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Non-Cattle Specific Topics
Recipes & Cooking
Great American Barbecue
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<blockquote data-quote="MO_cows" data-source="post: 664016" data-attributes="member: 9169"><p>This was grilling, not smoking. I think my main problem was getting too ambitious on a weeknight. It got dark on me before it finished, so I was grilling it by flashlight. Then I got hungry/tired/impatient and put it on the hottest part of the grill to hurry it along. Wrong! I use a thermometer to make sure of the done-ness now. </p><p></p><p>For whole chickens, I like to brine them 24 hours and then smoke them. A friend of ours raises meat chickens on "pasture" and they are excellent. I don't quite get the scientific concept, but somehow the salt in the brine makes it penetrate the meat and it takes the flavor of the other brine ingredients in with it. The meat isn't too salty, just moist and flavorful.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 664016, member: 9169"] This was grilling, not smoking. I think my main problem was getting too ambitious on a weeknight. It got dark on me before it finished, so I was grilling it by flashlight. Then I got hungry/tired/impatient and put it on the hottest part of the grill to hurry it along. Wrong! I use a thermometer to make sure of the done-ness now. For whole chickens, I like to brine them 24 hours and then smoke them. A friend of ours raises meat chickens on "pasture" and they are excellent. I don't quite get the scientific concept, but somehow the salt in the brine makes it penetrate the meat and it takes the flavor of the other brine ingredients in with it. The meat isn't too salty, just moist and flavorful. [/QUOTE]
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