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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Mad Hunky Chicken and Fried Chicken

    Seared some thighs seasoned with some Mad hunky and then place them indirect to finish cooking.


    Youngest Son wanted some fried chicken so I seasoned some thighs with some Lawry's Seasoning salt, pepper then dredged in some flour then in a CI pan direct to fry.


    Then the fried chicken went indirect to finish cooking also and drain


    In the kitchen resting


    My plate. Chicken served with a salad, blue box mac and cheese and Avgolemono soup
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' dinner.
    Jim

  3. #3
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Tell me about the soup! Always looking for something new. I googled the name and it sounds killer! Go yardbird!
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by jwbtulsa View Post
    Tell me about the soup! Always looking for something new. I googled the name and it sounds killer! Go yardbird!

    The recipe I used. I added chopped chicken and didn't add parsley
    http://www.thecookingguy.com/cookbook/recipe.php?id=359
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Mmmmm KFC( Kettle Fried Chicken)
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Chicken looks great, but that soup also caught my eye. I could see homemade pasta or dumplings going in instead of rice and some chicken, carrots, celery, and onions. and/or some green peppers and a bit of Tony C's cajun spice.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  7. #7
    SmokyOkie Guest

    Default

    It must be difficult to get the oil temp right for the frying.

    I'm surprised you didn't put a little smoke on it before you breaded it. Just seems like something you would do.

  8. #8
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by SmokyOkie View Post
    It must be difficult to get the oil temp right for the frying.

    I'm surprised you didn't put a little smoke on it before you breaded it. Just seems like something you would do.
    It is easy to control the temp, just move the pan away from the coals to lower and more under the coal to raise the temp.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  9. #9
    SmokyOkie Guest

    Default

    It just seems like you would be constantly moving it back and forth due to the lag in temp change.

  10. #10
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    83

    Default

    That chicken looks perfect!!! And the soup is going into the to do list!!

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