Recipe courtesy of Ray Lampe, Dr. BBQ
Ingredients
- 2 quarts hot water
- 1 cup kosher salt
- 1â…“ cup Sugar in The Raw
- ¼ cup powdered onion
- ¼ cup granulated garlic
- 2 tbsp black pepper
- Ice, enough to bring brine to 1 gallon
Grilled Chicken Ingredients
- 1 whole chicken about 4 pounds each, cut spatchcock style
- Big Green Egg Nashville Hot Seasoning
Roasted Chicken Ingredients
- 1 whole chicken about 4 pounds each, cut spatchcock style
- Big Green Egg Citrus & Herb Seasoning
Instructions
One day before the cook, make the brine. In a deep container, combine the water, salt, sugar, granulated onion, granulated garlic, and pepper. Mix well until the salt and sugar are dissolved. Pour the ice into the bowl with the hot brine. Mix well. When the brine has completely cooled, place in the refrigerator for at least 4 hours until well chilled. Use immediately or keep refrigerated for up to a week.
At least 12 hours and up to 24 hours before you plan to cook, put the chicken in the brine and weigh it down to keep it completely submerged. Refrigerate until needed.