of dried apples. Easiest way to dry in food dehydrator.

    Sent from my SPH-M820-BST using Tapatalk

  7. #7
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    spatchcockED!
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by cabinetmaker View Post
    spatchcockED!

    Hey Curt .. your spatchcock has ED
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Quote Originally Posted by PigCicles View Post
    Hey Curt .. your spatchcock has ED
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    NOW THAT IS FUNNY
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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