The Crispiest Buttermilk Fried Chicken There’s nothing quite like biting into a piece of perfectly fried chicken—golden, crispy skin giving way to juicy, flavorful meat. And when it comes to achieving that irresistible crunch, a buttermilk marinade is the secret weapon. This Buttermilk Fried Chicken recipe is a game-changer, delivering mouthwatering flavor and the perfect crispy texture every time. Why Buttermilk? The Secret to Tender & Juicy Chicken Buttermilk isn’t just about flavor—it’s a powerhouse when it comes to tenderizing chicken. The natural acidity in buttermilk helps break down proteins, resulting in meat that stays juicy and flavorful, even after frying. Plus, the thick texture of the buttermilk helps the flour coating stick better, creating that signature crispy crust. The Key to Extra Crispy Fried Chicken If you want that shatteringly crisp bite, there are a few key steps to follow: Marinate for Maximum Flavor – Let the chicken soak in the buttermilk marinade for several hours or overnight. The longer it marinates, the better the flavor and texture. Double Dredging for Extra Crunch – Dipping the chicken in the buttermilk a second time before coating it in flour adds an extra crispy layer. The Perfect Dish for Any Occasion Whether you’re making this fried chicken for a weekend cookout, a family dinner, or a game-day feast, it’s guaranteed to be a crowd-pleaser. Pair it with classic sides like coleslaw, mac and cheese, or biscuits for the ultimate comfort meal. Ready to fry up some magic? Follow the recipe below and get ready for the best Buttermilk Fried Chicken you’ve ever had! Tommy the Butcher’s Buttermilk Fried Chicken is crispy, juicy, and packed with flavor. The secret? A rich buttermilk marinade that tenderizes the chicken and infuses it with deep, savory goodness. Coated in a perfectly seasoned crust and fried to golden perfection, this recipe delivers that irresistible crunch in every bite.
Author: Shannon Larkins
Easy Overnight Corned Beef & Cabbage Recipe
Easy Overnight Corned Beef Recipe Nothing says St. Patrick’s Day like a hearty plate of corned beef and cabbage, but traditional recipes can take 5-7 days to cure the meat. If you’re short on time but still want that classic flavor, this overnight corned beef recipe is for you! With a simple brine and quick cure, you can have tender, flavorful corned beef in just one day. Why You’ll Love This Recipe Quick & Easy – No need to wait a week to enjoy homemade corned beef. Flavorful & Tender – The brine infuses the brisket with classic spices for an authentic taste. Perfect for St. Patrick’s Day – A festive meal without the long preparation time. This quick and easy overnight corned beef recipe gives you all the classic flavors without the long wait! Perfect for St. Patrick’s Day or any time you want tender, flavorful corned beef and cabbage with minimal effort.
How to Make an Italian Style BLT
How to Make an Italian BLT What is a BLT? The classic BLT can be tracked all the way back to the early 20th century. Although its exact origins remain a mystery, its popularity in America bloomed after World War II due to the expansion of supermarkets which made ingredients easier to come by. It has since been a staple dish in America. If you’ve been living under a rock, I should mention that B.L.T. stands for Bacon, Lettuce, and Tomato. The original recipe calls for those three ingredients stacked together between toasted bread. Mayoaise is the typical go-to dressing to tie it all together. While I love a classic, it’s nice to try something new. Our resident chef, Tommy has come up with a new take on the recipe that is more than worth a try. Here at Wise Guys BBQ we like to reinvent traditional recipes and add an Italian twist. A lot of heart and soul went into this recipe and we have managed to create a true Italian BLT. According to Tommy, the inspiration behind this recipe can be linked back to his Sicilian grandparents. Growing up he would spend a lot of time in his grandfather’s garden, and two of the most abundant crops found in his garden were, beef stake tomatoes, and escarole. Naturally, this new recipe calls for both. You are not going to want to pass on this original Italian sandwich. Stay tuned as we take you step by step and show you how to make an Italian BLT. More of a visual learner? Check out the video below and watch Tommy take you through the process himself. https://youtu.be/kcIwk6s4GSM The Ingredients Tommy swaps out the usual suspects for a more flavorful lineup: Italian Toast – A thick, rustic bread that brings a hearty crunch to every bite. Italian Smoked Tomatoes – Juicy beef steak tomatoes, seasoned and smoked to perfection. Beef Bacon – A rich, savory twist on the classic pork bacon. Escarole – A peppery, slightly bitter green that adds a little Italian edge. Mayonaise – Because even an Italian BLT needs that creamy finishing touch. Seasoning Salt Black Pepper Italian Seasoning Garlic Powder Fresh Basil Step 1: Smoke the Tomatoes Because we love barbecue here, we smoked our tomatoes in a smoker, but if you don’t know your way around a smoker, don’t worry! We’ve got a workaround for you. The smoked tomatoes are what really take this sandwich to the next level. 3. How to Make Italian Smoked Tomatoes on the grill The smoked tomatoes are what really take this sandwich to the next level. Here’s how Tommy does it: Season fresh tomatoes with salt, black pepper, Italian seasoning, garlic powder, and fresh basil. Smoke at 250°F for 1 ½ hours until they’re bursting with flavor and ready to take your sandwich to the next level. How to Make Italian Roasted Tomatoes in the Oven If smoking isn’t really your thing, we won’t judge you (too harshly) roasting your tomatoes is equally delicious. Here is how you do it: Slice the tomatoes to the thickness that you like best Place the slices on a cooking sheet Season fresh tomatoes with salt, black pepper, Italian seasoning, garlic powder, and fresh basil. Roast the tomatoes at 325°F for 1 ½ hours Step 2: Prep the Bacon Instead of typical pork bacon, Tommy decided to think outside the box and use beef bacon instead. Grab a pack of beef bacon and follow the preparation instructions on the package. Where to Find Beef Bacon If you’ve never seen beef bacon at your local grocery store, you’re not alone. It can be harder to come by than pork bacon, but there are a few ways to get your hands on it: Check your local supermarkets — a quick Google search can help you find one nearby. Online retailers like Amazon offer a variety of beef bacon brands that can be shipped directly to your door. The beef bacon featured in this recipe is from Arnold’s Smoked Beef Bacon — you can order it straight from their website. We’ll drop the link below. Click here for Arnold’s Premium Smoked Beef Bacon Plates 12oz – Arnold’s Meats Assembly Instructions Now it’s time to build this beauty: Spread mayo generously on each slice of toasted Italian bread. Lay down fresh escarole for that crisp bite. Add a few Italian smoked tomatoes — packed with smoky, herby goodness. Pile on a hefty amount of beef bacon, placing each slice horizontally like Tommy does. Top it off with the remaining toast, press it down, and enjoy.
How to Reverse Sear a Prime Rib
How to Reverse Sear a Prime Rib If you’re looking to impress your guests with a perfectly cooked prime rib, the reverse sear method is your best friend. This technique delivers a stunning balance of a crispy, flavorful crust and a perfectly pink, juicy interior. Whether you’re preparing a holiday dinner or a special occasion feast, mastering the reverse sear is essential for creating that restaurant-quality prime rib at home. Let’s break down the steps to help you achieve a show-stopping prime rib using this method. What is Reverse Sear? The reverse sear method is a two-step process that involves cooking the meat slowly at a lower temperature, then finishing it off with a high-heat sear to create a flavorful crust. This allows the prime rib to cook evenly from edge to center, resulting in that tender, medium-rare to medium doneness we all crave. Watch our step by step guide on how to reverse sear a prime rib below! https://youtu.be/zQiTx5qulwI 1. Prep and Season the Prime Rib To get the best flavor and texture, we recommend dry brining your prime rib at least a day in advance. Dry brining enhances the meat’s natural flavor and helps it retain moisture during cooking. Read our guide on how to dry brine to learn more. If you’re pressed for time, you can skip the dry brining and season the prime rib right before it goes into the oven. For the seasoning, keep it simple to let the meat’s flavor shine: Salt and pepper are classic options. Want to add a little extra? Use garlic powder and dried herbs like thyme or rosemary. Avoid fresh herbs, as they will burn in the oven. Before seasoning, coat the outside of the prime rib with olive oil to help the seasonings adhere and promote a beautiful crust. Alternatively, you can use clarified butter for a richer flavor. However, avoid regular butter, as it will burn during cooking. 2. Preheat the Oven to 250°F Set your oven to 250°F (120°C). This low and slow cooking method ensures even cooking and a tender, juicy center. 3. Cook to Desired Internal Temperature Using a Meat Thermometer To cook your prime rib perfectly, a meat thermometer is essential. Insert the thermometer so the tip is positioned halfway through the roast, avoiding any bones or large fat pockets, as these can skew your readings. We used an oven-safe meat thermometer that stays in the meat while cooking, providing real-time temperature readings. Some models even have alarms that go off when your desired temperature is reached—an incredibly handy feature. These thermometers are affordable and can be purchased online or at your local market. Temperature Guide: Rare: 120°F (49°C) Medium Rare: 125°F (52°C) Medium: 130°F (54°C) 4. Rest the Prime Rib Once the prime rib reaches the target temperature, remove it from the oven and loosely tent it with foil. Let it rest for 45 minutes. This resting period allows the juices to redistribute throughout the meat for maximum tenderness and flavor. 5. Preheat the Oven to 500°F After resting, increase the oven temperature to 500°F (260°C). This high heat creates the perfect sear on the outside of the roast. 6. Sear for the Perfect Crust Return the prime rib to the oven for 10 minutes. The high heat will give the roast a beautiful, golden-brown crust. Keep a close eye to prevent overcooking. 7. Remove, Carve, and Serve After the sear, let the prime rib rest for an additional 10-15 minutes. Then, carve and serve this juicy, flavorful masterpiece. Serving Size Suggestion We recommend planning for 1 ½ lbs of prime rib per person to make sure everyone gets a satisfying portion. By following these steps, including our tips on seasoning, brining, and using a thermometer, you’ll achieve a perfectly cooked reverse-seared prime rib. Whether it’s a holiday centerpiece or a special treat, this recipe will wow your guests and leave them craving more.
How to Dry Brine
What is Dry Brining and How Do You Do It? Table of Contents What is Dry Brining? How to Dry Brine How does dry Brining work? How to cook after dry brining Whats the difference between a dry and wet brine? If you’re looking to take your grilling game to the next level, it’s time to introduce a simple yet powerful technique to your cooking routine: dry brining. While we’re using steak as an example in this article, trust me when I say that this method works wonders for all types of meats — from chicken and pork to lamb and beyond. Once you try it, you’ll never go back to the old ways of preparing meat. Dry brining is a technique that professional chefs and pitmasters swear by, and once you try it, you’ll see why. It’s the game changer you didn’t know you were missing. Watch the video below for a detailed demonstration on how to dry brine meats. What is Dry Brining? At its core, dry brining is the process of seasoning your meat with kosher salt and letting it sit uncovered in the fridge for hours (or even overnight). The beauty of dry brining is that it enhances the natural flavors of the meat without overpowering it with salt or a marinade. Here’s how it works: When you apply kosher salt to your meat, it draws out the natural juices, which mix with the salt and then reabsorb into the meat over time. This helps tenderize the meat while concentrating its flavor, making each bite more delicious. Whether you’re working with steak, chicken, or pork, dry brining allows the natural flavors to shine through. How to Dry Brine Pat the Meat Dry: Start by patting your meat dry with a paper towel. Removing any excess moisture from the surface allows the salt to adhere better and begins the drying process, which helps with a crispier crust later on. Sprinkle Kosher Salt: Use about ½ to 1 teaspoon of kosher salt per pound of meat. Sprinkle the salt evenly on all sides of the meat, making sure to cover every surface. Don’t worry if it looks like a lot — this salt layer is key to enhancing the flavor and texture. Set Up a Rack: Place the salted meat on a wire rack set over a sheet pan or dish. The wire rack is important because it allows air to circulate all around the meat, which is crucial for the brining process. Refrigerate Uncovered: Put the meat uncovered in the fridge. This helps the surface dry out, ensuring that the brining process can fully work its magic. Wait: While dry brining works in as little as 6-8 hours, for the best results, I recommend letting your meat sit for at least 24 hours. This allows the natural juices to fully reabsorb, enhancing the flavor and tenderness. How Does Dry Brining Work? As the salt draws out the natural juices of the meat, those juices mix with the salt and are reabsorbed. Over time, the surface of the meat will dry out, and you’ll see a slight crust form. This process results in a more tender, flavorful piece of meat. When you’re ready to cook, the benefit of dry brining is clear: When the meat hits the grill or pan, there’s no excess moisture on the surface, which means you get a beautiful sear. This is key to the Maillard reaction, which is the chemical reaction responsible for creating that caramelized, rich crust that makes grilled meat irresistible. How to Cook a Steak After Dry Brining Once your steak has been dry brined, cooking is a breeze. Here’s how I recommend preparing it: For the Grill: Rub a little olive oil on your steak, season with cracked black pepper, and throw it on the grill. The dry brine has already done the heavy lifting, so you don’t need any additional seasoning. For Pan-Searing: If you’re cooking indoors, dry brining makes a huge difference. Without any moisture on the surface, you’ll get a better sear in the pan, ensuring that perfect, crispy crust we all love. How is a Dry Brine different from a Wet Brine? Dry brining and wet brining both help season and tenderize meat, but they work a little differently. With a wet brine, you’re soaking the meat in a saltwater solution, sometimes with herbs or spices for added flavor. This method can make the meat juicier, but it can also dilute its natural flavor a bit. Dry brining takes a simpler approach: you coat the meat with salt (and any other seasonings you like) and let it rest uncovered. The salt draws out the meat’s natural juices, which then reabsorb back into the meat along with the salt, boosting flavor and creating a crust without adding extra water. This keeps the meat’s flavor more concentrated and helps give it that perfect crispy crust when cooked. Dry brining is an incredibly versatile technique that works for all types of meats. It’s simple, effective, and produces results that will leave you and your guests amazed. Whether you’re cooking a juicy steak, a flavorful pork roast, or tender chicken, dry brining will enhance the natural flavors and ensure your meat is perfectly cooked. So, next time you’re planning a meal, think ahead and try dry brining. I promise you, it’s a game changer, and once you get the hang of it, you’ll never go back to the old ways.