Here’s a quick and dirty delectable meal consisting of a Brined fresh Foster Farms Chicken and Baked Potatoes. The basic brine consisted of ½ gallon of water, ½ cup of Kosher Salt, and ½ cup of Sugar. Brined the chicken parts for 2 hours in the fridge. Patted the chicken dry before rubbing Annie’s Roasted Garlic EVOO and McCormick Grill Mates Montreal Chicken Rub On/Under the skin. The baked potatoes were rubbed with Annie’s Roasted Garlic EVOO and Fagundes Seasoning.
Chicken parts only need to be brined for 1 to 1½ hours so there’s no need to plan too far ahead. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 325ºF with Hickory wood BBQ pellets.
Set the Char-Broil Infrared Smoker, Roaster, Grill (SRG) to HIGH with the Lid OPEN until the spuds reached an Internal Temperature (IT) of 210ºF. Took 1½ hours to come to temp.
A person can’t have too many tools … Chicken roasting in the MAK 2 Star while the spuds are baking in the SRG.
Took 1½ hours for the Chicken parts to reach the proper IT of 170ºF in the breast and 180ºF for the legs and thighs. Rested the chicken for 20 minutes under a foil tent before serving.
The Money $Shot$ … A Brined Chicken Breast, Baked Potato, and a nice Spinach Salad … Scrumptious Quick and dirty Healthy meal!!
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