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Buttermilk Brined Turkey
I recently tried a buttermilk brine on a whole chicken and couldn't notice any different flavor. I will follow this to see if others notice any with theirs. -
Smoking my first Turkey this year...got lots of questions
I have tried a buttermilk brine before for smoking a whole bird and it had no noticeable effect on the flavor. I can tell you times and temps I do and maybe it will help and maybe it won't. I do my whole poultry at lower 230ish temps because I just pull the meat to serve so I don't care if the... -
Turkey Time!
I've done many 12-14 pound turkeys at lower temps around 235 and none have taken over 8 hours. -
First brisket on old country pecos in awhile
Looks great! You mentioned you have been studying how to better control temperatures in your offset. I also have a "backyard sized" offset and I have tried every trick and method you can dig-up on the internet or from my own imagination and I concluded there are really only 2 good ways to both... -
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Buttermilk Brine Survey
That recipe is one of the ones that got me interested in trying a buttermilk brine on poultry. I chose to do a chicken because they are a cheap test-run. -
Buttermilk Brine Survey
Like I said, according to the nutrition label on the seasoning mix it had the rest of the sodium content for the equivalent of 1 cup kosher salt per gallon of water. I suppose the buttermilk its self could have covered up other flavors and just not added anything its self; this was just an... -
Buttermilk Brine Survey
Oh, I brine stuff all the time. I use the table salt because it dissolves better than kosher salt. If you compare the mg content per volume 1/2 cup of table salt = 1 cup kosher salt. For this brine I just added up what was in the dry rub and subtracted it from the total had the table salt... -
Buttermilk Brine Survey
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Buttermilk Brine Survey
I've been curious about a buttermilk brine for a little while and decided to try it out tonight on a humble little chicken. I kept it pretty simple: 1/2 gal buttermilk 1/2 gal water 1/4 cup table salt (rub had the rest of the salt as my calculations figured) ;) 1 cup... -
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Good info
Those wood chips are made from the barrels which are made from oak. I would think anything you would use oak for (which is a lot of stuff) would be appropriate with some added malted whisky flavor! I've heard used scotch barrels are highly sought after for smoking fish but I've never ran... -
Hatch Chili Meatloaf
Putting those chiles in a meatloaf sounds great. I also look forward to Hatch chile harvests each year. -
First smoking attempt...what went wrong?
There was a time not too long ago I decided I was going to attempt this hybrid grill-smoking like you have described on my trusty Webber kettle and that quickly lit the fire so to speak into the world of smoking meat but once I started experimenting with all these baffles made of foil and other... -
How did i mess up this pulled pork?
I save that foiling juice and toss it with the meat once its pulled. -
Chicken controversy!!!!!!!
LOL; "…takes away the natural blandness of chicken." I'd have to agree with that one; chicken by its self needs a little help. I tried just about every method of seasoning whole chickens (because I like to smoke them whole) and I settled on brining them for the purpose of putting flavor deep... -
How did i mess up this pulled pork?
As an added bonus using a hand-held instant read you get a feel for how tender the meat is as you check different spots.
