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Comment by Kirk Leins on May 30, 2010 at 11:06am

Happy Memorial Day to y'all as well.

Comment by Mary Ann Allen on May 28, 2010 at 11:51pm

Yummy! This looks awesome!

Comment by John Lasina on May 28, 2010 at 7:32pm

Sweet recipe. Happy Memorial Day!

Comment by Tony Pinto on May 28, 2010 at 7:27pm

An oldie but a goodie!

Comment by Kirk Leins on June 21, 2009 at 5:52pm

Hey Gary, Brining is always great. I'll definitely make sure to do some brining recipes this summer. Thanks for the kind words about the vids.

Kirk

Comment by Gary Hawthorne on June 20, 2009 at 11:43am

I find brining the chicken in water and salt with about a cup of apple juice overnight before grilling really adds a great flavor. Kirk you are great to follow and I get inspired to cook each time I see your videos.

Comment by Tony Pinto on March 2, 2009 at 9:57pm

Here's the recipe for the chipotle/lime emulsion mentioned in the video:

CHIPOTLE/LIME EMULSION
-½ of a 7 oz. can of chipotle peppers packed in adobo sauce
-the juice of 2 limes
-2 garlic cloves, chopped
-3 tbsp honey
-1/2 to 3/4 cup of vegetable oil or olive oil
-salt and pepper

-Add all ingredients except the oil to a blender or food processor. Process the mixture until smooth.
-While continuing to process, slowly add in oil. Process until fully emulsified.

Marinade your bird or parts for 4 to 24 hours in 3/4 of the emulsion, reserving the remaining amount. When you're ready to cook, shake of any excess marinade and either grill on the barbecue or bake in the oven. Brush the reserved marinade onto the bird during the last 10 minutes of cooking.

If you like things really spicy, simply add more chipotles to the marinade.

Comment by Kirk Leins on February 26, 2009 at 11:59am

Gina, the rub and lemon/onion stuffing sound great. Smoked paprika is one of my all-time favorite ingredients. I literally look for excuses I love it so much. I'm gonna definitely try the rub this summer.

Comment by Gina Diez on February 26, 2009 at 9:13am

Hey Kirk.......I just saw your video on the beer can chicken, I LOVE your idea of putting the chickens in the aluminum pans, I always use the beer can chicken holders, and I have to watch my frill so carefully because the chicken is directly exposed to the flames, so I can never just walk away and let it cook, I'm going to try your way, it looks much better !!!!!!
You want to try something good, instead of marinade, rub the chicken about 15min before grill time with Smoked Paprika a a little Kosher Salt and some Pepper, I had to do this in a pinch once when I was out of marinade, and found by accident, it was delicious !! I also stuff Lemon and Onion wedges into the neck, it keeps the juices in, and adds a little extra flavor also. :-)