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    Home » Everything Amish » Plain Culture

    Yoder's Barbecue Chicken Brine

    Published: Jul 28, 2016 · Updated: Jul 28, 2016 by Kevin Williams | Leave a Comment

    This photo is of some barbecued chicken at an Amish benefit supper. I've run this photo before, but the recipe is not something I've posted, you should give it a try!

    This photo is of some barbecued chicken at an Amish benefit supper. I've run this photo before, but the recipe is not something I've posted, you should give it a try!

    The summer months mean a lot of outdoor cooking and grilling among the Amish.  With air-conditioning being absent,  cooking outside is often appealing on a hot July day.  Why make the house hotter than it already is?  This recipe comes to us from Yoder's Organic Farm, an Amish-owned family farm near Bloomfield, Iowa.  Mrs. Yoder says that they do usually put the chicken brine on a burner, over low heat, for about a half hour before grilling.  She said it speeds up the process. Reader Dru think she means to warm the brine, with the chicken, on low heat for 30 minutes. Then you would just grill on hot side of grill to get grill marks, transfer to cooler side and slather with BBQ sauce and continue cooking a short amount of time so it's no longer pink.with the skin on. That to me, sounds accurate.  Mrs Yoder says keeping the skin on will keep it  more juicy.  I'm sure the chicken is delicious!

    Yoder's Barbecue Chicken Brine
     
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    Ingredients
    • 1 quart water
    • 1 quart vinegar
    • 8 tablespoons salt
    • 4 tablespoons Worchestershire sauce
    • 4 teaspoons black pepper
    • 2 teaspoons garlic salt
    Instructions
    1. Mix all of the above ingredients and soak chicken in it overnight or for a few hours before grilling.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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