Page 22 - Galveston Waves August 2018

Cowboy Cooker Creole Butter Recipe
• 2 sticks of butter, melted
• 4-5 tablespoons of Cajun seasoning
• 2 tablespoons garlic powder
• 1 cup of Chicken Broth

Combine the melted butter, garlic powder, chicken broth & Ca-
jun spice in a small bowl. Whisk to combine. You will need 1/2
Brined, Injected, & Smoked Yardbird! recipe for a chicken and a full recipe for a turkey. Next, fill the
bird. I want to see those breasts swell! Then flip it and give 1
The Juiciest Truly Award Winning full injection for each leg and 2 each for the thighs.
BBQ Chicken Recipe
Brining: The Real Secret To Great Poultry
Now, let’s talk about brining. If
you don’t like the idea of brin-
ing, it’s time to quit. ‘Cause your
bird is going to be dry and you
will have a plate with dried out
breasts and all the dark meat
gone! Brining is the most im-
portant part. My family has been barbequing for years, and we
know what we are doing. However, there was a time when we
hated doing whole chicken or whole turkey. We just weren’t
very good at it. That is until one year my brother brought over
this pot with a brining bird that stunk to high heaven! We put it
on the pit anyway, and it was perfect….best bird I ever had
(Don’t tell Ma’ama!). Anyway, it was the brine, and that is all we
do with whole or half birds now, and you should too. In fact,
t’s summer folks! Between you and me, it’s hot enough. I
don’t want to sit by my pit for 12 hours. But I tell you get creative with your brine recipes, they are all over the net. It’s
the simple combination of salt and sugar that changes the bird
what, for the time invested, you won’t find a tastier treat
I than BBQ Chicken. You know the guy that can smoke a chemically as you cook it. It draws moisture instead of expelling
half chicken, keeping the breast so moist that it squirts out mois- it. If you are in a competition that calls for a half or whole bird,
it doesn’t matter, feel free to take the thigh (always the last piece
ture when you check the temp and gets the thigh to a very safe
165 degree temp, is an accomplished cook. Nothing is overdone to get done) to 165 degrees and still have some really juicy
and a sweet, savory glaze. Its making my mouth water typing this breasts. In fact, when you poke the thigh, it will squirt you.

column.
Buying Your Birds Today we will be working with a more complex brine in terms of
I like to get the Sam’s Club two pack that has two eight pound- flavor. It’s a simple brine made with Brown Sugar and Sea Salt.
ers. I buy four total to make the cook worthwhile and I freeze Cowboy Cooker’s Chicken Brine
the unused chickens for later. • 2 gallons of luke-warm water
• 1/3 cup of dark brown sugar
Meat Prep | Marinade Injecting • 1 1/2 cups of sea salt
I always use Tony Zachery’s Creole Butter. Creole Garlic is • 3 tbsps. minced garlic
• 1 tbsp. ground black pepper
pretty good too. The only thing I don’t like is the cost. Those • ¼ cup Worcestershire sauce
bottles are like 5 bucks now! So here is a small recipe that will
lower that cost tremendously: In a food-grade bucket or container large enough to hold your
turkey, mix together the water, salt, garlic, pepper, Worcester-
shire sauce and brown sugar. Store in a refrigerator, and soak

22 | Waves Magazine | August 2018 Issue