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Old 11-30-2006, 11:57 AM   #1
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Good question! I never thought about that! Can't wait to get an answer on this.
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Old 11-30-2006, 12:03 PM   #2
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I did it for grilling and it sucked.

I mean it sucked. Burnt buttermilk is not a
good seasoning.
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Old 11-30-2006, 12:05 PM   #3
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Re: chicken question

I tried a buttermilk brine on a few occasions. Started out simply adding a few tablespoons of powdered buttermilk then eventually worked up to subbing about a quart of regular fresh buttermilk for a quart of the brine. Found the high dollar good quality buttermilk (Borden Country Store Golden Churn Brand) worked well for this purpose. The cheap stuff did not work so well. Changed up the texture due to something..too much acid maybe? If you get the good stuff should make a nice addition. Tends to turn the meat nice n white for some reason. Now never did try just a straight buttermilk soak for some reason.

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Originally Posted by Burnt Food Dude
People brine(?)/marinate(?) chicken in buttermilk before breading and frying. Has anybody tried soaking their chicken in buttermilk before smoking or grilling?

Has anybody tried it in any comps?
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Old 11-30-2006, 12:59 PM   #4
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Back in the day when chickens really were yardbirds, they were very very tough. Kind of like a fowl would be today. The enzymes in the buttermilk partially denature the protein making the meat more tender. It also adds a little flavor and gives the flour something to stick to.

I usually brine the chicken then give it a 1 hour bath in buttermilk before frying.

Al
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Old 11-30-2006, 03:59 PM   #5
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Can't remember much about it, but I did just let it soak for a while.
Did I rinse it? Pretty sure. Rub? No idea. I just remember that it
tasted bad.
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Old 11-30-2006, 04:10 PM   #6
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Hmm... Cappy's slipping. Can't even remember why he invented it....and how to use it.
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Old 11-30-2006, 06:40 PM   #7
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I just got a craving for Strouds .... MMMMMM buttermilk.
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Old 11-30-2006, 11:06 PM   #8
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Ya'll got too much money. The Buttermilk costs more than the yard bird! Chicken is chicken, just cook it for the Mrs. If I were just cooking for myself, the word "chicken" would disappear from my lexicon. It's a pork fat thing, no a beef thing, no a lobster thing. Heck, it's just a thing.
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Old 12-01-2006, 09:13 PM   #9
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Now Uncle Al..that sounds like a good plan to me. Makes sense. Thanks for sharing. Just surprised I aint thunk of it afore now

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Quote:
Originally Posted by Uncle Al
Back in the day when chickens really were yardbirds, they were very very tough. Kind of like a fowl would be today. The enzymes in the buttermilk partially denature the protein making the meat more tender. It also adds a little flavor and gives the flour something to stick to.

I usually brine the chicken then give it a 1 hour bath in buttermilk before frying.

Al
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Old 12-02-2006, 05:01 AM   #10
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If you are going to fry the chicken, buttermilk works great. Im with Cappy on this one.
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