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[jgrayson]

Hello,

Has anybody tried brining chicken with pickle juice?  I'm going to give this a try, and I was interested in seeing if others had already gone down this path.

I've seen this on a few restaurant menus recently, but it was with fried chicken.  I'll try it on the FireCraft to see how it goes.

[Kristin Meredith]

Are you using dill or sweet?

[Canadian John]

 Most interesting..Be sure to log and post all pertinent information as I may be next - thanks.

[ICIdaho]

I have used dill pickle juice before.  It was okay.  I did not notice much flavor.  I much prefer to pack my left over jar of pickle juice with boiled eggs.

[Bar-B-Lew]

its good to help close a hole in your tongue but it burns...dont ask how i know

[yorkdude]

its good to help close a hole in your tongue but it burns...dont ask how i know

I can’t resist...how do you know?

[Brushpopper]

its good to help close a hole in your tongue but it burns...dont ask how i know

I can’t resist...how do you know?

Inquiring minds like mine want to know also!!   

[Bentley]

Using the juice to make pickled eggs, Brilliant!

[jgrayson]

Are you using dill or sweet?

I will be using dill.

Those who have tried it.  Did you brine it for several hours, or just a short amount of time?

[ICIdaho]

Are you using dill or sweet?

I will be using dill.

Those who have tried it.  Did you brine it for several hours, or just a short amount of time?

Probably 4 or 5 hours when I did it.

[Ralphie]

I’ve always been told...and copycat recipes attest...that dill pickle juice is the marinade for Chic-Fil-A chicken breasts. The ones that become breaded and fried for their classic sandwich.

[yorkdude]

Got to try this. Going to try grilling them on gas bbq. Might change but that’s the plan for tonight’s dinner.

[pmillen]

I'm soooo curious.

[yorkdude]

I'm soooo curious.

That makes 2 of us. Something about this seems wrong but I gotta find out. Anyway we are off.
Reminds me of the frog in biology lab 45 years ago.

[jgrayson]

Hello,

My wife got her hands on the pickle jar and used the juice for a pork loin.  It marinated for about 5 hours, and then I took it out to my FireCraft to cook.  I set the temperature to Low for an hour and then bumped up to 250 degrees until the internal temperature was 145.

The pork was good, but I'm not sure that I could taste that pickle juice was used.  The next time we finish a jar of pickles I might try putting some chicken in the pickle juice and some not in the juice to see if there is a noticeable difference.