Kicked-up Buttermilk Brine

[squirtthecat]

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.   

[hal4uk]

Was that #3?

[squirtthecat]

Was that #3?

Yes.  

[hal4uk]

Cool..  THAT ONE WAS GOOOOOD.
(Whatever you do, don't post the one we named DIABLO    )

[FLBentRider]

(Whatever you do, don't post the one we named DIABLO    )

How bad can it be?

[hal4uk]

(Whatever you do, don't post the one we named DIABLO    )

How bad can it be?

Let's just say, Diablo is the reason these things start out known as "experiments".

[hal4uk]

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.

[ronbeaux]

Crystal is drinkable. Diablo is not.

[KyNola]

I seem to remember a post about Diablo.  FLBR, trust me on this.  No..No..NO!