Grilled BBQ Chicken with homemade mashed taters. G-View included.

Discussion in 'Poultry' started by Brian, Mar 16, 2013.

  1. Brian

    Brian Jack of all grills and master of none. Staff Member

    Decided to take some breast and thighs(Bone-in) and grill em up. Put in a brine over night. Took them out and coated with my rub and some EVOO.

    Here they are just going on.

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    Did about 10 minutes bone side down. Then 10 minutes skin side down. Turned again and applied a nice coat of bbq sauce.

    Here it it after sauce

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    And here is my dinner plate.

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    Thanks for looking.
     
  2. Denny74

    Denny74 Member

    That looks nice and juicy. What is in your brine? I have yet to try brining anything. Someday soon!!
     
  3. Brian

    Brian Jack of all grills and master of none. Staff Member

    Seasoned Salt, Garlic, Onion powder, a little sugar, and a dash of cayenne. I like it.
     
  4. Denny74

    Denny74 Member

    Sounds good! I definitely have to try a brine soon. Ate there any limitations or things you wouldn't soak in a brine?
     
  5. Brian

    Brian Jack of all grills and master of none. Staff Member

    I wont do things that are naturally fat because I don't feel it needs the help being juicy. I mainly use on chicken and turkey.
     
  6. Denny74

    Denny74 Member

    Thanks for the info Brian, I will give it a try.
     

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