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6/22/2014 3:59:20 PM
 
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Section 25: Chit Chat Subject: BBQ Ribs Msg# 889310
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I do not usually brine however I do use various fruits either in the cavity or under the skin and then add a rub. I also like the lime and lemon but lately I have been using oranges. The temp will depend on how I am cooking the chicken. Normally it is between 300 and 350 but I seldom use smoke when grilling chicken. I suspect if I was to smoke then I would need to be in the low two hundreds.
I do not compete at one time i was thinking of participating in the one in Salisbury but I found, at least for me, that my the green eggs are to heavy to move. |
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For reference, the above message is a reply to a message where: John In competition, we do chix thighs I smoke everything from a cornish hen to a turkey; easiest meat to do, usually brine the night before, stuff the cavity with different fruits (lemons/limes are the best) and slow smoke until the thighs reach an internal temp of 165* Or dust with a dry rub and mop with a vinegar-based sauce for what I call a 'Fire Dept BBQ' A turkey smoked over sweet wood (cherry/apple/peach) gets a great bark and very moist. Much easier and tastier than deep-frying in my opinion |
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