*burp*

[GWguy]

Made an excellent roast chicken. Kinda like beer can chicken, but I used fruit juice instead. Brined a whole chicken in chicken broth and Kosher salt all afternoon, then brushed it with citrus sesame dressing and onto the beer can (with fruit juice) holder. Roasted it at 375 for an hour and a half on the outside grill.

Good flavor, very tender.

 

[Rael]

Made an excellent roast chicken. Kinda like beer can chicken, but I used fruit juice instead. Brined a whole chicken in chicken broth and Kosher salt all afternoon, then brushed it with citrus sesame dressing and onto the beer can (with fruit juice) holder. Roasted it at 375 for an hour and a half on the outside grill.

Good flavor, very tender.

Sounds very creative and thinking out of the box using the juice as well as the sesame dressing, awesome.


We did a little surf and turf. I made my own shrimp cocktail sauce today (first try at it, but used a recipe) which turned out real good. We used it with some jumbo shrimp. Then I made a "little of this and little of that" dry rub for some rib eyes on the grill.

Happiness.

 

[acommondisaster]

I've got one of those beer can thingamagigs that I picked up at Safeway for $2.99 - I've used it twice. Maybe someone can tell me how to get the chicken off the can without it being a two person project. I like the fruit juice idea. I've toyed with the idea of using wine.

As far as brining - how was the skin? I've brined turkeys for years and finally gave it up this past year when I decided I wanted some crispy skin instead of the leathery texture I get from brining. Then again it might be because I brine the turkeys over a 2 or 3 day routine (brine and then a sort of a drip dry procedure).

I've found by trial and error that seasoning a chicken with a combination of herbs and salt and pepper and refrigerating in a plastic bag overnight makes for a moist flavorful bird and you'll still get the crispy skin.

 

[huntr1]

How ironic. Just before I read the title to this thread, I burped.

 

[GWguy]

As far as brining - how was the skin?

Yeah, the skin doesn't always get crispy if you brine, but in this case I coated the bird with the citrus sesame dressing which has oil in it. The skin turned dark brown and crispy.

I've never had trouble getting the bird off the stand, but most times I leave it on the stand and cut off the legs, thighs and wings, much easier. After it cools, it just lifts off.