25
Apr
4 cloves garlic chopped. ¼ cup granulated garlic.
Using the right amount of salt to liquid ratio is.
Brine for barbecue chicken. Brine chicken before grilling it for added flavor and moisture. Brining chicken soaks it in a salty liquid before cooking. This adds flavor and moisture to the chicken preventing it from becoming dry and tough on a barbecue grill.
Brining is an especially useful preparation method. A sure-fire way to make super juicy chicken or turkey meat is wet brine. Wet brining lets lean meat soak up moisture from salt water solution.
Using the right amount of salt to liquid ratio is. 2 pounds bone-in skin-on chicken thighs. Olive oil as needed.
Barbecue sauce recipe follows Brine. ¾ cup brown sugar. ¼ cup apple cider vinegar.
¼ cup granulated onion. ¼ cup granulated garlic. ¼ cup cayenne pepper optional BBQ Sauce.
1 cup coarsely chopped onion. 4 cloves garlic chopped. 1 small carrot chopped.
If you brine in sealable plastic bag youll need less brine than if brining in a bowl. To keep the chicken submerged place a heavy plate or a flat-bottomed bowl filled with some water over the chicken in the brine container. Keep the brine and chicken COLD during brining between 36-40 degrees Fahrenheit.
Add onion and garlic and pour brine water over meat so that the chicken is fully submerged. Cover and place in a fridge for 5 hours. After brining remove the chicken from the water and transfer to a strainer.
Discard the brine water fruit and vegetables.