Buttermilk hot sauce marinade.

Discussion in 'Poultry' started by isaac, Mar 5, 2015.

  1. I did a whole bird on the weekend with this marinade that turned out amazing. I find sometimes a salt brine changes the texture of the meat, this marinade produced a amazing bird.
    4 cups buttermilk
    1 cup Tabasco or equivalent
    1tbs each pepper, garlic powder, onion powder, paprika, and salt.
    1/2 tbs cayenne pepper.
    Mix everything up, soak the bird over night.
    Rinse the bird before cooking and cook.
    Really good. Enjoy
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I'm going to dig a hole under your fence
    isaac likes this.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    If it's as good as when done with Frying the Bird , it'll be phenomenal . I do my Pan Fried Chicken in a soak like this and love it...only I go from wet to dry mix (no patting dry) , then in hot oil... YUMMO [​IMG]
  4. timberjet

    timberjet Master of the Pit

    Is that really not a missprint 1 cup tobasco? How many bottles of tobasco is that?
  5. no that is no Misprint . It's one cup of Tabasco sauce or equivalent i.e. Frank's hot sauce or something like that. I'm in Canada and at Costco we get big bottles of Tabasco sauce probably about a cup and a half per bottle.
  6. timberjet

    timberjet Master of the Pit

    I love me some heat. If that's the deal then I'm in! 
  7. You could accually put more in. My 9year old son loved it and he's not to keen on hot stuff. With the one cup it's pretty mild. I was 250f in the smoker I just built until I hit 170f. Then let rest. I recomend it, it's really good chicken.
  8. sounds very tasty - I'm going to try this on my next bird.  Thanks
  9. that buttermilk and hot sauce chicken sounds great, i wish the misses would eat that. t would love to cook a whole that way, i just will have to stick to a few pieces for myself and smoke her a few of just rubbed ones. thanks for the recipe.

  10. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    I do mine the same old school , except I go from the soak to dry mix , then thru some fresh buttermilk , back to the dry mix then into the cast iron skillet . So good . 

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