Buttermilk brine question

ribbypaltz

Newbie

Original poster

Aug 14, 2009

2

10

• Sep 27, 2009

• #1

I'm fascinated with the buttermilk brine that is used for wings. I'm not clear on something, though: do most folks wash the brine off and dust them with a rub, or just leave it on and pop them in the smoker ? Thx in advance for your thoughts.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 27, 2009

• #2

First welcome to SMF, be sure stop in the Roll Call forum and tell us about yourself so everyone can get to know you and give you a proper Welcome...

I personally have do not use buttermilk but I believe that it is washed off and then Rub is applied...

 

div

Smoking Fanatic

Aug 16, 2008

368

10

Connecticut

• Sep 27, 2009

• #3

id like to know about that but also with smoking and for deepfrying

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Sep 27, 2009

• #4

I have just heard in here about the butter milk brine but I have known about butter milk for fring chicken forever. Now I have heard of marinading venison in butter milk too. Hey ribby will you please stop by Roll Call to introduce yourself properly.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Sep 27, 2009

• #5

the buttermilk brine method I use is based on a recipe from Gary Wiviotts book Low and Slow, plus a few discussions with the man himself. The buttermilk brine is washed off before applying the rub in this recipe. Otherwise the chicken can be salty to some. I guess less salt could be used and the brine not washed off allowing the brine and rub to form a nice crust when grilling vs smoking .

For deep frying soaking chicken in buttermilk, or even a non buttermilk brine is pretty standard for me. I am doing some chicken wings to day for fried chicken and waffles, and the wings will be soaked in buttermilk, and hot sauce for a few hours before hitting the deep fryer.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Sep 27, 2009

• #6

when frying chicken whether a whole bird cut up or wings,I soak in buttermilk ( my homeaid)stuff is to spendy to buy-soak and throw away-anyhow I don't wash mine off-helps to hold the dry ingredients on the pieces.the buttermilk isn't a brine-just a soak to tenderize the bird pieces-I brine day before rince and buttermilk bath for a hour or so.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Sep 27, 2009

• #7

thats how I do it for frying, right out of the buttermilk marinade(that also has 2 eggs, and hot sauce), and inot a brown paper bag where the seasoned flour is. a few shakes, and then into the fryer.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Sep 27, 2009

• #8

I just did my first smoked chicken that was marinaded in buttermilk and a few other things thanks to a post by chisoxjim which required rinsing them so I did before rubbing.
Extremely tasty smoked chicken and the buttermilk gave it an unexpected delicious flavor.