Smell this CHICKEN!! DRY BRINING and BBQ'ed.
He worked out of doors mowing the yard and cooked the two chickens I had prepared. Then he showered and by that time Mike, Julie and Kate were back from the gall game Kate played in. Emmy came later when she was off from her job.
It did not take long for me to figure out that brining chicken or anything else for that matter is a big, awkward, sloppy procedure! My grandmothers both started their chicken early in the day and heavily salted and peppered it and left it sit. It occurred to me the result was probably quite he same. So I call this "DRY BRINING".
DRY BRINING Chicken:
2 cut up frying chickens 3-5 pounds each
1/3 C. kosher salt
1 T. ground black pepper
1 large colander
1 ex-large or 2 large plastic bags
Wash and trim the chickens well and drain in a colander. Heavily salt and pepper each piece and place in the plastic bag until all are readied. Seal the bag and refrigerate for 10-24 hours. Thirty minutes before cooking time drain the chicken and let it come to room temperature. Proceed as you like to cook the chickens.
Brian cooked ours low and slow using the indirect method for about 90 minutes then he basted it well with my secret sauce.
1 C. Sweet Baby Ray's BBQ sauce
1 C. apple juice, pineapple juice, or orange juice
1/2 t. hot sauce
Whisk all of the ingredients together well and coat the chicken. Cook an additional 15-20 minutes and serve with lots of napkins!!