Firemonkey Posted July 19, 2006 Report Share Posted July 19, 2006 BJs produce has been hit and miss (a lot of spoilage) but their butchery has been very good to me. Its the same way here. Sometimes I think the few produce items they stock are just so thay can check the box on their form that says "we have produce". Even staple items like the bags of onions are usually soft and bruised. But the meat...I really have a tough time finding better quality:value, and none of their stuff is enhanced with up to 12% solution. I like that. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 19, 2006 Report Share Posted July 19, 2006 we don't have BJ's here. More's the pity... sanny' date=' that comment with that avatar... it just ain't right. if you're going to make those kinds of comments, we need an updated pic in that avatar. black bars over the eyes are fine...[/quote']What?? Huh?? Me?? You don't think it's a shame there's no warehouse store near you? :::batting eyelashes::: Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 19, 2006 Report Share Posted July 19, 2006 Ditch the brine, go with spatchcocking! That's my vote Mike! Brining is useless if your chicken is already injected. Spatchcocking the chicken (leaving the breast intact) makes for a tender juicy chicken inside and direct cooking makes for the crispies on the outside! Man I cannot wait for my grill and a rotisserie - then my vote will be for that!!!!!!!! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 19, 2006 Report Share Posted July 19, 2006 Oh yeah! Shame on you Sanny for gettin' a rise outta PorkChop! Quote Link to comment Share on other sites More sharing options...
Curly Posted July 19, 2006 Report Share Posted July 19, 2006 Yeah DJ, that rotis is gonna be my first upgrade for sure...that's gonna be fantastic. I cannot wait to pull a butt outta that dude after 20 hours...all those juices continuously basting it....uum uum uum uum uum Quote Link to comment Share on other sites More sharing options...
Curly Posted July 19, 2006 Report Share Posted July 19, 2006 WOW That new avatar sure gave me the big head, huh? Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 19, 2006 Report Share Posted July 19, 2006 WOW That new avatar sure gave me the big head, huh? President Dubbya Curly. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 19, 2006 Report Share Posted July 19, 2006 That's true, when I got this pic, you clicked on it and it morphed into W. Course, I'm not smart enough to make that happen as an avatar, but W probably couldn't do it either. Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 19, 2006 Author Report Share Posted July 19, 2006 Alright, back to the subject... Okay, so I've read all the kindly referenced links and have determined that spatchcocking is basically de-spining a bird Predator style. Based on my experience with whole-chicken-halves... this will work beautifully. Next question is... what about brining and THEN spatchcocking? Eh? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 20, 2006 Report Share Posted July 20, 2006 Re: Alright, back to the subject... Okay, so I've read all the kindly referenced links and have determined that spatchcocking is basically de-spining a bird Predator style. Based on my experience with whole-chicken-halves... this will work beautifully. Next question is... what about brining and THEN spatchcocking? Eh? Read six posts up! Also, get a good season (I really like the basic smoke season I posted in the recipe section on chicken). I also really like to drench him down with a heavy salt, pepper & vinegar mop every 20 minutes (till you are ready to crisp skin). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 20, 2006 Author Report Share Posted July 20, 2006 That sounds great... but I don't buy injected chickens...? But the mop sounds excellent. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 20, 2006 Report Share Posted July 20, 2006 That sounds great... but I don't buy injected chickens...? But the mop sounds excellent. Well in that case brine it! I do my turkeys (it is hard to find non injectected chicken here) and they turn out great. Though my chicken is great without brine. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted July 20, 2006 Report Share Posted July 20, 2006 How do you know if a chicken is injected anyways? Does it say so on the package or what? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 20, 2006 Report Share Posted July 20, 2006 yep... anytime you see things like "flavor enhanced...", "Deep marinated...", "contains up to..." you know you are buying about 10-12% (I have seen as high as 14%) injected water and other goodies. Its usually the fine print Quote Link to comment Share on other sites More sharing options...
DavidS Posted July 20, 2006 Report Share Posted July 20, 2006 Wal-Mart and Dillons, (Kroger) have up to 15 BS added. I did find "all Natural" nothing added at Wal-Mart at a higher price. Added my own enchancers grilled on my Weber. They were good. Dennis emailed me my OTB should be in the warehouse today. So I should have it next week. Will post pictures. DavidS Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 20, 2006 Report Share Posted July 20, 2006 i bought "all natural" at sams the other day; tysons. when they say "all natural", they meant 12% "all natural" chicken broth added... i buy them anyhow. even calculating for what i'm spending on the "broth", it's a decent deal. just not allowed to brine it myself... and, bottom line, pretty tasty off the ol' mexi-K. 550 indirect about 40 min. papery, crispy skin! juicy meat! Quote Link to comment Share on other sites More sharing options...
