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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-26-2011, 10:45 AM   #1
Phubar
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Default Phubar's Drum Phried Chicken Pt.4

Inspired by seeing some buttermilk brines (over the last 2 years since I joined this forum) Ross in Ventura pushed me over the edge with his last thread and made me some buttermilk brined chicken.

I brined them for about 24 hours in buttermilk,L&P,Habanero Death Dust,dried basil,salt.
After that I washed the chicken and dried it with a paper towel....coated it with polenta and batter.
The batter was made out of leftover buttermilk brine,polenta,flour,egg,more Habanero Death Dust,more salt,more pepper,more dried basil.
Phired up the mini UDS and cooked the chicken between 350-400F.

For sides I had Padawan's leftover smoked tortellini bolognese with lots of parmigiano reggiano.
















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Unread 10-26-2011, 10:50 AM   #2
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Been waitin' for this since you teased it in the other thread (where you missed me inviting myself over for dinner)!!

What did you think of the buttermilk/Death Dust brine? We've done this a couple times...makes a nice heat, without being over-the-top hot.

Nice lookin' phood Phu!!
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Unread 10-26-2011, 10:50 AM   #3
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Looks great! Did you like it? I've done WGA Phried chix a couple times - turned out pretty good but I need to get the batter right - I think I'm going a little too thick.

How did you like it on the drum compared to the WGA? I'm guessing the drum may be a more moist environment. That stuPh you made Phor us was PhanPharkingtastic!

Getting cold over there yet?
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Unread 10-26-2011, 10:52 AM   #4
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Man you are pushing me toward the edge as well. Very nice work as usual!
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Unread 10-26-2011, 10:53 AM   #5
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Great lookin chicken!
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Unread 10-26-2011, 10:55 AM   #6
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Wow! The chicken looks great! I tried this once and wasn't thrilled with the results, but I think I may have to try it again.
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Unread 10-26-2011, 10:56 AM   #7
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Nice!! I need to revisit kettle phried chicken again soon! It's been too long
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Unread 10-26-2011, 10:58 AM   #8
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Great looking bird Phu!!
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Unread 10-26-2011, 10:58 AM   #9
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So does the karnemelk tame the HDD a bit? Looks great bro.
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Unread 10-26-2011, 11:12 AM   #10
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Quote:
Originally Posted by FamilyManBBQ View Post
Been waitin' for this since you teased it in the other thread (where you missed me inviting myself over for dinner)!!

What did you think of the buttermilk/Death Dust brine? We've done this a couple times...makes a nice heat, without being over-the-top hot.

Nice lookin' phood Phu!!

I got some left but you gotta be quick!
Honestly,I liked the HDD in the brine and batter alot!
The chicken soaks up a bit of that habanaro Phlavour.



Quote:
Originally Posted by gtr View Post
Looks great! Did you like it? I've done WGA Phried chix a couple times - turned out pretty good but I need to get the batter right - I think I'm going a little too thick.

How did you like it on the drum compared to the WGA? I'm guessing the drum may be a more moist environment. That stuPh you made Phor us was PhanPharkingtastic!

Getting cold over there yet?

Yeah...the thickness of the batter is one of the important tricks.
Next time I'me experimenting again with smoked BBQ Phried chicken I'm gonna use polenta again...use it well and you'll get a nice crust.
The mini UDS and WGA both come through very well except with the WGA I have to swap and probably the mini UDS can get higher temp but I'm not quite sure since I don't use a thermo on the WGA.

Yeah it's getting Pharking cold out here...amazingly Phast!
See you in April!
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Unread 10-26-2011, 11:15 AM   #11
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Quote:
Originally Posted by Phubar View Post
...See you in April!
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Unread 10-26-2011, 11:16 AM   #12
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I think that's the best one yet!
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Unread 10-26-2011, 11:21 AM   #13
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I'm just hoping Redhot sees this one. She's the chicken master (Mistress?) in our house.
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Unread 10-26-2011, 11:25 AM   #14
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Quote:
Originally Posted by Gore View Post
I think that's the best one yet!

Thanks you so much Gore for this Phried chicken experimenting...I Phorgot to say that...now I did...I guess.
And yes...this one is sort of my best yet,the polenta 50/50 flour mix is a keeper I think.
Back to the Lab!
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Unread 10-26-2011, 11:29 AM   #15
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Thank you, thank you, thank you
It was Super
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