Air fried fish and chips. I have the fries down pretty well now. The fish was good but I want it to be great - almost as good as fried - but it's not there yet. The tarter sauce was also a light version that I made with Greek yogurt, mustard, dill pickles, capers, dill, salt, pepper, and cayenne.
I'm rather proud of this one as it is essentially my own recipe. The only thing I looked up was a good temp to cook the chicken and I had gotten the idea for the lemon juice awhile back.
I love buffalo wings, especially the "boneless wings" one finds at the national chain, Chili's. However, one quick glance at the nutritional data suggests one probably shouldn't be eating these daily, lol.
So I wanted to try my hand at making a healthier (I don't exactly think these can be made healthy!) version. So here's what I did. I took some boneless skinless chicken thighs and cubed them up into 2" or so pieces. I then made a standard breading station: flour, egg, and panko. I seasoned the panko with salt, pepper, smoked paprika, garlic powder, and a little cayenne. The cubed chicken I seasoned with salt, pepper, and garlic powder.
I dredged the chicken and placed on a wire rack in a sheet pan while my Chimp got up to temp, 375 F, is what I chose. (I know from cooking breaded chicken on my PBC that if you go too high, the breading will get too crisp/dark before the thighs are cooked.)
The chicken pieces took a good 80-90 minutes to get where I wanted them, which was north of 165, if not close to 175 F. I think the sheet pan inhibits convection in the Chimp.
The sauce I tossed them in is quite good, but not perfect. The standard buffalo sauce is equal parts Frank's hot sauce to equal parts unsalted butter. I replaced the butter with extra virgin olive oil. The initial result was off....the oil makes the sauce really "oily" and significantly dilutes the hot sauce flavor. (It was later I remembered that butter is mostly water!)
I upped the hot sauce portion so I had a 3:2 ratio of hot sauce to oil. Next time I do this, I think I'll use 1/4 cup hot sauce, 1/4 cup water, and 1/4 cup oil. I also added some lemon juice and minced garlic. I'm not sure the minced garlic did anything, but the lemon juice adds this wonderful brightness to the sauce.
I tossed the boneless wings with the sauce and paired it with lemon pepper broccoli.
Here we are right out of the Chimp... (you can see a few of the smaller pieces beginning to get a bit dark)
And all plated up....health'd up BB Wings.
(A quick postscript to this: originally I intended to grill the chicken thighs direct on my Kettle, but didn't think I wanted that much charring, plus a breading or crispy skin gives the sauce something to "hold on to." I still may try grilled BB wings, though....)
Last edited by Michael_in_TX; April 26, 2022, 08:43 PM.
Reason: Added postscript.
On Sunday, I gave my Bronco some well-deserved attention. I filled the fuel basket with B&B, dropped on a few pieces of oak, and smoked two small racks of beef ribs. The ribs, cut from two family-size rib roasts I had purchased on sale, were dry brined then rubbed with pepper, garlic, onion, paprika, sugar, turmeric, and dash of cayenne. The Bronco locked in at 230º for the first two hours. At three hours, I checked the ribs and opened the dampers until the Bronco hit 250º. After an hour, the ribs were wrapped and put into a cooler for two and a half hours.
Ernest Haha, You must have mistakenly hit up my neighbor's home. My front door is wide open to ya, friend! If you're bringing slaw, just give me notice so I can get something on the smoker!
I just made a shockingly good salad. Wow, I was not expecting it to be this good.
I took two boneless, skinless, chicken thighs and seasoned both sides with salt, pepper, and garlic powder. I cooked them over medium heat in avocado oil, turning every two minutes until they got to 175 F.
On a bed of baby arugula, I added some cilantro-lime-jalapeno black beans (from a can), then topped it with the sliced chicken, and a bit of Mexican cheese blend. The dressing I used was a balsamic vinaigrette which comprised extra virgin olive oil, balsamic vinegar, honey, lime juice, salt and pepper.
This was incredible! Granted, I rarely make salads, but I am making this again tomorrow!
I love it! @Sheila Ann - I generally feel the same but when COSTCO has them on sale the price per lb is a few bucks cheaper than the rib-eyes sitting next to it. When that happens I get a bit giddy because it is fun to cook, eat and look at.
Decided to cook some chickens in the PBC after I found a lemon pepper rub at Costco that looked enticing. Used Kingsford pro and they were done in an hour using the 15-10-10 start and leaving the lid cracked the whole time. Served with leftover basmati rice and pinto beans I had made in my IP. Drizzled the rice with the jus from cutting the birds. I noticed too that my hooks are much cleaner now that i have updated my lighting technique. Feel
like a clod for not doing knowing before but whatever - I'm not lookin' back! The 4 yo said his wing flat was perfect, I'll never hear that again!
fzxdoc I am continually amazed at how good the bird from a PBC is. Dare I say it's the best They must be spring chickens??! No other explanation for their shortpants 😂
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Taco Wednesday. I'm usually a bit late. This was a leftover thing. I smoked a chicken on my new toy this past weekend, Kettle Rotisserie. Tonight took leftover chicken added pepperocini, onion, jalapeño, shredded Mexican 3 cheese and picante. All on a hard taco shell. Rather tasty.
Last picture is the chicken as a reminder.
Kamado Joe Big Joe III
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Camp Chef Flat Top 900
Weber Performer 22
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Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
hoovarmin and Panhead John , here's how:
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I did lox and bagels again tonight. Lox turned out perfectly (50/50 mix of salt and sugar, along with fresh dill and lemon, cured for two days).
I was worried about the bagels. I've always preferred wheat bread, but anything I've ever tried to make out of fully whole wheat turns out like cardboard. I found a recipe that used about 60% whole wheat flour and bread flour for the rest. It worked! Perhaps not perfect, but lightyears better than anything one can get at a grocery store!
Here is my dough after a two day proof. I made this far more round and uniform than I did last time. I really should have let the dough relax a bit more after taking it out of the fridge -- the holes started to close up on me.
After cooking at 425 F for 20 minutes. There are still holes there....barely....​
The lox....
The lovely lox...
Can't forget the smoked cream cheese! (Two hours at 225 F.)
Layering on the cream cheese, lox, and some capers...
My late mother's husband was Jewish and he loved lox and bagels. I'd sit there and gorge out with him, hard to stop eating them. Well done my good man !!
They must be spring chickens??! No other explanation for their shortpants 😂
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