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Beer-Brined Butterflied Chicken
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Malcrow
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Joined: 12 Oct 2006
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Location: Metro-Detroit

PostPosted: Tue Mar 27 07 12:33 am    Post subject: Reply with quote

I tried this last weekend and everyone seemed to love it.

I was cooking at 250. I cooked until the breast were at 180 degrees and then let it rest in a cooler with all the other meat I had done.

One thing I did notice was the meat seemed salty. As I re-read the directions I did forget to dry the chicken off. So I am guessing that is where the extra salt came from.

Or it might have to do with the fact that I was not able to cook the day I wanted and ended up brining for extra 24 hours. Will this cause things to be salty or does it not really matter.

All in all the food was good. One change that I did make was when adding the first bottle of beer I took a good drink and poured the rest in. I then repeated this process with the second beer Very Happy
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Tue Mar 27 07 12:04 pm    Post subject: Reply with quote

I think the extra brine time probably was the culprit. Next time I would recommend a few more tester beers also. Wink
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Malcrow
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PostPosted: Thu Mar 29 07 3:48 am    Post subject: Reply with quote

Actually I believe it was the fact I didn't dry the bird off like the recipe called for.

People who ate the breast and not the skin were very pleased.

Oh and trust me there were plenty of tester beers before and after preparing the chickens. Very Happy
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grobe
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PostPosted: Thu Mar 29 07 9:48 pm    Post subject: Reply with quote

I use this all the time. I cut down the salt & brown sugar to 1/2 cup. Lately I've just been doing breasts. They got to 160 in about two hours. Juicy, not salty.
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DaHorns
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Joined: 02 Jan 2007
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PostPosted: Fri Mar 30 07 2:04 am    Post subject: Reply with quote

I wonder if there would be any difference using this brine on split chicken halves. I like the sounds of that brine......been lookin' for a good one recently. Thanks!!
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StarsandStripes
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PostPosted: Sun Jul 29 07 10:25 pm    Post subject: Reply with quote

Man, I cooked two of these last night and they were freaking awesome!!!! It took them a while to cook, however. Maybe I had my thermos in the wrong spot??? After ~3 hours they were still at 170 - the juice ran clear at the thigh so I pulled them. They were fabulous!!!!!!!!
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gpalasz
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Joined: 16 Mar 2007
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PostPosted: Thu Aug 16 07 4:40 am    Post subject: Reply with quote

I will try the recipe this weekend. I may use a couple cornish game hens instead. Cant wait to try.
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StarsandStripes
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PostPosted: Thu Aug 16 07 8:40 pm    Post subject: Reply with quote

I just reheated a frozen one of these the day before last. It was still amazing.
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gpalasz
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PostPosted: Fri Aug 17 07 8:51 pm    Post subject: Reply with quote

I made this Brine last night...its sitting in the fridge. This evening I will butterfly the Bird and start to brine it. Cant wait to try this. Im making 3 racks of spares too, but looking forward to this chicken.
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gpalasz
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PostPosted: Mon Aug 20 07 6:25 am    Post subject: Reply with quote

Chicken was excellent. I cooked at 310 for around 2 hours. Think this was the best chicken I ever made. Will cook another one next weekend.
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StarsandStripes
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PostPosted: Mon Aug 20 07 10:52 am    Post subject: Reply with quote

Good stuff, right? I bought four chickens at Sam's last night to cook with this recipe.

What kind of beer did you use for the brine?
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gpalasz
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PostPosted: Mon Aug 20 07 8:55 pm    Post subject: Reply with quote

I just used cheap beer(Old MIl) I think next time I am gonna try Killians or something w/ a little bit of flavor...see if that makes a difference.
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StarsandStripes
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PostPosted: Tue Aug 21 07 6:18 am    Post subject: Reply with quote

I've only used Sam Adams. $7.99 for six!!! For a brine?!?!? Ouch!!!
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gpalasz
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PostPosted: Tue Aug 21 07 8:04 am    Post subject: Reply with quote

Yeah...sams would be good
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cwall1313
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PostPosted: Fri Aug 31 07 9:39 pm    Post subject: Reply with quote

Going to get my chickens at lunch so I can try this recipe. Chickens will go on tomorrow morning around 9am, Gameday comes on at 10am, games start at noon, woo hoo does it get any better than that!!!!!
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gpalasz
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PostPosted: Wed Sep 05 07 6:58 am    Post subject: Reply with quote

well.........whats the verdict? Very Happy
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William



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PostPosted: Tue Sep 11 07 3:32 am    Post subject: Well Reply with quote

We tried this Friday night. It was excellent. I had some left over Guiness and Black/Tan that I used to brine. I can't wait to do this again.
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NY_Smoker_69



Joined: 15 Sep 2007
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Location: Putnam Valley, NY

PostPosted: Tue Sep 25 07 3:26 am    Post subject: Reply with quote

I made this one this past weekend. The chicken came out great!!! Only change I made to the recipe was to go 1 cup of Brown Sugar. Here is the "Before" and "After pictures of the bird.

I took the photos with my phone. Next time I'll use the real-deal.

This was the chicken done exactly as the recipe called for. Came out GREAT. The Prime Rib was done via This Recipe . I made some drastic changes to the rub portion of the recipe, and this one too was a great success.


After 2 hours, the bird was done to 180 deg. The skin was nice, crispy and flavorful. The bird was juicy throughout and had TONS of nice flavor.


The picture for the Prime Rib doesn't do the end result any justice. I'll be redo-ing the recipe again in the near future, and will be using a real camera next time! The meat was cooked to 150 deg. and came out medium rare. Just the way everyone wanted it...


Overall it was a great Sunday. I'd like to thank everyone involved in these 2 recipes. Well done!
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KMoss
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PostPosted: Thu Sep 27 07 4:43 am    Post subject: Reply with quote

Did this chicken over the weekend, it was wonderfull Razz
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gpalasz
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Joined: 16 Mar 2007
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Location: Moore, Oklahoma

PostPosted: Thu Sep 27 07 8:52 pm    Post subject: Reply with quote

Gonna do one again this sunday. I brined some thighs w/ this recipe, but added one of those little cans of pineapple/orange juice. Gonna add that to the brine for this bird.
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