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General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on October 19, 2019, 2116 UTC

Title: Dry brined rotisserie chicken
Post by: ChrisSmolinski on October 19, 2019, 2116 UTC

I've dry brined chicken and turkey for years, this is my first attempt at dry brining. A few tablespoons of kosher salt along with some black pepper, thyme, and baking powder (supposedly to help crisp up the skin furhter). I put the brine on last night and it sat uncovered in the fridge overnight to promote drying (don't tell the Food Police).

Just put it in the rotisserie, I hope to have another photo after it is done:

(https://i.imgur.com/yE0XXpb.png)

Title: Re: Dry brined rotisserie chicken
Post by: ChrisSmolinski on October 19, 2019, 2228 UTC

Almost done!

(https://i.imgur.com/2oxEb78.png)

Title: Re: Dry brined rotisserie chicken
Post by: ChrisSmolinski on October 20, 2019, 1700 UTC

It was delicious.

(https://i.imgur.com/5uKfKkK.png)

Title: Re: Dry brined rotisserie chicken
Post by: moof on October 20, 2019, 2306 UTC

DAMN prolapsed chicken snuff pron

Title: Re: Dry brined rotisserie chicken
Post by: ChrisSmolinski on October 21, 2019, 1154 UTC

I might make one small tweak next time. Previously when I did a wet brine I added some hot sauce for a little kick. I'll add a little powdered cayenne pepper to the dry brine.

Title: Re: Dry brined rotisserie chicken
Post by: Pigmeat on October 21, 2019, 2306 UTC

Quote from: moof on October 20, 2019, 2306 UTC

DAMN prolapsed chicken snuff pron

Don't you go gettin' wacky on us. Fansome and goat fetish is plenty enough for one board.