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PostPosted: Sat Mar 15, 2014 10:49 am 
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Location: BBQ Specialist Retailer stores in Highpoint, Port Melbourne & Hampton Melbourne Australia
I had an opportunity last weekend to finally try out the Mad Hunky Poultry Brine and Mad Hunky Hot Whang Chicken Rub. So fired up my trusty Weber Performer

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I brined the whole chicken as per the instructions on the pack overnight. I removed it from the fridge and let it acclimatise for 40 minutes and then drained and patted dry, a good massage with Mount Zero Olive oil and a good sprinkling of Mad Hunky Hot Whang Chicken Rub. Now I am not one for super hot spicy food but the rub is not really Hot as such, but very nice.

I cooked the chicken as per normal in the Performer with some hickory chips just to add an extra touch.

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It all worked really well, the combination of the MH Poultry Brine and the MH Hot Whang Chicken Rub was spot on and it was a hit with the folks.

BBQs Plus stock Mad Hunky products, including

MH Poultry Brine
MH Pork Brine
MH General Purpose Rub
MH General Purpose Rub No Salt
MH Hot Whang Chicken Rub
MH Hot Ass Whang Chicken Rub

The Brines are priced at $22 and the Rubs at $27.00 we can get 4 bags in a post pack for you at $15.00 if you cant make it in to one of the stores.

Call and talk to Rob at the Port Melbourne Store (03 9646 4494) and he will make up your order and mail it off to you.

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PostPosted: Sat Mar 15, 2014 12:12 pm 
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Location: Oakland County, Michigan
bbqsplus.com wrote:
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Wow... bet you din't need a knife to portion that out :{)

What was the IT of the bird? Given the appearance I'm betting 180-ish? And that's another good point of the brine... go ahead and take it higher... the moisture will still be there :{)

Great cook, and thanks for trusting your meat to the Mad Hunky! 8-)

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PostPosted: Sat Mar 15, 2014 1:19 pm 
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Joined: Sun Mar 31, 2013 7:48 am
Posts: 100
Richtee wrote:
bbqsplus.com wrote:
Image


Wow... bet you din't need a knife to portion that out :{)

What was the IT of the bird? Given the appearance I'm betting 180-ish? And that's another good point of the brine... go ahead and take it higher... the moisture will still be there :{)

Great cook, and thanks for trusting your meat to the Mad Hunky! 8-)


Your Da Man Richtee
175 it was yummy

I have just now brined some skinless breat fillets for tonight they will get 6 hours, your instructions say that should do. I am making some Pizzas tonight and thought one would be the fillets with Hot Whang, avecado and red onion.

I have also sliced some eggplant and am marinating in olive oil with a sprinkling of Mad Hunky General Purpose I am going to grill them and see how they go. Will post pics here.

Cheers

Tony

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Declaration of interest: TonyS is Tony Spencer who also posts as Vendor BBQsPlus.com


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PostPosted: Sat Mar 15, 2014 4:22 pm 
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I didn't know you had a gas performer!
I wish my performer was the gas one

Sent from my GT-I9500 using Tapatalk

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Mar 15, 2014 5:34 pm 
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Location: BBQ Specialist Retailer stores in Highpoint, Port Melbourne & Hampton Melbourne Australia
Yes it is Olive Green, they were an order for Myer who wanted a specific colour and when they got them didn't like them, so me being enterprising bought about 50 of them. This one has some battle scars on the lid so hence it ended up at my place.

We also sell the gas cartridges for them to.

T

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PostPosted: Sat Mar 15, 2014 7:16 pm 
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Any left?

Sent from my GT-I9500 using Tapatalk

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Mar 15, 2014 10:36 pm 
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Joined: Thu Apr 04, 2013 3:04 pm
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Location: Oakland County, Michigan
Eggplant..Hmmm... had not thought of that! I bet the Pizza Shake would do well on them too. Have to try that- thanks for the idea!

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