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Greetings from Texas
Posted: 27 May 2014, 15:15
by FGavitt
Just popping to into to say hello and introduce myself to other BBQ enthusiast. I'm exploring the possibilities of taking advantage of an opportunity to visit your great isle and bring some US BBQ. Wondering if there are any flavor profiles that are preferred what I would refer to as traditional US BBQ.
Re: Greetings from Texas
Posted: 27 May 2014, 16:26
by CyderPig
Hi and Welcome
I personally like a Hot and Sweet profile for Pork and Chicken and a Pepper and Heat profile for Brisket, but I find a lot of the US rubs can be over salty and need some tweaking.
Si
Re: Greetings from Texas
Posted: 29 May 2014, 20:23
by FGavitt
Thanks for the welcome! Fully agree with the salt. I make my own runs, little to none on pork, moderate on brisket and I brine poultry. Seem to work well.
Re: Greetings from Texas
Posted: 30 May 2014, 08:50
by CHokKA
Hi and welcome. What sort of brines would you do for chicken?
Re: Greetings from Texas
Posted: 03 Jun 2014, 18:26
by FGavitt
One of my favorites is a hard cider (1 pint)and a little salt (1/2 Tablespoon). I let it set over-night but you might want to start with a few hours. Be sure and rinse it well to get the salt off. To adjust a little add some orange peels or cranberries.
Think about the flavors YOU like with chicken and go for it.