Last night my lovely bride treated us to some of the best fried chicken she's ever made, which is REALLY saying something. She started from a recipe from chef Barry Lewis, which included a couple of weird and wonderful ingredients in the coating, including vodka and egg whites along with buttermilk in the liquid and baking powder with flour in the dredge. It came out supremely juicy and supremely crispy both, hit it right out of the park. To be clear, I had no role in making this meal, only in eating it! (and cleaning up of course)
Starting material: four extra large bone-in, skin-on thighs dry brined for several hours.
Coatin' & dredgin'. Each piece got the treatment twice.
I know better than to be underfoot while my lovely bride is in the zone, so I have no pics while she fried the chicken in a wok using canola oil, two at a time. She plated with some McCain's oven fries and steamed broccoli.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Inside skirt dry brined for about 7 hours, seasoned with SPOGOS, seared in CI, roasted asparagus, simple baker. The steak crust was shattering! Finished with Jacobsen Black Garlic Salt 🤤
SheilaAnn, sorry for the late response, I took a mixture of some local mountain cheese like "Allgäuer Emmentaler" & mountain cheese from my preferred cheese dairy. Take aromatic cheese. You should be able to taste für cheese
Prime Flap Meat Taco's
Charred up some good quality flap meat that had been dry rubbed with just kosher salt for a few hours then added a wet rub paste right before searing on the 22'' Weber burning lump charcoal with a small chunk of mesquite. Added some needed condiments like Hatch Green Chile Guacamole, homemade Pico de Gallo with jalapeno's, red onions, tomato's and a red ranchero sauce. Had a friend drop off case of Pacifico Mexican lager beer from a recent trip to Ensenada, Mexico. Turned out to be a great Saturday afternoon since we've has so much rain the past few weekends here in So Calif.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
TriTails Beef 20 0z T-Bone, indirect grilled, then reverse seared over mesquite lump charcoal with bakers from the grill. Not shown is the asparagus spears and sautéd mushrooms. Washed it down with a Blue Moon. That hit the spot and rubbed it out!
A friend had gifted me a venison loin from this past deer season. 4 hour SV at 131 seasoned with Fairchild Kitchens Grandpa’s Beef Blend. Finished with a high finish sear, served with a side of Caramelized onions and Lions Mane mushrooms.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Pork Butt on the Bronco at 11 hours still going strong at temp of 245. Butt's IT is now at 199.4 Used Kirkland charcoal briquettes and 4 B&B Char-Logs and 3 small chunks of B&B hickory. Kirkland briquettes so far are great on this low and slow cook. No added fuel since I started. I'm getting hungry.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A Spanish themed dinner, with chicken in a tomato and paprika based sauce along with olives and cannellini beans. Also made what I think is just an amazing tapas dish - Patatas Bravas. This is also a paprika forward sauce that is complimented so well with the aioli! The plated dish, the patatas get lost a bit so I have another photo but wish the plate was completely white so they stand out. Oh well…this dish was excellent!
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