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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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04-14-2013, 04:48 PM
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#1 |
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Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Chicken question
I just seen a show where this guy smokes his chicken and then throws in the deep fryer to crisp it up. Has any one ever tried this and if so is it any good? I would definitely give this a try if it's worth it.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-14-2013, 04:50 PM
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#2 |
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Knows what a fatty is.
Join Date: 07-02-12
Location: Walkersville, MD
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Smoked and fried...how can this be bad?
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04-14-2013, 04:53 PM
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#3 | |
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is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Quote:
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A bunch of Webers, a UDS and a Happy Cooker! |
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04-14-2013, 05:42 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 01-10-11
Location: Lawrenceville, GA
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I have always wanted to try it.
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-Jason I didn't choose D-Canoe life.......... 
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04-14-2013, 05:43 PM
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#5 |
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is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Never tried it, saw it on Diners Drive In's and Dives once.
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BWS Fatboy |
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04-14-2013, 05:45 PM
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#6 | |
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Full Fledged Farker
  Join Date: 07-05-12
Location: Acworth, GA
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Quote:
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18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen |
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04-14-2013, 06:18 PM
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#7 |
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is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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I would just smoke the chicken at 350+ to get crisp skin.
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04-14-2013, 06:53 PM
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#8 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
sounds like a lot of work for a fuggin chicken |
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04-14-2013, 09:50 PM
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#9 | |
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is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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Quote:
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04-15-2013, 09:44 AM
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#10 |
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is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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This is how I do my chicken wings when I make them up. I usually just drop them in for about a minute and a half, as they are already cooked. I think it's great, I've tried just smoking at 350, but I prefer the smoke/fry combo.
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Meat Rushmore BBQ Team |
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04-15-2013, 09:47 AM
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#11 |
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Babbling Farker
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I usually SMOKE before I fry.....just sayin
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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