AboutWhitestag Expertise I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.
Experience I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials Not applicable to this area of expertise.
I love cooking chicken on a bbq (and sometimes a rotisserie oven). My goal is to always cook the moistest and most flavorful chicken possible. I have experimented with brining AND marinating chicken before cooking. The result is usually great!
Do you think it is overkill to both brine (water/salt) and then marinate (herbs, citrus, wines, etc.) poultry?
Thanks in advance,
Joel
Answer While I've never tried it, I can't think of any reason why not. The brine and the marinade serve different purposes. The brine is for moisture, possibly with a bit of flavor thrown in, while the marinade is for tenderizing (usually not necessary for chicken) and for flavor. And regardless, chicken is a pretty forgiving meat, so even if the results are less than perfect, you should still have something reasonably tasty.
So, this cook's opinion is: Give it a shot, and let me know how it turns out!
