Buttermilk brine question

Discussion in 'Poultry' started by ribbypaltz, Sep 27, 2009.

  1. ribbypaltz

    ribbypaltz Newbie

    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.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    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...
     
  3. div

    div Smoking Fanatic

    id like to know about that but also with smoking and for deepfrying
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    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.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    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.
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    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.
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     

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