It's the height of the grilling season and things have been a tad slow here on the wrec, so will offer the following.
The wood content is that the grill is cleaned using my 4" wide red oak grate scraper pictured last year.
Enjoy
Lew
-------------------------------------------------------------- From: Lew Hodgett Subject: Lew's Brining Solution Date: 01-15-2014
There are many brining techniques for turkey, but I don't eat turkey so I decided to try one for chicken.
The following works for me when grilling chicken thighs.
(Will also work chicken breasts, whole chickens and/or pork chops)
"4" is the magic number.
4 Cups, Water 1/4 Cup, Kosher salt 1/4 Cup, Granulated sugar 6 Large, Chicken thighs with fat and skin attachedOPTION:
1 Tbl, Corn starch----------------------------------------------- Add corn starch if you are going to grill boneless, skinless chicken breasts.
(It helps prevent sticking to grill grate)
----------------------------------------------- Directions:
Dissolve dry items in warm water using a whisk, then allow water to cool before using.
Add chicken pieces, cover with brine solution for
3-4 hours in the refrigerator.Don't brine much beyond 4 hours or the chicken will turn rubbery and taste salty.
Drain chicken on a rack, pat chicken dry with paper towels.
OPTION:
Place chicken on a cooling rack, place rack in refrigerator uncovered for an hour. Works better than paper towels.
Grill pieces starting skin side down, 10 minutes per side with a gas grill closed temperature of 400F-500F.
(Adjust charcoal grills as req'd).
Thighs require 10 minutes per side, breast pieces require about 8 (4x2) minutes per side.
Test with an instant read therometer. 160F (4x40) is done.
Remove from grill and allow to drain and rest on wire rack before serving.
Remove skin when serving.
Yes I know the skin tastes good but it's not good for you.
NOTES:
Brining gives chicken a whole new flavor while retaining juices when getting rid of the chicken fat over the heat of the grill.
If you want Bar-B-Q chicken, nows the time.
Coat both sides of chicken with Bar-B-Q sauce on both sides and return to grill for 15 minutes.
Enjoy.
"4" is still the magic number.