The Texas BBQ Forum

Further adventures in Chickeology.



Watched a couple of cooking videos and decided to experiment, again with thinnn cuts of white meat. Four pieces. Two were treated with Sprite for a couple hours. The other two? MSG. Which we have not owned for decades. All pieces sat in the fridge a couple hours, then dried, oiled, salt 'n' peppered, finally gas-grilled for a few minutes each side.

The Sprite-treated ones were more tender and flavorful, but the MSG alone were okay enough to eat.

I want to try this method on pork steaks. And as a control, two soaked in soda, and two dry-brined in some nice SB rub.

Y'all got'er going good today

Not Chicken-Ology, but an incredible simulation with PORK.



Two of the chops (paler in color) were given the Sprite treatment, dried, oiled, salted and peppered. The more colorful chop just got a dry brine with SB Hog Waller, dried, oiled. All chops grilled to temp ( lack of grill marks due to a grill plate, won't do this again). Sides: Corn muffin, broccoli salad.

The dry-brined chop was tender and flavorful. But here is where oddness comes in. The thinner Sprite chop was tender. The thicker one, shoe leathery. Cause, unknown.

But I can see us doing this again with both chicken AND pork.

They’re both tough

Now this is more like it. Skinless, boneless thighs, marinated overnight in 7-Up and teriyaki sauce, grilled hot 'n' fast. Good color, great taste.




We tried to find chicken halves, whole chicken, even pork chops or tenderloin. Everything looked old and nasty.

Yet another set of dry-brined (SB Hog Waller) meat. Pork chops this time, ridiculously low sales price.



OUP, did you mention some other SB rub you liked? For pork?

There's a lot of SB rubs that I like on Pork, especially Sugar Daddy on Dry Ribs