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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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06-08-2013, 12:47 AM
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#1 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Southern Fried Chicken Attempt(not Q pr0n)
I brined the chicken legs with seasonings first, to get some flavor inside the meat.
I used garlic, onion, black pepper and lemon. Then I made an eggwash using Texas Pete 1/3 cup to 3 eggs. Dipped and then into flour that I seasoned with garlic powder, onion powder, black pepper, salt and Tajin. Fried in a CI skillet to keep the temps constant. In the meantime I made up some lexington sauce, vinegar, sugar, ketchup, Sri Racha and wooster, and I poured some over cabbage chiffonade.  Here is the chicken and sauce shot  A little better look at the chicken  Doneness at 14 minutes and rested!  Great tasty eats, thanks brethren 
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Hold my dang beer... |
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06-08-2013, 01:22 AM
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#4 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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great looking feed mate,
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-08-2013, 01:49 AM
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#5 |
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is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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That chicken sure looks tasty Buccs!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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06-08-2013, 02:11 AM
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#6 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks fit for consumption......++++++++++
Great looking chicken! KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-08-2013, 05:05 AM
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#7 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looking good Bucc!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-08-2013, 04:56 PM
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#8 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Thanks for the encouraging comments friends.
We discovered something that I cannot believe I am about to type! This chicken is twice as good....cold!!!
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Hold my dang beer... |
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06-08-2013, 05:46 PM
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#10 |
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is one Smokin' Farker
  
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Nice job! Chicken looks like it turned out awesome!
Did you brine in buttermilk? Cook you up some waffles next time for some chicken and waffles. |
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06-08-2013, 05:58 PM
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#11 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang buccs, great scald!! That is some beautifully fried chicken
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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06-08-2013, 06:04 PM
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#12 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Looks great Bucc!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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06-08-2013, 06:09 PM
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#13 |
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is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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Bucc, you did good man. Next time, once the chicken is done, cover it with hot sauce. And, you are right, it is just as good cold. We'll have you eating collard greens, purple hull peas and cornbread before it's over!
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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06-08-2013, 06:31 PM
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#15 |
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is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Wow, that looks like what my grandma made when I lived in New Orleans. She would drizzle melted butter on the fried chicken too.
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