leg quarters were on sale, so i bought 15 of them (a little under 8 pounds) and plan to toss them on the SnP tomorrow for lunch while i do some spares and CSRs for supper. Rich generously sent me a supply of brine, and i'd like to try it with these. along with the brining, i intend to season them in a greek style, with salt, pepper, oregano and garlic, then baste them occasionally with a 50/50 mix of lemon juice and olive oil.
the bag says a gallon of cold water to a full pound of brine, which is good for up to 50 pounds of meat. i'm assumimg that i don't need this much for a few leg quarters, so any recommendations for an amount of brine and water?
also, i brined a chicken once before a few years ago and the beautiful mrs. tas was un-impressed, due to a mushy texture which i attributed to over-brining. based on discussions i've seen here, it looks like brining time is very flexible with MH - from 4 hours to over-night - suggestions?
i'll be cooking at an average of 240-250 degrees, since these are going on with the ribs. for those of you who do a lot of chicken, what kind of (ballpark) cooking time should i expect? my plan is to skin the quarters, eliminating the hassle of the rubbery skin.
those should cover the questions i have - advice would be appreciated.
thanks in advance!
the bag says a gallon of cold water to a full pound of brine, which is good for up to 50 pounds of meat. i'm assumimg that i don't need this much for a few leg quarters, so any recommendations for an amount of brine and water?
also, i brined a chicken once before a few years ago and the beautiful mrs. tas was un-impressed, due to a mushy texture which i attributed to over-brining. based on discussions i've seen here, it looks like brining time is very flexible with MH - from 4 hours to over-night - suggestions?
i'll be cooking at an average of 240-250 degrees, since these are going on with the ribs. for those of you who do a lot of chicken, what kind of (ballpark) cooking time should i expect? my plan is to skin the quarters, eliminating the hassle of the rubbery skin.
those should cover the questions i have - advice would be appreciated.
thanks in advance!
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