Carolina Barbecue vs BBQ??? What's up with that?

[N8man]

So that's a completely dry breading on the chicken when it goes on the smoker? I'm beyond impressed with the end-product.

I've tried all the ways for making it as close to "Pan Fried" on the smoker...
dredging in buttermilk then coating, rubbing with mayo then coating, rubbing with oil then coating....but this has worked best for me, open the packet of parts, straight into the breader, straight onto the cooker....the chicken as it cooks exudes more than enough fat to allow an even browning of the breader
providing that an adequate temp is maintained throughout the cook, and the end result is crispy, tasty, bite through skin....MMMMMMMMMM!!!
I've ate four pieces so far....I was gonna cook some collards and pan fry some corn bread to go with it, but I've filled up on chicken.....delightful!!!

 

[Garrett]

I agree with ya N8. Ribs are ribs, brisket is brisket, chicken is chicken, when I say Barbeque I'm talking about pulled, chopped, slice, chunked pork and nothing else.

 

[Blythewood BBQ'er]

Man I don't think that House Autry makes any bad product. I love their fish fry and DEFINITELY my favorite hush puppy mix. Sub water for a cold beer. Uuuummmmm. Guess I got to snatch a couple bass out of the pond and get some mix tomorrow.

 

[Tricky]

Looks like it will cost me around $6 for two 2 lb bags of the House Autry chicken breader.

And if I can get my product looking like yours, the $17 shipping cost may just be worth it!

 

[douglaslizard]

Looks damn good,almost looks like fried chicken,I'd definitely hit that

 

[Pole D]

I cook out, grill and smoke. Barbecue plain and simple is pork.

 

[aquablue22]

Damn fine looking yardbird you got there N8, damn fine sir!

If I lived closer you'd have to be sharing!

 

[5string]

I often bbq bbq on my bbq when I have friends over for a bbq.

 

[N8man]

I'm eating cold chicken for breakfast.....soooo good!!!

 

[jpalaska]

Getting back to the Carolina BBQ topic, 3 years ago I first visited western North Carolina. On the third day I was here, I was invited to a 'pig pickin'. They had cooked a whole hog in a large smoker on a trailer for about 12 hours.
I was honored to be brought to the smoker to do some of the first pickin'.
Next thing I knew someone passed a mason jar to me.

Now that was a heck of a great introduction to Carolina BBQ at its finest!

JP

 

[2dumb2kwit]

Getting back to the Carolina BBQ topic, 3 years ago I first visited western North Carolina. On the third day I was here, I was invited to a 'pig pickin'. They had cooked a whole hog in a large smoker on a trailer for about 12 hours.
I was honored to be brought to the smoker to do some of the first pickin'.
Next thing I knew someone passed a mason jar to me.

Now that was a heck of a great introduction to Carolina BBQ at its finest!

JP

Welcome to N.C. :grin:
(Now you know what the others have been missing.):icon_smile_tongue:

 

[bbqbull]

You NAILED it brother!

 

[PatAttack]

Nice clucker, Cuz!!:thumb:

 

[Adjg04]

Dang those look good!

 

[nucornhusker]

I've been wanting to try "fried" chicken on the smoker for some time now. This looks simple and amazing. We may have a winner here. Great cook, N8! :thumb:

 

[16Adams]

I log on, and this is the thread I go to. I'm logging back off me a few 1800's thighs and leg dreams.
Sleep well.

Just excellent.

 

[USMC]

I just got back from Texas and tried the que there, but sorry Brethren, the best BBQ and barbecue I've ever had came from the Carolinas!

 

[cameraman]

My first taste of bbq was at a little Rib Joint up the Road from Atlantic Beach NC. I never looked back. I'll wolf NC Q any day of the week.

 

[Enrico Brandizzi]

It looks really super. Complimenti!

 

[DirtyQ]

Looks amazing!!! I bet it tastes even better!!