All other competition related questions or comments about recipes, techniques, and related topics.
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- Scott P
- Posts: 273
- Joined: Fri Feb 26, 2010 8:36 pm
- Location: Porter, TX
I use Michael Symon's chicken brine. I do boil it thought first to make sure everything is dissolved and blended. It's a simple one that is easy to make. I also dry of the birds and try to air it out on the top shelf of the fridge for a couple of hours before cooking if possible.
Buddha Belly BBQ Team
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