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One of my favourites is brined chicken and for commercial brine mixes, I can't go past Oak Ridge Game Changer Brine mix. I have have no commercial interest, I just like the stuff)
I mixed up a half strength batch and got a good quality free range chook (Bannockburn is great) and used a zip lock bag to hold it all together.
The bag was then placed in to a saucepan and the whole thing put in the fridge for 4 hours
The kamado was lit with the aim of taking the internal tempo to around 150c, which is sort of a lowish roasting temperature.
The video of the cook is in the videos section here: Brined Chicken in a kamado