Quick Brining Chicken

It works really good to brine a chicken for two hours before sprinkling it liberally with your favoritw low sodium(no salt) spice rub. I use 'Snuffy Rub', an all purpose Cajun rub or seasoning that I make. More on the Rub in a minute.

I use a Brinkman 5 in 1 smoker/grill. It is pretty good for slow cooking, but not very good for grilling. I use a wood chip box with mesquite chips that were soaked for an hour.

I slow cooked the 2 half chickens for 2.5 hours. Smoke during the last hour of cooking.

I used Trader Joes BBQ sauce with the juice of 1 lime and basted the chicken for the last 30 minutes. Let it rest toll this entry is done.

Be Back in a Flash

I came up with the idea for this blog several weeks ago, although I just go to it later than sooner. Now I am going to have to wait until I get back to work so I can do some firehouse cooking. In the meantime, while I am biding my time and blogging away like a crazy man, I may come up with some creations from my house.

I learned to cook at the fire house from necessity. While at Valley Springs during my first season in CDF, we just somehow clicked and functioned like men. Perhaps it was because I was the rookie at the station, it seemed that the others on the crew had done at least a season at Valley Springs before I got there. We went to the store once or twice a week, and we had our meals paid for by the state, although they deducted a small amount from our paycheck for each meal. How much was that we were charged for meals in 1977? We were simple back then, and thrifty too.