Saturday, August 15, 2009

Grilled Smoked Chicken Breast with Peach Salsa

This is a really great and easy to make brine.

Basic Brine for Smoking Poultry (chicken, duck, pheasant, turkey, squab etc.)

2 cups packed brown sugar
1 cups kosher salt
1 cup pickling spice (or peppercorns, whole cloves, whole cinnamon sticks, star anise, whole coriander seed etc.
4 cups water
Bring to a boil, and simmer for 5 minutes. Sugar and salt should be dissolved.
Remove from heat and add 4 cups ice. Taste when cool. If it is too salty add more ice water.

Place poultry in a non-reactive (not aluminum, copper, etc.) container (glass, plastic or stainless OK). Pour enough brine over poultry to cover. Marinate at least 4 hours. Drain off brine and dry the breasts on paper towels before smoking. "Cool Smoke" for 1 hour and quickly chill or cook off.

It also works well with beef short ribs, pork butt and brisket.

WARNING: do not save brine that has touched the poultry.

Peach & Cherry Salsa to serve with smoked chicken breasts.
4 servings

6 peaches, pitted and diced small
15 cherries, pitted and diced small
1/2 c. diced red onion
1 lime, zest and juice
1 tblsp. sugar
1/4 teasp. salt

Method: Combine and let sit in refrigerator for 1 hour.

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