Using a large old style Big Green Egg.
Woogeroo's Brine for smoking birds
1 gallon water 1 cup Kosher/gourmet salt 1 tablespoon each:
Black Pepper
alternate version: Subtract black pepper and use Tony Cachero's Creole Seasoning instead.
Woogeroo's Brine Number 2 for smoking birds 1 cup Kosher/gourmet salt 1 tablespoon each:
Black Pepper 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:
4 Cornish Hens - 05/24/2003 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 6 pics - burgers, chicken breasts - 08/02/2009
Links to more useful Smoking/Q/Barbecue sites with recipes, tips and forums...
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 The House of Woogeroo
|
Woogeroo's Smoking Page
Subpages (11):
1 - 1.5 lb Pork Loin
1 - 7.5 lb pork shoulder/boston butt
1 5-7 lb spatchcocked chicken
1 6.25 lb spatchcocked chicken
1 full rack of Pork Loin Ribs - 05/26/2003
1 pot - 5 pics - ground turkey chilli - 09/24/2006
2 almost 4 pound, chickens
2 small racks of ribs pork loin ribs
4 Cornish Hens
burgers and chicken breasts / August 2nd, 2009
Woogeroo's Smoking Page - Links
|