Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht...
Inspired by seeing some buttermilk brines (over the last 2 years since I joined this forum) Ross in Ventura pushed me over the edge with his last thread and made me some buttermilk brined chicken.
I brined them for about 24 hours in buttermilk,L&P,Habanero Death Dust,dried basil,salt.
After that I washed the chicken and dried it with a paper towel....coated it with polenta and batter.
The batter was made out of leftover buttermilk brine,polenta,flour,egg,more Habanero Death Dust,more salt,more pepper,more dried basil.
Phired up the mini UDS and cooked the chicken between 350-400F.
For sides I had Padawan's leftover smoked tortellini bolognese with lots of parmigiano reggiano.
I brined them for about 24 hours in buttermilk,L&P,Habanero Death Dust,dried basil,salt.
After that I washed the chicken and dried it with a paper towel....coated it with polenta and batter.
The batter was made out of leftover buttermilk brine,polenta,flour,egg,more Habanero Death Dust,more salt,more pepper,more dried basil.
Phired up the mini UDS and cooked the chicken between 350-400F.
For sides I had Padawan's leftover smoked tortellini bolognese with lots of parmigiano reggiano.