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A question???
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I'm going to be brining a batch of chicken; legs, thighs, breasts, and I was wondering if any of you ever pierce the meat? Would that allow the meat to get more flavorful or do the opposite and make it dry out on the grill????
Cis
Empress for Life 
I never have pierced chicken - my ears yes, chicken no.
 Beef and pork - yes! Chicken???? Jean????
You only live once . . . but if you do it right once should be enough!
I have not pierced chicken or my ears. I do rub flavor under the skin. Jean?
"He who sups with the devil should have a. long spoon".
Quote: Is that before or after the tanning booth?
If blueberry muffins have blueberries in them, what do vegan muffins have?
Quote: Is that before or after the tanning booth? [/blockquote] Do you use a tanning booth, cream, wood, or charcoal, to brown your chicken? Never thought about the booth or the cream!!   
Poor Cis, apparantly Jean is away and the boys are misbehaving. You both know she will send you to your rooms when she sees this.
Cis, I wish I could help you, but I don't even brine.
Theresa
Everything tastes better Alfresco!
I brine - and then use the tanning booth (smoker). Yum.
You only live once . . . but if you do it right once should be enough!
geez, when Mother is gone....
I never pierce any of the meats that I'm brining. I'm afraid doing so would add to much salt to the meat, but I don't know that for sure.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
You boys are gonna get in big trouble (pouts and stamps foot)
 Theresa, I never had brined before learning about it here. It makes a big difference!
Cis
Empress for Life
I don't pierce either, although I have some recipes that call for it. I just omit doing it.
Bill...Labs...go to your rooms 
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