Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: mcrawfordaf on October 10, 2022, 11:20:01 AM
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I brined two grouse breasts whole in leftover pickle brine over night. Rubbed em in olive oil and used a Spiceology Mediterranean spice rub mix all over. Then put in the Pit Barrel Smoker @ 250 until they reached 145. Coated them in a mustard based BBQ sauce and cooked until the glaze was sticky. My sous chef pictured as well 😂
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Finished product
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Looks delicious!
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:yeah: Looks great!
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They look great, love the smile on your sous chef.
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Heck yeah, looks great.
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Yum!!
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They look great, love the smile on your sous chef.
Haha, he's usually more stern when he's wearing the Hulk pajamas.
Thanks everyone, I was very happy with the way they turned out. I think the brine definitely kept them from drying out like I had kind of expected in the smoker. Will try this method again in the future!
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That looks amazing! Nice work.