» Support TQJ

» Log in

User Name:


Not a member yet?
Register Now!

» Online Users: 77

0 members and 77 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 2 of 2
  1. #1
    Join Date
    Sep 2010
    San Fernando Valley

    Default Hound's Citrus brine

    Hound's Citrus Brined Chicken

    Prepare the brine: 1 gallon water 1 cup Kosher salt or 1/2 cup table salt juice of 3 oranges juice of three limes juice of three lemons rinds from same 1 sliced white onion 1 head of garlic, crushed stems from a bunch of cilantro, chopped serranos to taste, minimum of 4 rough ground cumin and coriander 2 Tbsp each 1/4 cup chili powder or any ground chile you prefer (1/4 cup onion powder is optional) (1/4cup garlic powder is optional) Place the bird(s) and plenty of brine solution in a ziploc bag(s) and leave refrigerated overnight prior to cooking. A cooler works fine also. I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 gallon of water} An hour before cooking take the bird out and thoroughly wash it down with cold water for at least 30 seconds. You can place aromatics like garlic heads, apples, citrus in the cavity of the bird for the cooking. I like also to place orange slices between skin and meat. Smoke rear end of chicken toward the fire for 45 minutes/lb @ 225F until the thigh is about 170F. You can rotate as necessary to avoid charring. Cooking this way will result in inedible skin, but juicy chicken. If you like the crispy skin then place the chicken near the firebox. This works for either chickens or turkeys. If you eliminate the brine (salt and water) the rest of the recipe makes an excellent marinade for grilled chicken. (Recipe courtesy of Cuchulain Libby, a.k.a. Hound.) (Editor's note: this method sounds crazy and the brine looks terrible, but IT WORKS! You won't believe it is chicken. Flakes apart like fish. You must try this and it works on turkey .)
    Tiernan Co. "Son of Brisket" Cooker

  2. #2
    Join Date
    Feb 2008


    Great look'n recipe, thanks Grandpa Jones!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

Similar Threads

  1. Cat Fish Brine ? need recipe
    By TripleBQ in forum Fish and Seafood
    Replies: 5
    Last Post: 04-30-2010, 07:02 AM
  2. brine do you
    By Browneyedgolden in forum The Pickle Barrel
    Replies: 6
    Last Post: 03-02-2010, 08:44 PM
  3. Brine ?
    By silver-bullet in forum The Pickle Barrel
    Replies: 0
    Last Post: 01-21-2010, 04:18 PM
  4. Brine....
    By lucky8926 in forum Pork
    Replies: 10
    Last Post: 10-30-2009, 09:01 PM
  5. A turkey brine question
    By Smokin Bill in forum Poultry
    Replies: 34
    Last Post: 12-01-2008, 03:06 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1