For the love of “Q”
OK, so you are probably wondering what a recipe is doing in a blog about sales and marketing but if you attended our summer BBQ event with Brian Misko of House of Q you’ll be salivating at the thought of creating your own sumptuous BBQ. Another reason is “passion”. Brian clearly has a passion for BBQ and it’s infectious. As professional sales people we can sometimes lose site of our passion and how much of a driving force it can be in achieving our goals and objectives.
Poultry Brine
Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need.
¼ Cup Kosher Salt
¼ Cup Brown Sugar
4 Cups Cold Water
Brining poultry add tremendous flavor and makes an often-dry dish into a succulent one. This recipe starts off with a base brine which you can adjust to whatever quantity you need.
¼ Cup Kosher Salt
¼ Cup Brown Sugar
4 Cups Cold Water
Mix all together so that the salt and sugar dissolves. Add your chicken, pork or turkey and then a lot of ice then refrigerate. Here’s the important part – make sure it’s cold, very cold, just above freezing cold. That helps with the brining process and keeps your poultry safe from bacteria growth. Brine 4 pounds of chicken for 4 hours and a 15-pound turkey for 15 hours. The rule of thumb is about 1 hour per pound of meat.
Additional Flavors:
There are as many kinds of brine as there are types of pizza – you are only stuck with your creativity. Add apples, citrus fruits, onions, garlic, spices, cinnamon sticks, juices or anything that you think might add flavor. The tip here is that whatever you add must be dissolvable so that the flavor actually penetrates into the meat during the brining process. If it doesn’t dissolve well, the flavor generally only sticks to the outside of the meat and really doesn’t add all that much to the brining process.
There are as many kinds of brine as there are types of pizza – you are only stuck with your creativity. Add apples, citrus fruits, onions, garlic, spices, cinnamon sticks, juices or anything that you think might add flavor. The tip here is that whatever you add must be dissolvable so that the flavor actually penetrates into the meat during the brining process. If it doesn’t dissolve well, the flavor generally only sticks to the outside of the meat and really doesn’t add all that much to the brining process.
Alder Smoked Beer-Can Chicken
The beer can chicken idea took grillers by storm over the past few years and in a nutshell it’s a rather simple technique….
4-5 pound Whole roasting chicken
Beer/soda can
Oil
Salt/pepper
Seasonings/herbs
Bbq sauce
The beer can chicken idea took grillers by storm over the past few years and in a nutshell it’s a rather simple technique….
4-5 pound Whole roasting chicken
Beer/soda can
Oil
Salt/pepper
Seasonings/herbs
Bbq sauce
This is a technique that is as wide open for recipes as there are ideas. Marinade the whole bird, brine it, simply rub it whatever makes you salivate, that’s the direction you need to go. But the technique is simply this… stuff the can into the bird and prop it on the grill vertically. That’s it. Sorry if that was not as dramatic as you expected but really, that’s it. But here’s how to cook it.
Prepare your grill for indirect cooking – medium high heat. Prepare the chicken as you wish and insert the can into the bird. Stand the bird on the can and finish seasoning or supporting the bird with skewers. Place the bird on the grill on the off side of the grill. Add smoke chips to the hot side or simply roast on your grill. Close the lid and leave it for a minimum of 40 minutes.
The bird is ready for glazing at 135 F internal temperature. For perfect doneness, the breast should read 165 F and the thigh 175 F. Once this temperature is reached, removed the bird from the grill and lay it on a tray. Cover lightly with foil and let rest for a minimum of 5 minutes but ideally for 10. Carve into pieces and enjoy.
Prepare your grill for indirect cooking – medium high heat. Prepare the chicken as you wish and insert the can into the bird. Stand the bird on the can and finish seasoning or supporting the bird with skewers. Place the bird on the grill on the off side of the grill. Add smoke chips to the hot side or simply roast on your grill. Close the lid and leave it for a minimum of 40 minutes.
The bird is ready for glazing at 135 F internal temperature. For perfect doneness, the breast should read 165 F and the thigh 175 F. Once this temperature is reached, removed the bird from the grill and lay it on a tray. Cover lightly with foil and let rest for a minimum of 5 minutes but ideally for 10. Carve into pieces and enjoy.
