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fantomlord
06-03-2013, 08:42 PM
I posted a few weeks back about some trouble I was having getting my kettle fried chicken to come out:
http://www.bbq-brethren.com/forum/showthread.php?t=161641

tried again, everything was the same except I sprayed the chicken with some olive oil from my mister just prior to putting it on the kettle. Came out much better...not quite as crispy as I wanted, but my temp dropped on me a bit (just under 375°) while I was in the house working on the fried taters. Nice and juicy again, and the skin was much closer to what I've been hoping for...not quite perfect, but making progress. I'm not sure if the GF flour is the issue, or if it's more temperature related. If I can keep my temp up to 400° next time, I think it will be even better--and I'll answer that question.
http://i1288.photobucket.com/albums/b487/fantomlord1/IMG_20130603_172344_zps9594d8b8.jpg (http://s1288.photobucket.com/user/fantomlord1/media/IMG_20130603_172344_zps9594d8b8.jpg.html)
Thanks everybody for the help!
CharredApron
06-03-2013, 09:18 PM
GF Flour requires a bit/much higher heat and a longer cook time. tough call there. Lots of trial and error. I only speak from my experience with Pizza in my own business. Tough to get it right!
Jed
fantomlord
06-04-2013, 12:33 PM
GF Flour requires a bit/much higher heat and a longer cook time. tough call there. Lots of trial and error. I only speak from my experience with Pizza in my own business. Tough to get it right!
Jed

Thanks! I was definitely aiming for a little higher temp. Do you think 400° is high enough, or should I go higher? Sounds like you'd suggest higher and longer...guess I'll have to try some stuff. It's a good thing I don't mind the trial and error part! besides...even the errors have still been pretty good.

I'd love some advice, or even recipes for GF pizza! I'm not much of a baker to begin with...and GF baking is really not my idea of a good time :tsk:
Gore
06-04-2013, 12:44 PM
Glad it's coming around for you. I'd bet it's the GF flour. That is a trick to get edible.
fantomlord
06-04-2013, 01:11 PM
Glad it's coming around for you. I'd bet it's the GF flour. That is a trick to get edible.

yeah...it's not easy to work with. it doesn't seem to suffer a lot of the same issues GF flour tends to (dry, crumbly etc.) in this application, though.

I'm optimistic!