Dialing it in

[TX1911]

So, after the last experiment where no changes were warranted, I decided to take a turn and, using the same seasonings (Can't share exactly, since I don't want to give Pinoy all my secrets before the fair!), I would compare techniques.

Brined the bird for about 4 hours, then seasoned with Clucker Dust and on the grill.

The different techniques - one straight on the grill as I've always done, the other finished in a pan with butter.

End result! Very, very subtle difference.
The butter pan finished a little bit earlier than the other, and had a slightly more rounded flavor. In addition, it was much easier to get off the bone.

Pretty, and exactly what I expected from this method.

[OldUsedParts]

Beautiful Bird, Counselor Did that easy off the bone style provide more moisture also

[TX1911]

Overall, moisture content was about the same Emm, due to the super secret area 51 brine ( ). It was just a more complete flavor, if that makes sense.

The only area I would say the moisture was higher was where the breast was attached to the ribs (ish). The straight on the grill was just a bit drier there. Not dry by any means, just drier than the other, which makes sense, since the other was sitting in liquid.

[OldUsedParts]

Gotcha and Thanks

[k.a.m.]

Good looking bird.
I've never tried the butter bath but it looks interesting.

[bsooner75]

Beautiful birds


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[Sailor Kenshin]

Clucker dust for the win!

[Rambo]

Nothing better than a nice looking leg with a thigh attached to it

[Williep]

chicken.jpg (32.97 KiB) Viewed 1673 times

[Txdragon]

Very nice, sir! I'm gonna try out the pan finish next time I do a bird. It's for home use, no comp!