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View Full Version : Hot sauce chicken experiment for dinner


Fwismoker
09-02-2015, 12:25 PM
Seen where people were using hot sauce as a binder for pork but not chicken so I was curious. Jaccarded and marinading in the sauce now. The plan is add a sweeter rub and put in the rotisserie basket over the fire.

I'm sure someone has marinaded in hot sauce... How was it? My chicken hot wings have the sauce go on at the end so before is something new.

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030648_zpsihn4ced8.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030648_zpsihn4ced8.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030649_zps0g3rdjtp.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030649_zps0g3rdjtp.jpg.html)

jbounds286
09-02-2015, 12:27 PM
im going to have to confiscate that cussid jaccard!

landarc
09-02-2015, 12:37 PM
You stabbed your chicken?

Fwismoker
09-02-2015, 12:45 PM
You stabbed your chicken? Yup, I did some chicken breast and it was really good. I like it because not only to tenderize but mainly so marinade soaks in well.

Bludawg
09-02-2015, 01:12 PM
I've never done straight hot sauce I do HS & buttermilk on chicken

Yendor
09-02-2015, 01:25 PM
My neighbor does this for his wings. While I like they way they turn out I think that some flavor elements are missing. Garlic powder, onion powder and a little cayenne along with some hot sauce, always wakes up my chicken.

Woody Butthrie
09-02-2015, 01:35 PM
That should probably work good. Some fried chicken places use hot sauce to hold the breading on the chicken.

Fwismoker
09-02-2015, 01:37 PM
im going to have to confiscate that cussid jaccard! Cussed ?? Sure you don't mean Awesome or Fantastic?

I've never done straight hot sauce I do HS & buttermilk on chicken That sounds good

My neighbor does this for his wings. While I like they way they turn out I think that some flavor elements are missing. Garlic powder, onion powder and a little cayenne along with some hot sauce, always wakes up my chicken. I'd definitely add those things for hot wings but this I want the hot sauce to be a back ground taste...If that makes sense. Planning on using the killer bee rub on as a rub

Meatguyver
09-02-2015, 01:40 PM
It should be awesome! I soak my chicken in hot sauce, eggs, onion powder, garlic powder, and s&p overnight, then dredge it in self rising flour. Fried chicken greatness.

Free Mr. Tony
09-02-2015, 02:10 PM
For the chicken I did for the American royal a couple years ago I did a simple brine for a couple hours. Then buttermilk hot sauce mix for about 8 hours. Rinsed off, and dried the skin out overnight. Olive oil and rub the next morning. Got 66/539 or something like that. Alot of steps, but it's some Damn juicy chicken.

Fwismoker
09-02-2015, 02:14 PM
For the chicken I did for the American royal a couple years ago I did a simple brine for a couple hours. Then buttermilk hot sauce mix for about 8 hours. Rinsed off, and dried the skin out overnight. Olive oil and rub the next morning. Got 66/539 or something like that. Alot of steps, but it's some Damn juicy chicken.I'm gonna have to try the buttermilk hot sauce thing for doing fried chicken...that sounds out of this world.

It should be awesome! I soak my chicken in hot sauce, eggs, onion powder, garlic powder, and s&p overnight, then dredge it in self rising flour. Fried chicken greatness. You've inspired me for future version of fried chicken. Tonight just might be some flavored panko.

CakeM1x
09-02-2015, 03:42 PM
Buttermilk+hot sauce is pretty common/popular for fried chicken. Surprised you haven't heard of it before.

Fwismoker
09-02-2015, 03:57 PM
Buttermilk+hot sauce is pretty common/popular for fried chicken. Surprised you haven't heard of it before. buttermilk yes, hot sauce no. I've never made real fried chicken, only smoker fried chicken.

I'd like to try regular oil fried sometime i suppose but no oil is hard to screw up.

Al Czervik
09-02-2015, 04:30 PM
I've marinated chicken quite a few times in straight Frank's and have had good results. :thumb:

MS2SB
09-02-2015, 04:42 PM
Oil fried is really pretty easy.

Soak in buttermilk, hot sauce and seasonings, I like Old Bay, drain the chicken and reserve the marinade. Then setup a breading station, flour -> marinade -> 50/50 mixture of flour/corn meal.

Fry in a cast iron skillet with about 1 1/2" of crisco or lard in it over med-high heat for 6-8 minutes per side. It is awesome!

dwfisk
09-02-2015, 05:03 PM
I've marinated chicken quite a few times in straight Frank's and have had good results. :thumb:

^Yep, me too for wings and skewers of those breast tenderloin parts, whatever you call them. Usually shake on some TonyC or Oakridge HDD after the marinate.

Fwismoker
09-02-2015, 05:03 PM
Coated with a heavy coat of killer bee and sprinkled with panko....into the fire now.

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030651_zpsiqezoqm2.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030651_zpsiqezoqm2.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030652_zps4jtbzpqc.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030652_zps4jtbzpqc.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030655_zpsovvcoxk4.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030655_zpsovvcoxk4.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030656_zps810qa8rc.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030656_zps810qa8rc.jpg.html)

Fwismoker
09-02-2015, 05:05 PM
I've marinated chicken quite a few times in straight Frank's and have had good results. :thumb:Great to hear, it's on now

Oil fried is really pretty easy.

Soak in buttermilk, hot sauce and seasonings, I like Old Bay, drain the chicken and reserve the marinade. Then setup a breading station, flour -> marinade -> 50/50 mixture of flour/corn meal.

Fry in a cast iron skillet with about 1 1/2" of crisco or lard in it over med-high heat for 6-8 minutes per side. It is awesome! I'll have to attempt it, just out of my comfort zone

Diesel Dave
09-02-2015, 05:19 PM
Looking real good there brother

Fwismoker
09-02-2015, 05:59 PM
Flavor profile of the chicken...I'm speechless

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030657_zpsn697tunj.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030657_zpsn697tunj.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030658_zpsse5mewlo.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030658_zpsse5mewlo.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030659_zpssmrgfol8.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030659_zpssmrgfol8.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030660_zpshyxksln6.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030660_zpshyxksln6.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030661_zpsm2uewoqx.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030661_zpsm2uewoqx.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1030663_zpspecyqhyc.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1030663_zpspecyqhyc.jpg.html)

Diesel Dave
09-02-2015, 06:02 PM
What? You speechless :shocked:

It looks real juicy

Fwismoker
09-02-2015, 06:06 PM
What? You speechless :shocked:

It looks real juicy LOL, yup

Y'all might be as well Sunday if i can duplicate it. lol

Diesel Dave
09-02-2015, 06:15 PM
:thumb:

PatAttack
09-02-2015, 06:19 PM
You stabbed your chicken?

At least he didn't choke it!:shocked::laugh:

Chicken looks awesome!

Free Mr. Tony
09-02-2015, 06:31 PM
Definitely like all the pics you take of that live fire...

Fwismoker
09-02-2015, 06:33 PM
Definitely like all the pics you take of that live fire...

I forgot you were in town! I would have shared too. lol

Meatguyver
09-02-2015, 06:37 PM
Damn! You done did it! That looks awesome!

jermoQ
09-02-2015, 06:59 PM
I'd definitely add those things for hot wings but this I want the hot sauce to be a back ground taste...If that makes sense. Planning on using the killer bee rub on as a rub

I thought the garlic tobasco was good on my brisket. I used a little salt (since sauce had some, black pepper and paprika. I don't let it marinade or add too much as I have heard that too much acid can cause weird issues with some meat when smoking. I do not want go heavy on the hot sauce for my family as the girls (wife and daughter) do not like spicy food or the taste of buffalo sauce. I am interested if your chicken came out good! Did you notice the flavor on the meat? I was curious if it would lose flavor like the mustard does.

Fwismoker
09-02-2015, 07:05 PM
I thought the garlic tobasco was good on my brisket. I used a little salt (since sauce had some, black pepper and paprika. I don't let it marinade or add too much as I have heard that too much acid can cause weird issues with some meat when smoking. I do not want go heavy on the hot sauce for my family as the girls (wife and daughter) do not like spicy food or the taste of buffalo sauce. I am interested if your chicken came out good! Did you notice the flavor on the meat? I was curious if it would lose flavor like the mustard does.

NOT a hint of heat, only the back ground slight taste of the buffalo flavor behind everything else.

Fwismoker
09-02-2015, 07:42 PM
Damn! You done did it! That looks awesome!

Thank you guyver! I'm glad i experimented on this one.

bluetang
09-02-2015, 07:52 PM
Lookin dang fine, that panko thing intrigues me.

Fwismoker
09-02-2015, 08:12 PM
Lookin dang fine, that panko thing intrigues me.


The panko i'm using two ways.

First is i'll egg wash, flour and panko/bread crumb mix
The other is like today and just season and panko. With both and a super hot cooker the birds oils (especially fatty thighs) will combine with the crumbs to give a nice crunch.

The egg wash version had a hard shell.

It's really cool to watch it spin and see the oils come out and do it's magic.

c farmer
09-02-2015, 09:36 PM
Lookin dang fine, that panko thing intrigues me.

Panko works great. I use it for smoker fried and don't use eggs.

dport7
09-02-2015, 10:10 PM
I've been Jaccarding for years, only I called it a fork' I gotta get me one of those things.

hey Man, your grub looks great, I'm a Panko nut, works good on a lot of stuff.

ssv3
09-02-2015, 10:47 PM
Looks awesome!! Hot sauce in anything can't be bad.

ebijack
09-03-2015, 04:26 AM
Like others, mainly for chicken parts, not whole birds. I marinate in Franks over night. I've also tried adding lemon juice, ranch dressing ( that tends to burn easily though) and spices. I do the Franks for both grilled, smoked and fried.

cheez59
09-03-2015, 04:51 AM
That chicken looks and sounds totally amazing. I must try the smoked fried chicken thing. The smoky crunch has got to be the best.

CakeM1x
09-03-2015, 07:33 AM
Nailed it!

Fwismoker
09-03-2015, 07:55 AM
I've been Jaccarding for years, only I called it a fork' I gotta get me one of those things.

hey Man, your grub looks great, I'm a Panko nut, works good on a lot of stuff. I'm becoming one more and more.

That chicken looks and sounds totally amazing. I must try the smoked fried chicken thing. The smoky crunch has got to be the best. just gives it a little outside texture, way way good stuff.

CakeM1x
09-03-2015, 10:23 AM
How many times do you stab it with the jacard? I don't use mine as often as I should.

cheez59
09-03-2015, 01:15 PM
My brother has been a full time chef for over 40 years. He has cooked in some pretty exclusive places. He says that there are two kinds of chefs. Ones that use a Jaccard and ones that wish they did. :becky:

Fwismoker
09-03-2015, 01:49 PM
How many times do you stab it with the jacard? I don't use mine as often as I should. Mine is the 48 blades version. If doing something like the thighs I just maybe pump it 3 times on each side, If it's something like a cheap piece of beef maybe a couple more.

My brother has been a full time chef for over 40 years. He has cooked in some pretty exclusive places. He says that there are two kinds of chefs. Ones that use a Jaccard and ones that wish they did. :becky: LOL, I believe it! That's funny.