This is a bit of a stretch for a 'rubs & sauces' category, but it works well with poultry..
(It is awesome with wings/drummies/turkey legs)
I brine the bird parts overnight in a large ziplock/rubbermaid cookie/brownie container.
4 cups buttermilk
¼ cup kosher salt
½ cup Crystal hot sauce (my preference.. I've heard Crystal has less vinegar - YMMV)
½ cup L&P Worcestershire sauce (substitute Kosher/Vegan if necessary)
1 1/3 T garlic powder
1 1/3 T cumin
1 1/3 T black pepper
1 1/3 T rubbed sage
1 1/2 T cayenne pepper
I dump it all - in that order - into the blender. Run at the lowest speed for about a minute or so to get all of the mixes interspersed into the thick buttermilk. It comes out a weird pinkish color. ;)
Was that #3?
Cool.. THAT ONE WAS GOOOOOD.
(Whatever you do, don't post the one we named DIABLO :o )
Quote from: hal4uk on August 12, 2010, 05:50:15 PM
(Whatever you do, don't post the one we named DIABLO :o )
How bad can
it be?
Quote from: FLBentRider on August 12, 2010, 05:53:58 PM
Quote from: hal4uk on August 12, 2010, 05:50:15 PM
(Whatever you do, don't post the one we named DIABLO :o )
How bad can it be?
Let's just say,
Diablo is the reason these things start out known as
"experiments".
Some background on this...
Really good southern fried chicken is brined in buttermilk.
If it works so well fried, why not GRILLED?
So, we experimented a bit.
[NOTE: We used chicken wing drummies, and grilled them - not smoked]
We added various spices to each batch, and they all turned good except for one...
(WHOAAAAA)
#3 was the hands down winner.
Crystal is drinkable. Diablo is not.
I seem to remember a post about Diablo. FLBR, trust me on this. No..No..NO! :o :o :o