Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on March 28, 2017, 07:00:26 PM
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3 pound chicken was spatchcocked and put in buttermilk brine for about 6 hours. Seasoned with Meat Church BBQ’s
Deez Nuts Pecan rub.
Put on the Weber, using the Slow n Sear and DnG with a chunk of cherry wood and KBB. Here it is done after 45 minutes. I
maintained temperatures between 335 and 355 during the cook. Skin looks a little burnt, but it wasn’t.
(https://photos.smugmug.com/BBQ-Cooks/Cherry-Smoked-Chicken-with-the-Slow-n-Sear-03-28-17/i-nWvTSxF/0/L/Smk%20Ckn%20032817-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Cherry-Smoked-Chicken-with-the-Slow-n-Sear-03-28-17/i-nWvTSxF/A)
My plate with mini cob and cheesy potatoes from a box.
(https://photos.smugmug.com/BBQ-Cooks/Cherry-Smoked-Chicken-with-the-Slow-n-Sear-03-28-17/i-ZQBGM7V/0/L/Smk%20Ckn%20032817-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Cherry-Smoked-Chicken-with-the-Slow-n-Sear-03-28-17/i-ZQBGM7V/A)
Excellent dinner tonight! The Slow n Sear is the ideal accessory for your kettle as I can maintain steadier temperatures with it,
versus using the Weber baskets.
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Looks perfect slide me a plate! Buttermilk brine? I have never heard of that one does it make a big difference?
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Awesome!
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Buttermilk and chicken are best buddies. Looks perfect HOS
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Beautiful! Imma stealin that pic for our website. ;)
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Looks perfect slide me a plate! Buttermilk brine? I have never heard of that one does it make a big difference?
Most definitely it makes a lot of difference. For some reason all the chicken I brine in buttermilk, no matter if it is dark or white meat comes out moist and tender. I can get away with higher finishing temperatures by using it. The chicken tonight was 178 in the breast and 196 in the thighs. Not a dry piece of meat on that bird. This is what brand of powdered buttermilk I use. I pick it up during the holiday season from our commissary. I normally buy a case of 12. http://www.sacopantry.com/buttermilk/
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Looks perfect slide me a plate! Buttermilk brine? I have never heard of that one does it make a big difference?
Most definitely it makes a lot of difference. For some reason all the chicken I brine in buttermilk, no matter if it is dark or white meat comes out moist and tender. I can get away with higher finishing temperatures by using it. The chicken tonight was 178 in the breast and 196 in the thighs. Not a dry piece of meat on that bird. This is what brand of powdered buttermilk I use. I pick it up during the holiday season from our commissary. I normally buy a case of 12. http://www.sacopantry.com/buttermilk/
I'm gonna have to find that product. Would be very handy to have around.
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Looks perfect slide me a plate! Buttermilk brine? I have never heard of that one does it make a big difference?
Most definitely it makes a lot of difference. For some reason all the chicken I brine in buttermilk, no matter if it is dark or white meat comes out moist and tender. I can get away with higher finishing temperatures by using it. The chicken tonight was 178 in the breast and 196 in the thighs. Not a dry piece of meat on that bird. This is what brand of powdered buttermilk I use. I pick it up during the holiday season from our commissary. I normally buy a case of 12. http://www.sacopantry.com/buttermilk/
I'm gonna have to find that product. Would be very handy to have around.
It really is great Pappy. That is why I buy so many. My wife uses it in recipes that call for buttermilk and I even brine pork tenderloins in it at times.
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Looks perfect slide me a plate! Buttermilk brine? I have never heard of that one does it make a big difference?
Most definitely it makes a lot of difference. For some reason all the chicken I brine in buttermilk, no matter if it is dark or white meat comes out moist and tender. I can get away with higher finishing temperatures by using it. The chicken tonight was 178 in the breast and 196 in the thighs. Not a dry piece of meat on that bird. This is what brand of powdered buttermilk I use. I pick it up during the holiday season from our commissary. I normally buy a case of 12. http://www.sacopantry.com/buttermilk/
I'm gonna have to find that product. Would be very handy to have around.
It really is great Pappy. That is why I buy so many. My wife uses it in recipes that call for buttermilk and I even brine pork tenderloins in it at times.
Amazon comes through again! Thanks for the tip
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That is one heck of a good looking yard bird. :thumbup:
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Called my local Walmart and they carry Saco buttermilk. After you brine it do you rinse it? Pat it dry? Let it sit in fridge over night to dry up skin? Thanks.
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Called my local Walmart and they carry Saco buttermilk. After you brine it do you rinse it? Pat it dry? Let it sit in fridge over night to dry up skin? Thanks.
I don't rinse it just season it and back into the refrigerator. I have let it sit all night long to dry up the skin, but I have found with the SnS I get enough heat to crisp it up nicely without the wait. The skin on this bird was very crispy and it only sat in the refrigerator for about an hour. I never went over 355 grill temp either. Try the buttermilk brine and I bet you will really like how it makes chicken moist.
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Another awesome cook Mike! That chicken looks so good! :thumbup:
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Great job, Mike!
Art
Has Dee been tutoring you again about your photos?