Posted: Thu Jan 04, 2007 3:34 am Post subject: I am now a living legend
Because I just found out how to smoke a chicken and keep the breast juicy. When it is "carved" (mostly just falls apart) the surface sweats beads of moisture.
The brine is 1/4 cup salt and 1/4 cup maple syrup (beware the corn syrup sweetened maple syrup variety) to one quart water. Bring to boil mixing in ingredients. Drop the chicken in after removing gizzards, and let marinate for about an hour. The heat will open up the meat to let moisture in as well as preheat it for the grill.
I usually throw on more soaked hickory chips when the smoke stops for a total of two rounds. I will let it set after the second round after the temperature at the center of the meat (not bird) reads 175 F before pulling it off.
Also I collect the drippings in a drip pan and strain. I reuse the drip pan about three times before I throw it out. Then I mix a roux with oil and flower to create the most delectible hickory smoke gravy you have ever had in your miserable Earthly existence!
Muhahaha!! Now call me Master!
_________________ The eagle, who believed he was a chicken, wasn't. However, until he discovered what he was, he was limited to live as one. -Walter Russell
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