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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-21-2013, 12:04 PM   #1
is Blowin Smoke!

SmokinJohn's Avatar
Join Date: 10-15-12
Location: Anaheim, CA
Default 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:

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:

Quarters about ready to come off

Breasts are almost done:

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).

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.
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Old 10-21-2013, 12:12 PM   #2
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
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Nice looking bird.
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Old 10-21-2013, 01:24 PM   #3
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

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.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 10-21-2013, 01:34 PM   #4
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Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI

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.
It's not a problem, it's an opportunity for a solution. Semper Fi
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Old 10-21-2013, 02:57 PM   #5
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Join Date: 02-29-12
Location: San Berdoo, CA

Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
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Old 10-21-2013, 03:02 PM   #6
Babbling Farker
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Originally Posted by Haastyle View Post
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.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

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Old 10-21-2013, 05:11 PM   #7
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Join Date: 07-09-13
Location: Dog Patch, Ca

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...
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Old 10-21-2013, 06:46 PM   #8
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in

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

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