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.
Dialing it in
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Dialing it in
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Re: Dialing it in
Beautiful Bird, Counselor Did that easy off the bone style provide more moisture also
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Re: Dialing it in
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.
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.
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Re: Dialing it in
Gotcha and Thanks
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Re: Dialing it in
Good looking bird.
I've never tried the butter bath but it looks interesting.
I've never tried the butter bath but it looks interesting.
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Re: Dialing it in
Beautiful birds
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Re: Dialing it in
Nothing better than a nice looking leg with a thigh attached to it
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Re: Dialing it in
Very nice, sir! I'm gonna try out the pan finish next time I do a bird. It's for home use, no comp!
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