拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-09-2014, 08:41 PM   #1
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default Deep Fried Chicken Balls

Meatballs, chicken meatballs!

So, a Facebook group I am in has issued a challenge, to cook a dish with ground chicken, tomatoes, peanut butter and cayenne pepper (this also works for the Throwdowns on the Brethren here). Simple, and the obvious choice would be to go Thai with it, or perhaps something more fusion. I decided to stick with something more along the Japanese lines that I am thinking of moving towards. Ground chicken really says Tsukune to me, Tsukune literally means 'to knead', but, in the world of cooking, it most often refers to ground chicken cooked 'yakitori' style on skewers over a Konro. I decided to riff off of that, by cold smoking a chicken breast, then grinding and making the Tsukune, and frying them into an appetizer. I wanted to make sure the texture was light, as opposed to grilling, the frying would be best with a fluffy meatball and a crispy panko texture.

What I ended up with

Once the chicken was cold smoked, I removed it from the smoker, and placed it back into the refrigerator for 4 hours to let the smoke settle. I also smoked the skin and bones, which was simmered to create a stock, along with celery, red pepper and onion trimmings.

Tsukune Chicken:
2/3 pound skinless chicken breast, cold smoked
1 teaspoon each grated ginger
1 teaspoon finely minced Mitsuba
2 tablespoons Panko bread crumbs
1/2 teaspoon lemon rind
1 teaspoon sake
1/8 teaspoon cornstarch
1/8 teaspoon baking powder
1/2 teaspoon lemon juice

Cube chicken into 1/2" chunks and combine with all ingredients except for bread crumbs. Process in pulses in food processor until chicken forms a medium textured paste, add bread crumbs and combine. Form into balls about 1" to 1-1/4" in diameter and chill to harden. Note that the mixture ios very soft and will slump if not very cold. Once chilled, coat with egg wash and panko, let sit in refrigerator until cold, while heating oil. Fry at 275°F until golden brown. Much hotter and the center will not cook, and this is chicken, it needs to cook.

Pirikara Pickles:
These are nothing more than salt, sugar and cayenne pepper powder tossed with cucumbers, and then allowed to sit in refrigerator overnight. The cucumbers remain crispy, but, take on a sublte sweet-hot flavor along with the cucumber flavor.

Tomato Pickles:
Peeled 6 grape tomatoes, then prepare a vinegar and sugar mixture that consisted of:
1/4 cup rice wine vinegar
1 teaspoon sugar syrup
1/2 teaspoon sea salt
1 teaspoon shoyu (Japanese soy sauce)

Soak peeled tomatoes in the vinegar solution overnight. The tomatoes will have a sweet and sour flavor and have a fresh tomato texture. Obviously the fresher the tomato, the better, but, the harder to peel. It's worth it, I actually did 12 of them, so I have a few extra.

Now, if there was one element of this cook that was going to be problematic, it was the peanut butter, and surely, not a typical ingredient, Thai would have been so much easier. In any event...

Peanut Miso Sauce:
1 cup chicken stock
2 tablespoons peanut butter, smooth
1 tablespoon shiro miso
1/2 teaspoon sugar syrup or honey
1/2 teaspoon Togarashi oil
1/8 teaspoon cayenne pepper
1/4 teaspoon sudachi juice
sake, not sure how much, a healthy splash

Heat it all over low heat until it starts to combine, raise heat to medium and whisk until smooth and slightly thickened. Remove and use quickly. It will thicken on cooling. You will want to adjust sweetness and heat to reflect the peanut butter and miso flavors.

Pirikara, tomatoes and peanut-miso sauce

And the texture was excellent, I think just the touch of baking powder and lemon juice aided that texture greatly. The cornstarch improves the texture of the chicken as well.

Fluffy Chicken Balls

These totally worked out as a riff on the traditional and the smoke, citrus and even the peanut butter worked well together. The cayenne which would have seemed likely to over-power the other elements worked to create a subtle and somewhat random piquant quality to the dish.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 08-09-2014, 08:47 PM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Default



Phenomenal cook, Bob...just phenomenal!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 08-09-2014, 08:52 PM   #3
oifmarine2003
Babbling Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Default

Outstanding. I will definitely give that a like in HCA.
__________________
Chris

Homemade Wood Smokehouse, Stainless UDS, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO

Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote


Thanks from:--->
Old 08-09-2014, 08:52 PM   #4
Smokin Ribs
Full Fledged Farker
 
Smokin Ribs's Avatar
 
Join Date: 03-05-11
Location: Kokomo, IN
Default

all I can say is "YUM"
__________________
Customized Char-griller offset. Cinderblock pit. Trailered smoker in progress.
Smokin Ribs is offline   Reply With Quote


Thanks from:--->
Old 08-09-2014, 08:55 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Thanks!

And this was the perfect use for my new Thermapop in almost super-fast white. A couple that were not quite at 160°F went back into the oil and the tiny Thermapop hole was not an issue
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 08-09-2014, 09:58 PM   #6
ShencoSmoke
is One Chatty Farker

 
ShencoSmoke's Avatar
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

Very nice! And great presentation!
__________________
Stumps XL Stretch- Casey Jones
BPS Drum- The Daily Driver
Weber OTG- Ole Blue
Rotisserie Drum- The Bird Barrel
Whole Hog Pit- The Virginia Spinner
ShencoSmoke is online now   Reply With Quote


Thanks from:--->
Old 08-09-2014, 10:03 PM   #7
Shagdog
is Blowin Smoke!

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

Really great cook! Love it.
__________________
Matt
YOU WANNA THROWDOWN?

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie
You're ordering Grilled Cheese?
Yes.

At a BBQ Joint???

Yes. What's the point in ordering BBQ? It's never as good as yours, dad.



Shagdog is online now   Reply With Quote


Thanks from:--->
Old 08-09-2014, 10:17 PM   #8
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

I love Tsukune chicken. Yours looks delicious Bob!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Thanks from:--->
Old 08-09-2014, 10:25 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Thanks again, it was a fun cook
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 08-09-2014, 10:42 PM   #10
buccaneer
somebody shut me the fark up.

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default



Beaut pics and presentation Bob!
__________________
The only current member banned for life!

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is offline   Reply With Quote


Thanks from:--->
Old 08-10-2014, 02:31 AM   #11
THoey1963
Babbling Farker

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Nice job Sir...
__________________
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven - *** In queue to be built ***
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
THoey1963 is online now   Reply With Quote


Thanks from:--->
Old 08-10-2014, 03:33 AM   #12
ShadowDriver
Full Fledged Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Okinawa, Japan
Default

Huge fan of Yakitori here on Okinawa. If we could just get CoCo de Cook or Family Mart to make something that looks just half as good as what you've got... Oh, man...

Seriously great looking grub, and many thanks for the recipe! Very interested in the cold smoking of the chicken beforehand...
__________________
Wicken Yanks - http://www.facebook.com/WickenYanks
ShadowDriver is offline   Reply With Quote


Thanks from:--->
Old 08-10-2014, 06:07 AM   #13
ssv3
Babbling Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Default

Yessssss!!
__________________
LSG 24x30 Vertical Offset
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Blackstone Pizza Oven
WSJ(K), WGA(P)
PBC
Santa Maria BBQ Outfitters 30x20 Grill

Member of "THE BLACKSTONE POSSE"
ssv3 is online now   Reply With Quote


Thanks from:--->
Old 08-10-2014, 06:53 AM   #14
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Default

Your balls look great!
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Thanks from:--->
Old 08-10-2014, 07:11 AM   #15
jeffreywp1
is one Smokin' Farker
 
jeffreywp1's Avatar
 
Join Date: 04-02-14
Location: Evinton VA
Default

Man that looks great!
__________________
A-1 Competition Smoker, Char-Griller Pro, Maverick ET-72 & ET-73, Lime Green Thermopop
jeffreywp1 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:44 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.