Sunday Night so we went with KFC again.... my Freddy’s Frozen Custard was outvoted. I need to adopt so I can have one vote my way.
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Sorry for your loss threebag. I haven’t been to a KFC in at least a decade.
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If you want fried chicken make a road trip to Pittsburg...Annie's or Mary's either one works.



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Brisket, had hungry people so didn't take pictures of the burnt ends or sides. Would say this was the best brisket I've ever done.

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Loose meat sandwich. Midwest style. Browned ground beef with chopped onion, then simmered with a couple splashes of pickle juice. On sliced white bread with mustard and pickle.

And a mango with a drizzle of honey as a side.

Ghetto and fabulous. I was in heaven.
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Damn! You fuckers are knocking it out of the park! :-)

:-):-):-):-):-):-)
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This might be the clearest, most sane post you have ever put on here. I think I hate myself just a little bit for agreeing.
Ugh, am I dying? Am I Daru?
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anyone have some simple brines for chicken breast?
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One that I learned from a friend is a combination of lawrys mesquite, hoisin, garlic and onion powders and beer. Pretty good combo.

Edit - wait you said brine not marinade didn't you. I use this one simple and quick if you don't bring it to a boil.

https://www.allrecipes.com/recipe/17...chicken-brine/
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salt water and herbs sugar, not for me. Citrus you bet

1 tablespoon white vinegar
2 cloves garlic minced
1/2 teaspoon Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1/4 jalapeno seeded and minced very finely
1 cup pineapple juice
2 tablespoons lime juice
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That's more of a marinade than a brine. Brine needs salt to keep more moisture in the meat.

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I just dry brine.

Take the chicken breast, put it in a large glass bowl, sprinkle salt and pepper on there ( plus brown sugar, granulated garlic and/or a little cayanne depending on what flavors you're going for), cover with saran wrap and leave in the fridge over night.

A dedicated brine just seems an unnecessary stop to me.

EDIT: Also, I've generally been told to leave it uncovered and I believe it's because the evaporator cycle in your fridge will help get some of the moisture out of the skin and make it crisp up better when cooked. I just don't do it because I don't like the idea of uncovered chicken breasts in my fridge. I would recommend covering it but the results may not be quite as good. If you have a full sized beer fridge w/ some extra room, maybe give that a shot. Ultimately your mileage may vary.
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True story.

If it doesn't have salt in it, it isn't a brine (pretty much by definition).

It's like saying "I like Pot Roast without beef..." May be a fine vegetable stew, but it ain't pot roast.
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Most chicken is pumped already but if not or you want to inject flavors, I boil water and salt, add herbs of choice rosemary, fennel, basil,or whatever and after cooling add citrus juice

What I added was a marinade for already pumped chicken but for some reason I missed/ deleted a sentence clarifying that. Thanks for calling that out.


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Been awhile. Homemade pizza. Spicy Italian sausage, sopressetta, onions, roasted tomatoes, red peppers, rough-chopped garlic, mushrooms, homemade marinara sauce. Mozz, provelone and asiago cheeses. Little chopped basil thrown over the top.

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