Thursday, July 5, 2012

Pickle-brined Chicken Thighs à la Langdo

There have been some rumblings around these parts of a fancy new (potentially old) chicken preparation procedure - pickle-brining!

Word has it that a certain religiously-oriented 'quick-service' franchise (Chick-fil-A) puts the technique to use. That did nothing to stem the interminable flow of our enthusiasm.

Meat Hunx honorary and party-rock bassist J Langdo showed up to MHHQ on July 4th having spent the previous 24 hours brining 12 chicken thighs. Here's how it goes:

- Chicken thighs with bone in and skin on
- Large jar of Boar's Head pickles
- Spicy rub (see ingredients here)
- Frank's Hot Sauce
- Half cup apple cider vinegar

Rub the chicken with salt everywhere. Dump all the brine with brown sugar and pepper from your pickle jar into a bag containing the chicken
thighs. Store in the refrigerator overnight. In the morning give em another rub with salt and pepper.

This next step is as per the recommendation of a certain somebody at local hero bar/resto joint The Commodore- Bathe them in Frank's Hot Sauce and a half-cup of apple cider vinegar. Let them sit for 10 - 30 minutes.

Meanwhile fire up the bbq to high direct. Sear each side of the thighs for one minute to lock in all the juices. Then, smoke indirect at 270 for 2 hours.

There are moments in time on this earth, when we stumble upon distinctly asymmetrical combinations so non-intuitive, yet so impactful, that they alter the face of our society forever. This was not one of those moments. But putting down a barbecued pickle-brined chicken thigh pushes reset on what can be done with poultry. And while it won't prevent war, or famine, or white collar crime… yet, it's in our system now, and if everything gets a little better Meat Hunx is fully willing to take responsibility.

1 comment:

  1. Dude
    Read your gmail asap. You won my Kabob Giveaway. You have another day to send me the information that I requested or Im going to have to move on to the second place contestent.