Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on February 11, 2012, 01:19:10 PM

Title: Brined Chicken Legs & Spaghetti Squash
Post by: smoker pete on February 11, 2012, 01:19:10 PM
The more I brine Chicken and Turkey to more I wonder why I never brined much in the past or why I should stop brining in the future!?  Took a dozen Chicken Legs and brined them for 3 hours using the following recipe :  ½ gallon water, ½ cup of sugar, ¼ cup of Kosher Salt, 5 Fl ounces of Yasama Teriyaki, & 1 cup of Mr Yoshida's Marinade & Cooking Sauce (wanted to finish up the Yasama and Yoshida's).  Cut a small Spaghetti Squash in half and removed the seeds.

(http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKBrinedLegs02102012/BrineLegs1.jpg)

Removed the Chicken Legs from the brine, rinsed well, and patted dry.  Rubbed Annie's Roasted Garlic EVOO and Fagundes Seasoning Under/On the skin.  Covered with plastic and returned to refrigerator for an hour.  Preheated the MAK 2 Star Pellet Grill to 350ºF with Hickory pellets.  Cooked the Spaghetti Squash for half an hour before inserting the Chicken Legs.

(http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKBrinedLegs02102012/BrineLegs3.jpg)

Cooked the Spaghetti Squash for 1½ hours which resulted in the squash retaining just a slight crunch.  Baking time really depends on how big your squash is.  A small one will easily feed 4 people.  Use a fork to scrape the squash to get long, tasty strands.

Wrapped the Spaghetti Squash in foil while giving the Chicken Legs time to reach an IT of 180ºF+.  Took an hour and 10 minutes for the chicken to come to temp.  Rested the chicken under a foil tent for 15 minutes before serving.

(http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKBrinedLegs02102012/BrineLegs4.jpg)

The money $shot ... A few juicy, tender, succulent Teriyaki brined Chicken Legs served with Spaghetti Squash and a nice salad ... Simple, Quick, Delicious, and I believe quite healthy!!

(http://i854.photobucket.com/albums/ab105/papa_peter/Chicken/MAKBrinedLegs02102012/BrineLegs5.jpg)
Title: Re: Brined Chicken Legs & Spaghetti Squash
Post by: teesquare on February 11, 2012, 01:54:57 PM
Pete- I agree 101% about the brining of poultry. Really helps it retain moisture. And  the plated food - with that salad looks great. Great grouping and variety of textures and flavors.

T

Title: Re: Brined Chicken Legs & Spaghetti Squash
Post by: smokeasaurus on February 11, 2012, 02:25:02 PM
Healthy and more importantly.....very tasty I bet!  Looks perfect Smoker-P!!

I am with you on brining Pete...if it is pork or poultry it is getting soaked!!