I always brine my chicken before BBQing, like any good cook. I have a new jerk dry rub from the farmers market that instructs me to leave it on the chicken for 24 hours.
How can I get the benefits of the brine and of the long dry rub exposure both?
posted by Cosine
on Aug 15, 2013 -
I have a lot of barbecue experience (low and slow smoked meats), but I've never been happy with my smoked poultry. Need to please some non-mammal-eaters, so I want to get it down this time. Veteran bird-barbecuers: Help? [more inside]
posted by supercres
on Feb 21, 2013 -