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Buttermilk/Hot Sauce Chicken for Dinner!! (Pic Heavy)

BigGreenCraigdotcom
BigGreenCraigdotcom Posts: 246
in Poultry
We just got finished churning our own butter which means I had some buttermilk left over! I made a buttermilk/hat sauce bath and soaked some chicken breasts in it. I seasoned it with Urban Grill's Plethora of Pepper seasoning and grilled it up with some taters and asparagus. The family was HAPPY!!! It was an experiment that turned out great! The chicken was tender and super moist. EGGcellent!! 



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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks good Craig, Do you churn your butter by hand? Where do you get the milk for making butter?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    TexanOfTheNorth said:
    Looks good Craig, Do you churn your butter by hand? Where do you get the milk for making butter?
    Ugh, yes unfortunately. My father has an antique butter churn with a hand crank. It takes about 15 minutes of churning to get the butter to separate. Next time I will use the Kitchenaid. 

    There is a local farm that sells fresh cream. They don't have a lot of it so sometimes it is hard to find. A gallon of cream will generally yield about 2 qts of butter. There is NOTHING better that fresh butter! 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    BigGreenCraigdotcom said:
    TexanOfTheNorth said:
    Looks good Craig, Do you churn your butter by hand? Where do you get the milk for making butter?
    Ugh, yes unfortunately. My father has an antique butter churn with a hand crank. It takes about 15 minutes of churning to get the butter to separate. Next time I will use the Kitchenaid. 

    There is a local farm that sells fresh cream. They don't have a lot of it so sometimes it is hard to find. A gallon of cream will generally yield about 2 qts of butter. There is NOTHING better that fresh butter! 
    I'm sure that homemade butter is fantastic but I was as much curious about the buttermilk as well. When I checked with a local farmer here in my area (Southern Ontario) he told me that you can't really get milk for making butter due to the health regulations. Maybe I need to do some more investigating.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    I an no expert, but we make our butter from fresh cream. Once the solid butter is removed, the liquid is buttermilk. Right?  My local grocer keeps buttermilk regularly. I think you can make your own buttermilk by adding some white vinegar to regular milk?
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Yes, buttermilk is what's left over from making butter. The buttermilk you buy in the store is not "real" buttermilk. It is my understanding that "real" buttermilk is on a whole different level from what's available at the grocery store.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
    It was damn good!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Haven't made butter in a long time. On the list!
    Keepin' It Weird in The ATX FBTX
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