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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 04:50 PM   #1
Rib-O-Lator
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Default Buttermilk chicken

I marinated some drums in buttermilk overnight. some i rolled in everglades
pre-seasoned breading, some i rinsed and seasoned with Montreal steak seasoning, and the rest i cooked with just the buttermilk coating.

i cooked on the rol for about 45min at 325 and then introduced them to my belly.

i wasn't sure how the breaded ones would turn out put they came out crunchy and the seasoning was tasty.

the montreal chicken is always good and the buttermilk ones had a nice crispy texture to the skin and tasted good but tasted better after a little salt.

chicken coated with buttermilk


Everglades breading


Drums with Montreal steak seasoning


Just buttermilk


with breading
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Unread 12-29-2012, 04:53 PM   #2
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Looks like another ferris wheel success! I love buttermilk marinated chix!
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Unread 12-29-2012, 04:54 PM   #3
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I'm in.....were is my plate? I really need to try that Ferris wheel. Make me an offer I can't refuse............ It has to make ribs more consistent just makes sense.......to me. But then I ain't right
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Unread 12-29-2012, 05:09 PM   #4
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Quote:
Originally Posted by Bluesman View Post
I'm in.....were is my plate? I really need to try that Ferris wheel. Make me an offer I can't refuse............ It has to make ribs more consistent just makes sense.......to me. But then I ain't right
see my sales and ventures page.
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Unread 12-29-2012, 05:14 PM   #5
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Nicely cooked chicken, did the breading make a big difference?
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Unread 12-29-2012, 05:39 PM   #6
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Quote:
Originally Posted by Rib-O-Lator View Post
see my sales and ventures page.
Guess I'll wait for secondary market
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Unread 12-29-2012, 06:11 PM   #7
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I've kicked around the idea for fun with soaking baby backs in buttermilk and then adding the rub before smoking them. Has anyone tried this?
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Unread 12-29-2012, 06:28 PM   #8
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Quote:
Originally Posted by Porky Joes View Post
I've kicked around the idea for fun with soaking baby backs in buttermilk and then adding the rub before smoking them. Has anyone tried this?
I don't know that I'd want the acids in buttermilk breaking down my pork.

You know, kinda like buying the, "enhanced," ones. That's just me.
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Unread 12-29-2012, 07:08 PM   #9
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Know that is hitting on something there!!!!!!!!!!!!!!!!!!!!!!!
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Unread 12-29-2012, 10:16 PM   #10
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Looks GOOOOOOOOD!
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Unread 12-29-2012, 10:54 PM   #11
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Quote:
Originally Posted by landarc View Post
Nicely cooked chicken, did the breading make a big difference?
it actually had a good crunch and great flavor. next time i will do buttermilk then breading then coat again with buttermilk to see if it changes the breading texture.

but i would do this again.
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1. Gas UDS 1. charcoal UDS
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2. 22.5 kettles
a torch and weed burner in case the others fail, or i just want to burn somthin.
and a few Rib-O-lators (ROL)
Buford UDS kettle diffuser

B-O-B 206-999-0962 info@ribolator.com
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Unread 12-31-2012, 06:18 PM   #12
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someone mentioned to first roll in seasoned flour then buttermilk then breading. i will give it a try next weekend and report back.

any other suggestions?
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1. Gas UDS 1. charcoal UDS
1. Big gasser
2. 22.5 kettles
a torch and weed burner in case the others fail, or i just want to burn somthin.
and a few Rib-O-lators (ROL)
Buford UDS kettle diffuser

B-O-B 206-999-0962 info@ribolator.com
http://www.ribolator.com
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Unread 12-31-2012, 06:37 PM   #13
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Quote:
Originally Posted by Rib-O-Lator View Post
someone mentioned to first roll in seasoned flour then buttermilk then breading. i will give it a try next weekend and report back.

any other suggestions?
It could be like kfc (kettle fried chicken).
And finish the breading with butter to crisp if up.
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Unread 01-01-2013, 09:54 AM   #14
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Actually the sequence is dry then wet then dry again. Doesn't really matter if you're using a batter or an egg wash. For a crispier skin just egg wash then seasoned flour.
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Unread 01-01-2013, 12:02 PM   #15
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Looks and sounds great to me
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