Phubar's WGA Phried Chicken Drums Pron...Gore Style Pt.3

[Phubar]

http://i1105.photobucket.com/albums/h342/Phubar2/SmokeFest%2024-02-11/IMG_3397.jpg
http://i1105.photobucket.com/albums/h342/Phubar2/SmokeFest%2024-02-11/IMG_3396.jpg
http://i1105.photobucket.com/albums/h342/Phubar2/SmokeFest%2024-02-11/IMG_3400.jpg
http://i1105.photobucket.com/albums/h342/Phubar2/SmokeFest%2024-02-11/IMG_3402.jpg

[smknhotmama]

What's Gore Style? I've been gone....but that looks excellent!

[Gore]

Looks great Phubar! What's the verdict?

What's Gore Style? I've been gone....but that looks excellent!

Welcome back, ... again!

Here's the link to the southern-style chicken -- probably should be "Master's style" but that might get people confusing the Master with this lowly servant:

http://www.bbq-brethren.com/forum/showthread.php?t=95412

[Smokey Al Gold]

Ooh looks crunchy! Master should open up a fried chicken place and compete with flava flav :-D

[smknhotmama]

Looks great Phubar! What's the verdict?



Welcome back, ... again!

Here's the link to the southern-style chicken -- probably should be "Master's style" but that might get people confusing the Master with this lowly servant:

http://www.bbq-brethren.com/forum/showthread.php?t=95412

Holy chit!:laugh: John thought I was watching dancing kittens again b/c I was laughing so hard reading that..
It sounds amazing. I'm giving it a try! Thanks.

[BigButzBBQ]

Chicken looks nice and juicy! :thumb: I can see why you continue to use this style over and over again. With these results, even the mistakes are awesome. :becky:

[Phubar]

Looks great Phubar! What's the verdict?

It worked again!
After 4 times I think I know how thick the batter is supposed to be.
Result was a very nice crust.
When I took a bite out of the drums juices were dripping out of it...these were sealed because of the batter.


Chicken looks nice and juicy! :thumb: I can see why you continue to use this style over and over again. With these results, even the mistakes are awesome. :becky:

That's wassup!:cool::thumb:

[Garyclaw]

That is some phine looking chicken there Phu! Thanks.

[bluetang]

Way flippin' nice! Nailed it:thumb:

[Gore]

When I took a bite out of the drums juices were dripping out of it...these were sealed because of the batter.


I read that and I started drooling. :shock:

[FamilyManBBQ]

Outstanding!! Great looking "chicken legs" :becky: I Think I know what we might be having for dinner!!

[flyingv4me]

That is just incredible looking! Those pics make me want to eat my monitor!

[mcoupe]

HOLY CRAP THAT LOOKS GREAT! Gunna have to try this recipe......

[Smokey Al Gold]

Gore's grilled fried chicken is the best thing since fried chicken. If you haven't tried it you REALLY need to. It's easy and delicious and healthy? Phu what temps are you cooking at and do you use smoke wood? I've only ever done it with just charcoal and no smoke. I was thinking of trying a mild wood like pecan I just wasn't sure how the smoke would work with the batter.

[Bluesman]

My compliments to the Chef, Gore and of course Master. I will be trying this tomorrow, on Da Drum. Looks to good to not do. :thumb:

[Hugo]

Promise you'll make this at the next meeting!

[JediDog]

Phub that plate is screaming out my name. You my phriend, never stop que-ing , and we all sure appreciate it. :thumb:

[Stig]

I like chicken cooked this way even better than fried chicken. I have done this about 5 times over the last couple of months since seeing the threads by Gore and Smokey Al Gold and I can't thank these guys enough for the idea. I always added apple chips and cooked at about 375-400, as high as I can get the kettle most of the time (Winter here). The result is like fried chicken but with a true smokey flavor and none of the grease. I use a flour, then dip into buttermilk/baking soda/baking powder/salt/pepper mixture, then flour again for the coating, turns out very crispy.

[cowgirl]

Nice legs Phu! :thumb:

[keale]

Nice legs Phu! :thumb:

I was going to say that, but PHU might give me a reach around!

Nice Chix! My sugars low, and I'm really drooling!

[Phubar]

Gore's grilled fried chicken is the best thing since fried chicken. If you haven't tried it you REALLY need to. It's easy and delicious and healthy? Phu what temps are you cooking at and do you use smoke wood? I've only ever done it with just charcoal and no smoke. I was thinking of trying a mild wood like pecan I just wasn't sure how the smoke would work with the batter.

I used a a couple of small branches of beechwood.
Don't know what the temp was but I think around the 350F,I had all the air intakes and vents on the WGA open.
I think the smoke has a difficult time to get through the batter but I'm not sure...got 2 left so tonight I'll taste them again to see if there's smoke flavour in there.
Most of the time I can taste the smoke flavour better the day after...guess I'm used to the smoke taste.

I was going to say that, but PHU might give me a reach around!

Nice Chix! My sugars low, and I'm really drooling!

Dont know exactly what a reach around is but if you want a hug no problem Keale!:-P

[Mister Bob]

That looks awesome! Crunchy on the outside and moist and tender on the inside. Bravo! :thumb::thumb:

[karel1000]

So, Phub it finally works out. But how did you do it?