The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   My Butt Milked Chicken (Pron) (http://www.bbq-brethren.com/forum/showthread.php?t=173648)

SmokinJohn 10-21-2013 12:04 PM

My Butt Milked Chicken (Pron)
 
Yes, I stole the headline from Phu.

I tried my hand at butt milked chicken yesterday. Wings were more expensive than breasts this weekend, so I cut up a whole chicken:

http://www.buyfatcat.com/images/wholefryerpartedout.jpg

http://www.buyfatcat.com/images/ingredients.jpg

The ingredients: Flour, seasoned flour, and my "Badonkadonk Rub" (It's a pork butt rub with a little something extra, so that makes it a pork Badonkadonk rub).

Rubbed with the Badonkadonk, rubbed with flour. Dipped in Buttermilk (I'm still scratching my head at how you can make reduced fat buttermilk, when two of the key ingredients contain fat.

No pics, because it was too darned messy.


Mix of RO lump and KBB and a chunk of mesquite, offset heat (will use the UDS next time, but "Old Leaky" did such a good job with the roadside chicken last week, I took a chance).

About an hour or so later:

http://www.buyfatcat.com/images/chickenalmostready.jpg

Quarters about ready to come off

http://www.buyfatcat.com/images/chickenquartersout.jpg

Breasts are almost done:

http://www.buyfatcat.com/images/breatsalmostready.jpg

Pics of the wings? Yeah...uh..what had happened was....SQUIRREL!

The crust was thick, but chewy. I'm thinking it was either the amount of brown sugar in the rub (it's meant for pork butts), or the lack of high heat (the major problem with "Old Leaky"). The upside is Mrs. SJ hates chicken skin, so when she peeled it off, the chicken was moist and flavorful (helps to rub under the skin before rubbing and dunking and coating).

http://www.buyfatcat.com/images/breatsout.jpg

Between this outing and the Roadside Chicken last week, she has proclaimed that chicken is my b*tch. *I* think I have a ways to go, but
I'll take the compliment from my biggest fan.

sliding_billy 10-21-2013 12:12 PM

Nice looking bird.

Bludawg 10-21-2013 01:24 PM

I call that stuff KFC (Kettle Fried Chicken) True buttermilk is the stuff left in the churn after making butter. The stuff in the store is cultured skim milk.

Haastyle 10-21-2013 01:34 PM

I have heard of this Roadside Chicken before here and now I am curious. Got a link for it? I can't seem to find it.

Tonybel 10-21-2013 02:57 PM

http://www.freesmileys.org/smileys/s...atdrink023.gif

CharredApron 10-21-2013 03:02 PM

Quote:

Originally Posted by Haastyle (Post 2666055)
I have heard of this Roadside Chicken before here and now I am curious. Got a link for it? I can't seem to find it.

http://www.bbq-brethren.com/forum/sh...ad.php?t=88850

MeatCandy 10-21-2013 05:11 PM

Looks tasty...

You can also try removing the skin before you bread the bird...I've found that the skin is unnecessary...the breading acts as a skin without the fat...

farklf 10-21-2013 06:46 PM

Keep the skin! I like it crunchy!! Try it with some Mumbo Sauce. Yeppers. KFC!!!


All times are GMT -5. The time now is 07:36 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.