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Bobby Flay at Kentucky Derby

My wife swears she saw Bobby Flay at the Kentucky Derby say he precooked chicken in buttermilk before frying it. I can’t find that anywhere. Can anyone help? Frying tonight. 

Comments

  • bgebrentbgebrent Posts: 19,726
    Much more likely presoaked.  A good technique.
    Sandy Springs & Dawsonville Ga
  • DawgtiredDawgtired Posts: 331
    I found something about poaching it in the buttermilk it’s been marinating in. Going to try that but if anyone saw that I’d sure appreciate any details 
  • nolaeggheadnolaegghead Posts: 31,142
    Soaking in buttermilk is very common for fried chicken in the South.  Given that there's a movement to SV chicken before frying, I can see him pre-cooking it in buttermilk. Probably soaked it first, either way.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • lkapigianlkapigian Posts: 5,205
    I suppose you could put buttermilk and chicken in a bag then Sous Vide 
    Visalia, Ca
  • DawgtiredDawgtired Posts: 331
    I’m just poaching it in a Dutch oven on the cooktop in the buttermilk marinade I put it in last night.
  • RRPRRP Posts: 22,864
    I know this thread is about chicken, but years ago there was a local neighborhood tavern that held a fish fry every Friday. Their secret to such tasty fish was soaking it for 24 hrs in butter milk. 
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • nolaeggheadnolaegghead Posts: 31,142
    RRP said:
    I know this thread is about chicken, but years ago there was a local neighborhood tavern that held a fish fry every Friday. Their secret to such tasty fish was soaking it for 24 hrs in butter milk. 
    That's SOP for shark.  Helps pull the urea out of the meat.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HeavyGHeavyG Posts: 6,305
    I've never heard of soaking fish in buttermilk for more than a half hour or so. Buttermilk is fairly acidic. Wouldn't the flesh of fish (most fish anyway) soaked in it for 24 hours be kinda mushy (like ceviche that has set too long)?
    Camped out in the (757/804)
  • lousubcaplousubcap Posts: 19,855
    And yes Bobby Flay was at the Derby although I only have that on high roller and media sightings. B)
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 19,726
    RRP said:
    I know this thread is about chicken, but years ago there was a local neighborhood tavern that held a fish fry every Friday. Their secret to such tasty fish was soaking it for 24 hrs in butter milk. 
    That's SOP for shark.  Helps pull the urea out of the meat.
    Also good with catfish.
    Sandy Springs & Dawsonville Ga
  • nolaeggheadnolaegghead Posts: 31,142
    HeavyG said:
    I've never heard of soaking fish in buttermilk for more than a half hour or so. Buttermilk is fairly acidic. Wouldn't the flesh of fish (most fish anyway) soaked in it for 24 hours be kinda mushy (like ceviche that has set too long)?
    I read 4 hours, but you are right, it is a bit more acidic than milk.  You can use milk, but you aren't going to turn it to mush with buttermilk in 4 hours.  I've eaten leftover ceviche the next day and its "cooked" a quarter inch in.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bubbajackbubbajack Posts: 316
    My dad used to brine in light salt water for a time. Then brine in buttermilk for a day, then fry in a skillet, for many types of protein. On the low end of temps. Can not go wrong. Chicken, rabbit, fish, it was all good!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,L,S, MM, Mini BGE, FireDisc.
  • RRPRRP Posts: 22,864
    HeavyG said:
    I've never heard of soaking fish in buttermilk for more than a half hour or so. Buttermilk is fairly acidic. Wouldn't the flesh of fish (most fish anyway) soaked in it for 24 hours be kinda mushy (like ceviche that has set too long)?
    I read 4 hours, but you are right, it is a bit more acidic than milk.  You can use milk, but you aren't going to turn it to mush with buttermilk in 4 hours.  I've eaten leftover ceviche the next day and its "cooked" a quarter inch in.
    Well, guys - I can't go ask/confirm the 24 hour fish soak since our going there was back in '68 thru '73. At the end that tavern had turned into a biker bar and a couple guys were knifed and shortly there after a dude was shot to death. The place closed down and never reopened.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • BodisBodis Posts: 2
    He soaked it in buttermilk and then cooked it in the oven to about halfway done and then coated and fried. This method is to ensure you have chicken that is completely cooked after frying. It is a restaurant trick that will likely take a lot of stress off those of us who don’t fry chicken regularly.
      
  • northGAcocknorthGAcock Posts: 13,208
    lousubcap said:
    And yes Bobby Flay was at the Derby although I only have that on high roller and media sightings. B)
    Ron?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • EggcelsiorEggcelsior Posts: 14,283
    RRP said:
    I know this thread is about chicken, but years ago there was a local neighborhood tavern that held a fish fry every Friday. Their secret to such tasty fish was soaking it for 24 hrs in butter milk. 
    That's SOP for shark.  Helps pull the urea out of the meat.
    Diuretics and bladder irritants do this too.
  • SimcanSimcan Posts: 283
    My go-to procedure for fried chicken is a buttermilk brine (with some salt and spices and hot sauce), sealed and sous vide at 150 for a few hours, then dredge, rest in the fridge (for a few hours or even overnight) to have the dredge become one with the the meat, then quickly fry to the right colour and crispiness.  Juicy and perfect doneness everytime. It is simpler and way less work than it sounds when I type it out.
    Toronto ON
  • JohnInCarolinaJohnInCarolina Posts: 14,957
    RRP said:
    HeavyG said:
    I've never heard of soaking fish in buttermilk for more than a half hour or so. Buttermilk is fairly acidic. Wouldn't the flesh of fish (most fish anyway) soaked in it for 24 hours be kinda mushy (like ceviche that has set too long)?
    I read 4 hours, but you are right, it is a bit more acidic than milk.  You can use milk, but you aren't going to turn it to mush with buttermilk in 4 hours.  I've eaten leftover ceviche the next day and its "cooked" a quarter inch in.
    Well, guys - I can't go ask/confirm the 24 hour fish soak since our going there was back in '68 thru '73. At the end that tavern had turned into a biker bar and a couple guys were knifed and shortly there after a dude was shot to death. The place closed down and never reopened.
    Was this place in Nam, Ron?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • Mattman3969Mattman3969 Posts: 8,962
    @johninCarolina - his nickname was Trapper 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • DawgtiredDawgtired Posts: 331
    Bodis said:
    He soaked it in buttermilk and then cooked it in the oven to about halfway done and then coated and fried. This method is to ensure you have chicken that is completely cooked after frying. It is a restaurant trick that will likely take a lot of stress off those of us who don’t fry chicken regularly.
      
    So did he cook it in the buttermilk in the oven?
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