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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-07-2019, 03:42 PM | #1 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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High Plains Kettle Fried Chicken (with a side trip to Nashville) - w/ Pr0n
Happy Sunday, folks!
Bit of an experiment going on here, as CINCHOUSE had the hankering for Nashville Hot Chicken as we got home from a rather nice shindig last night. We agreed that we really aren't in the mood to handle the cleanup required for deep fried goodness, so we agreed that we'd finish it on the kettle with the Vortex. This is a combo of three recipes: 1. The adobo poach and marinade from Ed Lee's Fried Chicken 2. The wet and dry breading process from Sean Brock's Heritage Cookbook 3. The post-cook spicy oil dip from Carla Hall's Nashville Hot Chicken Built myself an old fashioned, and I'm about to get started... this'll take most of the afternoon, and our munchkin is down for a nap. Good thing they labeled these, as I thought I'd accidentally grabbed a pork loin or two. Built the Adobo Marinade: Time for a slow and steady poach:
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 03:46 PM | #2 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Nice start Marc.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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04-07-2019, 03:50 PM | #3 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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Off to a good start. I'm tuned in. Sadly, there are some people that probably need those stickers.
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04-07-2019, 03:53 PM | #4 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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I was going to say the same thing about the label. Great minds ( and smart a$$es) think alike
Knowing your cooking skills, I expect nothing less than incredible!
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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04-07-2019, 03:54 PM | #5 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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04-07-2019, 03:56 PM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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So what is that ? Chicken?
Do you simmer that Marinade first?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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04-07-2019, 04:08 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks and sounds really good Marc
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-07-2019, 04:10 PM | #8 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Looks great. Excited for some good chicken.
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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04-07-2019, 04:10 PM | #9 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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While the chicken rested (in the Adobo bath) after the poach, I whipped up Carla Hall's Post-Fry Spicy Dredge/Dip/Bath (whatever).
Toasted the spices for a bit until they were fragrant: Oh yeah, that looks sweet, spicy, and very flavorful:
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 04:13 PM | #10 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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I hope so, on the chicken question, Titch. One can only guess sometimes these days.
Simmer? Yes, sir. The gospel according to Ed Lee, verse 2, directs us heathens to simmer the marinade/poaching liquid for about 5 minutes before we add the chicken. I've used Ed's full recipe/procedure before, and it is DELICIOUS. It's also a fun video to watch from Mind of a Chef, if you do a quick search on the Interwebs.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 04:30 PM | #11 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Bird resting and drying after the Adobo wet sauna.
Taking a break before building the breading station from the Sean Brock Husk recipe. P.S. - It smells farkin' delicious in here. That post-fry oil dip/bath thing is perfuming the air with its sweet/spicy/smokiness.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 05:53 PM | #12 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Breading, said in a "Husky Voice."
Technique inspiration also from Ludo Lefebvre.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 05:57 PM | #13 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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If I could fly a farkin plane I'd be on my way right now!
This all looks very interesting - I've never poached before frying but I could definitely see that as being a very good thing to do. edit - I was typing this post as yer post above went live - anyway - that Ludo feller? that is definitely someone to listen to! He has a great food truck and a chicken spot on Universal City Walk - there's a dude who knows how to make great food. Super looking forward to this!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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04-07-2019, 06:06 PM | #14 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
We live in the middle of bloody nowhere, but you're welcome. CINCHOUSE tried poaching wings before baking (while I was deployed) with GREAT results on the crispy skin and tender meat areas. I expect this KFC to take significantly less cooking time on the kettle than w/o the poaching step. I'm such a huge fan of Mind of a Chef (through the years), that I've come to take bits and pieces of different chefs' recipes and techniques and put them together. NO guarantees, but I figure they're WAY more experienced at this than I am! Why not give it a shot!? Hope this finds you well and cooking another batch of wings, as per usual. Best to you and the family.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-07-2019, 06:09 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^I'm actually fixing to get up off the couch right now & fry some wings so as to get that one last use out of some aging oil I'm about to toss.
If you're ever out this way, holler and we can hit Ludo's, or APL's, or wherever! One problem L.A. doesn't have is a shortage of great food spots.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Tags |
Carla Hall, Ed Lee, Fried Chicken, Kettle Fried Chicken, Nashville Hot Chicken, Sean Brock |
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