huckshut.com

By • June 29th, 2010

Fellow panelists on “In the Hut”, Diva-Q was on the Today Show this morning grilling Chicken Lollipops.  Check the video after the jump

Today we’d like to share with you our boneless chicken breast recipe.  Sit back and enjoy!!

Today we’re going to show you how to spatchcock a turkey.  This will be much like our spatchcocked cornish hen video but with a few different ingredients.

We’ve seen several ads over the internet regarding the TastyLicks BBQ company’s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning.

We have tried many different jerk spice recipes and could never get that same Island flavor of jerk grouper. We heard about Walkerswood jerk paste but resisted we wanted to make our own. We finally gave this a try. For this post we used Tilapia fish.

For this post we went to the reading terminal market and picked up a 3 1/2 lb. chicken(free-range). First, we brined it with huck’s basic brine, for about 12 hrs and let it air dry in the fridge for 12 hrs.

Hello folks we know it’s been a while since your last episode of Huck’s Hut Tv.  Watch as Huck prepares a Beef Tri-Tip Roast.  This is a nice size portion of meat for the short time it takes to complete.

Watch as MABBQA’s David von Behren shows us how to make our own sausage.? This is Part 1 of a 2 part series.? The second part should be up this weekend. Huck’s Hut TV: Basic Sausage Making Pt.1

We already posted the basic brine yesterday. That was just a base. Today we reveal to you the Huck’s way of doing it. After the jump

Brining not only keeps meat from drying out but is also a great way to add extra flavor. We have been able to get great results brining Turkey 12-48 hours Chicken 4-24 hours Fish 1-4 hours Pork and beef 12-24 hours. Basic Brine 1 gallon water 1 cup kosher salt 1 cup sugar Make sure [...]