another tuesday????.....

down the drain...out the poop shoot, thru the wormhole....etc...etc...

BUUUUUUT tomorrow is another wednesday, not just wednesday, but last week i started somethin, and plan to continue it, but it's gotta have a name...what will it be??? WHAT's Cookin Wednesday???!!!

so what will be cookin this week??? im thinkin chicken, just ...which part?? i could pick up a couple whole birds from walmart fer bout 10 bux, or a pack of chix quarters (thigh and leg in one)....hmm i guess i will decide when i go there tonight to pick up the birds...

why do i need to go get them tonight if im cookin tomorrow?? i gotta brine the lil birdies, in some buttermilk, and various spices...BUTTERMILK???? WHY THE EFF.... buttermilk, and reg milk for that matter, is a terderizer didja know that?? i did, i didnt til i watched the AMERICA's TEST KITCHEN one of my favorite cooking shows, they were making fried chicks at the time, but the principles are the same.

Brining for that matter helps the bird retain flavor, and moisture, with them being equal in my book. Brines have to have two things minimum, salt, and liquid, i like a brine with sugar in it on top of many other spices, tomorrow will be no different, i will start out with some buttermilk, and then add to that kosher salt then the sugar and......chipotle powder, onion, garlic, and pepper.... and that'll soak overnight til i get home tomorrow when i'll take it out drain and rinse it, and get it nice and dry, then rub it down with.... ummmmm... i think i'll rock some PLOWBOY'S YARDBIRD which is one of my favorite all purpose rubs and then i'll just cook it til it's done, however long that may be but should probably be about 2-4 hours....we'll see... and that's for a whole bird, it should be shorter cook time for the quarters...

so now i will leave you in suspense. what cuts of chicken will i use, what temp will i cook at? what will i use for smoke? what will i cook in (although if you paid attention you'd know the answer to that last one) til then, happy trails to you

OUT