Woogeroo's Brine for smoking birds
(aka: My Brine)
1 cup Kosher/gourmet salt
1 tablespoon each:
Black Pepper
Chili powder
Lemon Peel
Basil Leaves
Oregano
Thyme
alternate version:
Subtract black pepper and use Tony Cachero's Creole Seasoning instead.
Woogeroo's Brine Number 2 for smoking birds
1 gallon water
1 cup Kosher/gourmet salt
1 tablespoon each:
Black Pepper
Lemon Peel
Italian Seasoning
Sage
After brining the birds and letting the brine drip off, I rub olive oil all over the bird before placing it on the grill.
Small articles detailing preparation, cooking and end result with cooking various meats:
1 full rack of Pork Loin Ribs - 05/26/2003
2 small racks of Pork Loin Ribs - 06/29/2003
1 - 7.5 lb pork shoulder/boston butt - 07/04/2003
2 almost 4 pound brined chickens - 07/13/2003
1 - 1.5 lb pork loin - 07/27/2003
1 - 6.25 lb spatchcocked chicken - 07/27/2003
1 - 2 pics - spatchcocked chicken - 01/22/2006
non smoking cooking:
Small articles detailing preparation, cooking and end result with cooking various meats:
1 pot - 5 pics - ground turkey chilli - 09/24/2006
Links to more useful Smoking/Q/Barbecue sites...