or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Buttermilk Brine ?? -- again
New Posts  All Forums:Forum Nav:

Buttermilk Brine ?? -- again

post #1 of 10
Thread Starter 
Hub keeps buying boneless breasts despite the fact that I have told him I really don't like them...

So I brined them in buttermilk and Cackalacky Spice Sauce which is a sweet-potato based spicy, thick sauce -- didn't think to add water til it was too late... So my pork butt is almost done and ill be throwin' the (yuk!) boneless boobies in shortly -- should I rinse them, pat them dry, let them air-drip (toss them to the dog!!) before throwing them in smoker?

Obviously NOT a fan of boneless, skinless breasts, so while I knew better I honestly was not paying attention last night, but I also know it'll be something I'll end up eating at some point this week--husband is such a so funny, he just grinned & said just put them in chicken-side down...

And if you like a bit of heat with your sweet but doesn't taste like it was meant for a Boston Butt, get you some Cackalacky!! OMG, it rocks!



Any advice to make them NOT suck would be awesome!
post #2 of 10

My dogs like smoked meatbiggrin.gif

cut a pocket in them add mushrooms and cheese of your choice and a little garlic. Wrap with thick sliced bacon. And smoke away. It will still be a breast. But it won't be a dry breast.

Happy smoken.

David

post #3 of 10
I'd suggest making a compound butter and stuffing them with it.

Sent from my Galaxy Nexus using Tapatalk 4 Beta
post #4 of 10
Thread Starter 
BUT?!!! Do I rinse, dip off and just leave on this super think brine/marinade?
post #5 of 10
Rinse off the marinade and wrap them in BACON!!!!
post #6 of 10
Quote:
Originally Posted by S2K9K View Post

Rinse off the marinade and wrap them in BACON!!!!

yeahthat.gif

post #7 of 10

Or try some of this...

But I'm with you, no Bone , no good ... 8-)

post #8 of 10
Thread Starter 
They sucked, not surprised!

But I am about to smoke up his latest find - ground chicken (OMG, where does he get this crap!)

I whipped up an egg, a tablespoon of Hellman's, a handful of fin&feather and some other pre-blended chix seasoning, formed (the nastiest feeling ever!) "burgers" - shaped them on waxed paper and threw them in the freezer...

I got a bit of peach & cherry smokin up nice for some pork chops and figured I'd throw them on and pray they don't end up as nasty as they look/smell -- I hate poultry.
post #9 of 10
If you cook it properly, ALL chicken can end up delicious. I've converted my dad, a staunch hater of chicken, into someone who asks me to cook chicken for him.

Sent from my Galaxy Nexus using Tapatalk 4 Beta
post #10 of 10
Okay for the breasts, inject them with franks hot sauce, melted butter, and beer in fact you can do that for any chicken. Rub with paprika, chipotle garlic salt and pepper. If they are skin on smoke at a higher temp to crisp up the skin.

We do smoked turkey burgers all the time too and they can be excellent!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Buttermilk Brine ?? -- again