new recipe i tried

ac45acp

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Dec 23, 2011

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Bisbee Arizona

• Sep 12, 2012

• #1

half mayo half buttermilk some chilli powder red pepper flakes some black pepper. marinate overnight then into bread crumbs with old bay. then in 325 degree smoker about 1.5 hours until internal temp 185. not too bad.

chicken1.jpg

• ac45acp
• Sep 12, 2012

 

scarbelly

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Jul 26, 2009

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• Sep 12, 2012

• #2

Ok so what did you cook - the qview not giving me a clue 

 

ac45acp

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Dec 23, 2011

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Bisbee Arizona

• Sep 12, 2012

• #3

sorry, chicken thighs.
 

 

chef jimmyj

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May 12, 2011

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• Sep 12, 2012

• #4

It sounds good, I have used Buttermilk before but not tried adding mayo...JJ

 

rubrchickenhead

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Aug 25, 2012

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Martinez, Ca

• Sep 13, 2012

• #5

looks good I've been wanting to try something like this. thanks for sharing

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Sep 13, 2012

• #6

Sounds pretty good.

 

venture

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Central California

• Sep 13, 2012

• #7

Interesting variation I have not heard about.  A buttermilk marinade for chix is great.  I have heard of people smearing their birds with mayo to help crisp up the skin in the smoker. The skin on yours looks good in the pic.  Do you think the mayo helped on crisping the skin, or might it be that you took it to 185?

Good luck and good smoking.

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Sep 13, 2012

• #8

Love me some buttermilk brined chicken.... and pork chops too!

I do a variation of that where I mix Tony Chacharro's Creole Seasoning into buttermilk, then toss either chicken or pork chops into it overnight, and then smoke them. Comes out fantastic.

 

ac45acp

Smoke Blower

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Dec 23, 2011

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Bisbee Arizona

• Sep 13, 2012

• #9

Venture said:

Interesting variation I have not heard about.  A buttermilk marinade for chix is great.  I have heard of people smearing their birds with mayo to help crisp up the skin in the smoker. The skin on yours looks good in the pic.  Do you think the mayo helped on crisping the skin, or might it be that you took it to 185?

Good luck and good smoking.

Click to expand...

i think the mayo helped with flavor and maybe a little extra juicy. the skin was more blackened than crispy and in my opinion could have used a few minutes under a broiler to crisp up. but overall i liked it and will try it again. the reason for the 185 temp was my afternoon siesta was about 30 minutes longer than usual.

thanks

tony