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Bobby Flay at Kentucky Derby
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Dawgtired
Posts: 632
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.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Much more likely presoaked. A good technique.Sandy Springs & Dawsonville Ga
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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
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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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.
______________________________________________I love lamp.. -
I suppose you could put buttermilk and chicken in a bag then Sous VideVisalia, Ca @lkapigian
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I’m just poaching it in a Dutch oven on the cooktop in the buttermilk marinade I put it in last night.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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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.Re-gasketing America one yard at a time.
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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.
______________________________________________I love lamp.. -
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)?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
And yes Bobby Flay was at the Derby although I only have that on high roller and media sightings.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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nolaegghead said: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.Sandy Springs & Dawsonville Ga
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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 love lamp..
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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,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
nolaegghead 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)?Re-gasketing America one yard at a time.
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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.
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lousubcap said:And yes Bobby Flay was at the Derby although I only have that on high roller and media sightings.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
nolaegghead said: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.
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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
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RRP said:nolaegghead 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've made a note never to piss you two off." - Stike
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@johninCarolina - his nickname was Trapper-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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