ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 11-12-2010, 08:37 PM   #1
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default Cooking with the Master: Southern-style Chicken, Episode X

What follows is the transcript of “Cooking with the Master: Southern-style Chicken, Episode X”

Master: Ladies, Gentlemen, Gooood Eeeeevening! And welcome to "Cooking with the Master," a show about cooking. I ... am the Master! Joined by sous chefs Gore and Ninja Squirrel, I will demonstrate revolutionary advances in BBQ Science. The topic of this week’s show is a Southern Classic, Fried Chicken…

[Audience gasps]

I (Gore): Master, please!

I’m sorry, you see on this website “Fried” anything can be a controversial subject. Some people feel that fried food is not BBQ’ed…

[Audience boos and some hecklers shout “That’s right!”]

Others think it is every bit as BBQ’ed as slow-smoked ribs. It just so happens that on this 10th episode, I’ve asked a few of our Brethren to stop by and give their opinions on the subject. Gore, flip the switch on the Sous Transmorgraphier.

I (Gore): Yes, Master! [Sparks and flames]



Narrator: Why it’s Smokey Al Gold, Guerry, and Bigabyte!

[Audience claps and cheers]

Greetings, I asked you to come here to help the audience understand the complex inter-relationship of BBQ and fried food.

Bigabyte: Did I really hear you say that some people don’t like boiled ribs?

Al: What about eggplant? Can you boil that?

Guerry: Only if you want soup.

Al: I fried a burger once, but it wasn’t made with eggplant, ... or beef.

Bigabyte: I know they fry donuts, and they’re definitely BBQ.

Guerry: One of our biggest advertisers apparently.

I (Gore): Master?

Let’s give a big hand to Smokey Al Gold, Guerry, and Bigabyte!

[Audience applauds wildly as the three guests leave in a puff of blue smoke]

Now, where were we? Yes, we were discussing fried chicken.

I (Gore): Master, even if it is cooked on the pit, the smoke particles cannot penetrate the oil to get to the food.

Of course Gore, but the oil particles only need to settle on the top and when the food is removed from the oil, it is coated, much like liquid smoke.

[Some screams from the audience]

I (Gore): Careful Master, that is a heresy here.

True, but it is also true that many more people use liquid smoke than have smokers. We want to be inclusive and open-minded.

[more murmurs]

I (Gore): But doesn’t the process of submerging food in liquid seem counter to BBQ?

Ahhh, but people have been prepping meat for the fire by boiling for centuries. It is only recently that it is considered taboo. You should read some of Donnie’s posts on the subject.

[The audience is getting ugly now and a few are pulling out torches and pitchforks from their purses and coat pockets]

Excuse me!... While this episode is about fried chicken, I want you all to know that I will not, in fact, be frying any chicken. I want to demonstrate that we can simulate the making of fried chicken in the smoker without using the hot-oil crutch.

[Audience is completely quiet and then bursts into applause]

This will be a hot cook, so Gore will bring the Oval up to 425* to 450* and we will be cooking indirectly.

I (Gore): Yes, Master! [departs]

Now, Ninja Squirrel has assembled the ingredients:



While many people soak their chicken in buttermilk to make it tender and juicy, this is completely unnecessary in this case. We begin by whisking an egg and milk in a bowl. To this we slowly add our dry ingredients, which include flour, about ¼ tsp. of baking powder to help the batter stick to the chicken, and seasoning to taste. I choose a healthy dose of salt, pepper and parsley flakes. We add flour and milk to make this almost pasty. And no, I don’t measure!

I then dust the chicken with flour and then coat in the batter:



Finally, I dunk each piece in a bowl of melted butter! Gore will place these on the grill and cook until the batter is a golden brown, about 30-40 minutes, depending on your taste. Don’t worry about the chicken. It can be well above 165 and it’ll still be moist and juicy.

I can see that Ninja Squirrel has some ready to try



Now that looks like fried chicken, but the taste is a bit richer in this case because it was cooked in butter instead of oil.



Also, you will find the skin is completely bite-through and it remains moist inside, even though this piece was brought up to nearly 200*:



[Audience ooos and ahhhs]

Narrator: This episode of “Cooking with the Master” was brought to you by the BBQ Brethren Throwdown sub-forum found at the top of Q-talk or at
http://www.bbq-brethren.com/forum/forumdisplay.php?f=86
Please join us every week to enter and/or vote for your favorite entry. There are lots of great dishes described in the entry threads. The recipes and views expressed on “Cooking with the Master” do not necessarily represent those of the BBQ Brethren, Gore, Q-Talk, or Ninja Squirrel.

I (Gore): That’s a wrap!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 11-12-2010, 08:45 PM   #2
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

I think anything cooked while wearing a foil hat might be considered BBQ by some!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Thanks from: --->
Unread 11-12-2010, 08:48 PM   #3
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

You sure a ugly bunch but that chicken sure does look good.
jestridge is offline   Reply With Quote


Unread 11-12-2010, 09:07 PM   #4
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

That chicken does look great Mon! Butter though, I'll be dipped, good idea.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Thanks from:--->
Unread 11-12-2010, 09:07 PM   #5
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Downloads: 0
Uploads: 0
Default

yes, I will be making this.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-12-2010, 09:13 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
Narrator: Why it’s Smokey Al Gold, Guerry, and Bigabyte!

[Audience claps and cheers]

Greetings, I asked you to come here to help the audience understand the complex inter-relationship of BBQ and fried food.

Bigabyte: Did I really hear you say that some people don’t like boiled ribs?

Al: What about eggplant? Can you boil that?

Guerry: Only if you want soup.

Al: I fried a burger once, but it wasn’t made with eggplant, ... or beef.

Bigabyte: I know they fry donuts, and they’re definitely BBQ.

Guerry: One of our biggest advertisers apparently.

I (Gore): Master?

Let’s give a big hand to Smokey Al Gold, Guerry, and Bigabyte!

[Audience applauds wildly as the three guests leave in a puff of blue smoke]
Some of your best writing work that I have read.

Now, as for that chicken, brilliant!
__________________
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


Thanks from:--->
Unread 11-12-2010, 09:51 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

That really does look fried, and yes, I too will be trying this! I'm still disappointed by the lack of donuts, so it's going to be tough to vote for this one.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 11-12-2010, 10:12 PM   #8
Grillman
is One Chatty Farker

 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Very nice looking Chicken, and it sounds very tasty too.
__________________
........................
Grillman is offline   Reply With Quote


Thanks from:--->
Unread 11-13-2010, 12:12 AM   #9
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Downloads: 0
Uploads: 0
Default

Excellent looking chicken! I will allow you several minutes to produce my sample of said product for proper testing.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast , & the new White Shadow

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-13-2010, 09:33 AM   #10
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

If we meet again I want you to make this!
Man...I love your episodes!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 11-13-2010, 10:04 AM   #11
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
That really does look fried, and yes, I too will be trying this! I'm still disappointed by the lack of donuts, so it's going to be tough to vote for this one.
I'd agree it really does look fried, but it's not! Battered, then dipped in butter, then on the grill. You could even skip the butter step, but the butter makes it a bit crispier -- and it tastes nicer.

Quote:
Originally Posted by Phubar View Post
If we meet again I want you to make this!
Man...I love your episodes!
Glad you enjoyed it. I think you should try this with croquettes and use a much thicker batter. Personally, I can't stand those things, but they're like the National food over there. I bet you could impress a lot of people if you made them on the grill. And Phoeb, I'll be seeing you in Sicily next September. Guess you should bring your grill.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Thanks from:--->
Unread 11-13-2010, 11:44 AM   #12
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

If a can't bring the WGA with me I will bring a chimney,briqs and a Smokey Joe grate!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 11-13-2010, 07:44 PM   #13
Jay Bird
is one Smokin' Farker

 
Join Date: 08-03-09
Location: Gig Harbor, WA
Downloads: 0
Uploads: 0
Default

Finally a fried chicken that isn't fried. Momma doesn't much go for fried stuff. This has the making's of an excellent meal.
Jay Bird is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 07:45 PM   #14
SmokeJumper
is One Chatty Farker

 
SmokeJumper's Avatar
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Downloads: 0
Uploads: 0
Default

That is so brilliant that I am speechless. Maybe we will get fewer deep fried entries now over in Throwdowns that have no grilled or smoked elements...
__________________
Rob

26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit
Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!!
Got crabs with SmokinAussie!
Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)
SmokeJumper is offline   Reply With Quote


Thanks from:--->
Unread 11-15-2010, 08:03 PM   #15
BlueHowler
is one Smokin' Farker
 
BlueHowler's Avatar
 
Join Date: 07-28-10
Location: Centennial, Colorado
Downloads: 0
Uploads: 0
Default

Everyday I tell my wife that The BBQ Brethren have the largest collection of BBQ geniuses I've ever run across. Everyday I find something here that amazes me to no end.

This recipe is beyond genius and is going into my collection.
BlueHowler is offline   Reply With Quote


Thanks from: --->
Reply

Tags
Cooking with the Master

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking with the Master: Bread, Episode IX Gore Q-talk 20 10-31-2010 08:41 AM
Cooking with the Master: Episode IV Gore BBQ Brethren Throwdowns 3 07-16-2010 10:14 PM
Cooking with the Master: Episode VI: Porterhouse Steak Gore Q-talk 15 06-21-2010 04:17 PM
Cooking with the Master: Salad, Episode V Gore Q-talk 24 06-04-2010 06:13 PM
Cooking with the Master: Episode IV Gore Q-talk 14 05-18-2010 07:21 AM

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 04:45 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.