Barbequed Buttermilk Chicken

Botch

Tried another one from Chef John.
 
https://youtu.be/WW0qgxHlE4Q
 
Started the marinade last night, mowed lawn and trimmed my front trees this morning (cloudy and cool, nice!) and let the Large come up to temp while I took a shower.  Chef John cooks on an Egg too, but I went raised indirect, 400º, hoping for a little bit less burning.  Came out well:
 
 
 
Before getting my Egg the only chicken I ever cooked was skinless, boneless breasts or thighs, and usually in a wok.  Anymore I can usually carve up a whole raw chicken, or cooked spatchcock chicken, but this is the first time I tried carving cooked half-chickens; let's say I butchered it, and not in a good way.    
 
Damn it was good.  I usually get 3 or 4 meals out of one chicken (especially a 5-pounder) but the first half pretty much disappeared, and I'm due for a nap.  I also left the wing tips and flappers on, unlike CM.  I will be making this again, but maybe cutting up the bird into parts before cooking.
 
And a question:  the Commissary had three different brands of buttermilk, but they were all marked "Lo Fat"; is that the only way buttermilk is available?    

pgprescott

Nice! On my list. 

SmokeyLopey

Thanks for sharing...nice looking cook! I'll be cooking one (or two) on Saturday. Unopened buttermilk is a few days past the date on bottle...I wonder if it is okay to use....

Gulfcoastguy

I will have to try this soon. Thanks!

Botch

Two notes, after I re-watched Chef John's, or Mike's (can't keep his name straight) video:
1)  He dumped about a Tblspn of garlic into the marinade, but it doesn't appear on the ingredients list (clickable if you watch it on EweTube), and
2)  He stated that buttermilk has almost no butter in it; rather; its cultured whey (kinda like yogurt) and is naturally low-fat.  So, I learned something today.  

nolaegghead

Buttermilk traditionally is milk sans the butter.

Looks good, Botch

nolaegghead

Cultured, yes.  to preserve it

sumoconnell

nolaegghead said:

Cultured, yes.  to preserve it

And to appreciate the arts.

smbishop

Looks great!  Started this marinade early today, will be for dinner!

smbishop

Botch said:

Two notes, after I re-watched Chef John's, or Mike's (can't keep his name straight) video:
1)  He dumped about a Tblspn of garlic into the marinade, but it doesn't appear on the ingredients list (clickable if you watch it on EweTube)

Thank your for the heads up!  I added garlic to my marinade..

Gulfcoastguy

Chopped garlic or garlic powder?

smbishop

In the video, it looks like minced garlic from a jar...