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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-14-2015, 10:18 PM   #16
falconer
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That looks really nice. On my list for later this week possibly.
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Old 04-15-2015, 11:33 AM   #17
Richard1233
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Looks great, how does the texture turn out on the skin? does it turn out like a true fried chicken crust?
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Old 04-15-2015, 12:28 PM   #18
305Q
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Man that looks GUUUUT
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Old 04-15-2015, 12:32 PM   #19
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Seen quite a number of these & this one looks to be right up there w/ the best.....


TX for the detailed fixups.....
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Old 04-17-2015, 10:39 AM   #20
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I have never seen this before, looks great!
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Old 04-17-2015, 11:27 AM   #21
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Looks good I love KFC. I'm lazier and use the store bought batter. This one has a nice kick to it.
Fry.jpg
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Old 04-17-2015, 12:35 PM   #22
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What does the baking powder and/or baking soda do for you? I've never used it in my fried chicken.
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Old 04-17-2015, 01:21 PM   #23
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Quote:
Originally Posted by DerHusker View Post
Thanks and I'll try and find that thread.
Here ya go - I had to find it for myself. I'm obsessing over this.

http://www.bbq-brethren.com/forum/sh...hlight=chicken
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Old 04-17-2015, 02:00 PM   #24
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Does anyone have a link for a thread on wilburpan's method? If you do, you know more than Google does. (Don't think that justifies a prize though.) Thanks!
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Old 04-20-2015, 09:45 PM   #25
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DerHusker; I just tried this and it came out WONDERFUL... Thanks so much for sharing it. Use the straight-up recipe with one exception; with your comments I tried baking powder instead of baking soda. I thought it was fine but the wife said try baking soda next time, so I will.
Did it indirect on the kettle at about 355º with some cherry wood small pieces.
I used boneless thighs. Brined them. Dredged both sides, then let them sit in the fridge for about 5 hours. Then rolled them up, toothpicked them, then onto the grill. Took maybe 20 minutes or so to get to 165º.
I could not believe how good they looked when I opened the lid!
Very nicely crisped skin, and the chicken underneath was juicy and flavorful. Two of those thighs disappeared very quickly. :-)
I noticed one thing... The dredge on the inside of the roll did not crisp, of course. But when it mixed with the juices in the chicken and came off onto the plate, it was like a really good chicken gravy. Had not been expecting that but it was pretty cool... I can work with that somehow...
Next time... I will coat the back side of the boneless thigh with a chicken rub I make, then add some of that rub to the flour mixture. But I dunno... I kinda liked that gravy...
I might try some bright colored BBQ sauce I've made on a couple and see if the skin holds its crispness after a light, late, saucing. But if it doesn't, I'll kill the sauce. These are plenty good without it...

Here's a photo taken after dinner. The skin on this looks a little more moist than it really was; this piece sat with the exposed side down for a few minutes and picked up the juice. Fresh off the grill it was crisper than this.

But man... that's good... Thanks again!

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Old 04-20-2015, 09:57 PM   #26
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will this work on a wsm say upper grate?
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Old 04-20-2015, 10:16 PM   #27
falconer
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Quote:
Originally Posted by bradymartin View Post
will this work on a wsm say upper grate?
Don't see why not... Get your temp up to 350º or so and give it a go. If I was doing a dozen of them, I'd do them on my WSM. But I was only doing four thighs and the kettle looked neglected... ;-)

The more you smoke on that thing the more you'll like it. I have not had anything come out of it that wasn't delicious...

Charlie
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Old 04-20-2015, 11:37 PM   #28
DerHusker
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Quote:
Originally Posted by falconer View Post
DerHusker; I just tried this and it came out WONDERFUL... Thanks so much for sharing it. Use the straight-up recipe with one exception; with your comments I tried baking powder instead of baking soda. I thought it was fine but the wife said try baking soda next time, so I will.
Did it indirect on the kettle at about 355º with some cherry wood small pieces.
I used boneless thighs. Brined them. Dredged both sides, then let them sit in the fridge for about 5 hours. Then rolled them up, toothpicked them, then onto the grill. Took maybe 20 minutes or so to get to 165º.
I could not believe how good they looked when I opened the lid!
Very nicely crisped skin, and the chicken underneath was juicy and flavorful. Two of those thighs disappeared very quickly. :-)
I noticed one thing... The dredge on the inside of the roll did not crisp, of course. But when it mixed with the juices in the chicken and came off onto the plate, it was like a really good chicken gravy. Had not been expecting that but it was pretty cool... I can work with that somehow...
Next time... I will coat the back side of the boneless thigh with a chicken rub I make, then add some of that rub to the flour mixture. But I dunno... I kinda liked that gravy...
I might try some bright colored BBQ sauce I've made on a couple and see if the skin holds its crispness after a light, late, saucing. But if it doesn't, I'll kill the sauce. These are plenty good without it...

Here's a photo taken after dinner. The skin on this looks a little more moist than it really was; this piece sat with the exposed side down for a few minutes and picked up the juice. Fresh off the grill it was crisper than this.

But man... that's good... Thanks again!

Nice! Although it's no really my idea / recipe, I'm glad you enjoyed it.
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Old 04-21-2015, 01:53 AM   #29
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This all looks good,
I have to try this
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