Testing new flavors on chicken quarters
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Those look gorgeous! I love chicken…so many flavor combos! Cola can be really good in all sorts of stuff too. Last night I started a brine using 2 qts water, 1/3 cup kosher salt, 1/4 cup demerara sugar, 1 TBL Gigawatt seasoning and 1/2 teaspoon each of garlic and onion powder. I will grill them tonight over charcoal with some apple chunks thrown in for a little smoke.
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Those look gorgeous! I love chicken…so many flavor combos! Cola can be really good in all sorts of stuff too. Last night I started a brine using 2 qts water, 1/3 cup kosher salt, 1/4 cup demerara sugar, 1 TBL Gigawatt seasoning and 1/2 teaspoon each of garlic and onion powder. I will grill them tonight over charcoal with some apple chunks thrown in for a little smoke.
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Joe Hell very similar to my brine, but in addition I use dark brown sugar, apple juice, and soy sauce. I found the soy sauce adds unami to the flavor profile
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Dave R That sounds like a good blend! Soy always makes for a good paring with chicken. Ponzu sauce is a really good one too. It’s like a tangy, citrus forward soy sauce. It’s great!
Joe Hell
Hey Joe,. I also love ponzu and make my own. Often use it on jerky. Question for you. I read something you wrote about vegetable lethicin on a jerky marinade. Is there a special type you use? I would imagine it would make the jerky really tender and soft. Sorry, I wasn’t able to back-track to your post. -
Joe Hell
Hey Joe,. I also love ponzu and make my own. Often use it on jerky. Question for you. I read something you wrote about vegetable lethicin on a jerky marinade. Is there a special type you use? I would imagine it would make the jerky really tender and soft. Sorry, I wasn’t able to back-track to your post.Dave R I don’t remember where I made that comment. It may have been in regards to keeping the solids in suspension? I haven’t tried that method yet. The lecithin I have right now is kind of old and clumpy. I’m not sure what the shelf life is. A buddy mentioned that he has a liquid version that I might have to try. I will post results when I get a chance to get experiment! I think I’m a few weeks out on new jerky stuff. I was hoping to get a few more seasonings to try out!
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Dave R I went through our advnaced search and checked all of Joes posts for both Lethicin and vegetable and didn’t find anything. I also did a general search for Lethicin and didnt find anything, if you read it here then the post was deleted after that.
I would imagine though that it would have been in one of the posts that we talked about making tender jerky with glycerin? We have a few posts that touch on it:
https://meatgistics.waltonsinc.com/topic/877/tender-jerky
https://meatgistics.waltonsinc.com/topic/1203/soft-beef-jerky-with-glycerine-and (probably has the most useful information)
https://meatgistics.waltonsinc.com/topic/1047/soft-beef-jerky-without-sugarGet more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Dave R I went through our advnaced search and checked all of Joes posts for both Lethicin and vegetable and didn’t find anything. I also did a general search for Lethicin and didnt find anything, if you read it here then the post was deleted after that.
I would imagine though that it would have been in one of the posts that we talked about making tender jerky with glycerin? We have a few posts that touch on it:
https://meatgistics.waltonsinc.com/topic/877/tender-jerky
https://meatgistics.waltonsinc.com/topic/1203/soft-beef-jerky-with-glycerine-and (probably has the most useful information)
https://meatgistics.waltonsinc.com/topic/1047/soft-beef-jerky-without-sugarJonathon I couldn’t find anything either but vaguely remember a mention or at least the thought running through my head.
My brined chicken turned out perfectly moist and juicy. The gigawatt wasn’t overpowering by any means but gave a long lasting heat that I really enjoyed. These turned out better than any chicken I have done in the smoker.
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Joe Hell Yeesh those are good pics and the look delicious. Nice out crispy on the outside and I am sure tender as can be on the inside! Gigawatt is hot but on something like chicken breast with such a low fat content I wouldn’t expect it to overpower. I’ve used gigawatt on both pork and chicken made in the crockpot and both times it came out excellent!
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Dave R I went through our advnaced search and checked all of Joes posts for both Lethicin and vegetable and didn’t find anything. I also did a general search for Lethicin and didnt find anything, if you read it here then the post was deleted after that.
I would imagine though that it would have been in one of the posts that we talked about making tender jerky with glycerin? We have a few posts that touch on it:
https://meatgistics.waltonsinc.com/topic/877/tender-jerky
https://meatgistics.waltonsinc.com/topic/1203/soft-beef-jerky-with-glycerine-and (probably has the most useful information)
https://meatgistics.waltonsinc.com/topic/1047/soft-beef-jerky-without-sugar -
Jonathon I couldn’t find anything either but vaguely remember a mention or at least the thought running through my head.
My brined chicken turned out perfectly moist and juicy. The gigawatt wasn’t overpowering by any means but gave a long lasting heat that I really enjoyed. These turned out better than any chicken I have done in the smoker.
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