Inspired by the good discussion in these other threads about pork tenderloins and the Lodge griddle, I decided to do chicken fried steak with a Sonrise Ranch grassfed top sirloin and my trusty clarified chicken fat. I was running out of daylight and multitasking, but I did manage to get a few pics. It turned out pretty good. The only issue was I didn't get one of the pieces hammered to an even thinness, so it had a part of it that was more like an overcooked steak. But other than that was good, and for a first cook on the new Lodge griddle I'm very satisfied.
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Chicken fried steak on the Lodge Griddle
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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OK, I may have missed something here. Any chicken fried that I've had were deep fried. How was the final product compared to a deep fried steak?
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Originally posted by Dr ROK View PostOK, I may have missed something here. Any chicken fried that I've had were deep fried. How was the final product compared to a deep fried steak?
I've had chicken fried steak deep fried, baked, and skillet/griddle fried before - they're each little different but still all recognizable as the same dish.
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Great cook! Anytime you can cook meal on some iron, is a good meal. I love chicken fried steak. Do you have a special recipe you would like to share with us?
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Originally posted by Spinaker View PostGreat cook! Anytime you can cook meal on some iron, is a good meal. I love chicken fried steak. Do you have a special recipe you would like to share with us?- For the breading, I have to work around the fact that a family member is gluten intolerant (legit - not because it's trendy). My favorite is to toss some gluten free corn flakes in the blender and pulse them until there's a range of powder, crumbs and chips - stop before it gets to all powder. I add a little gluten free flour (from Bob's Red Mill) to that.
- Whip an egg or 2 in a flat dish. Sometimes I add a little sour cream, yogurt or buttermilk, but that's optional.
- Put the breading in another flat dish and add salt and pepper
- Hammer out a piece of meat with a meat tenderizer to about 1/4 to 1/8 inch thick.
- Dip the meat in egg and get it soaked, then lift it and let excess drip off. Dredge it in the breading - get it thoroughly covered. It should have so much breading on it that it feels dry to touch - not wet or sticky.
- Let it sit for a few minutes for the breading to settle in and adhere to the meat.
- Put some clarified chicken fat (or bacon grease or whatever) on a hot griddle.
- Fry the steak until it seems done - it's too thin to really check with a thermometer. There's nothing wrong with flipping multiple times to check it and make sure it's evenly done all over.
Edit: You can see I don't measure when cooking - sorry about that.
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Originally posted by Spinaker View PostGreat cook! Anytime you can cook meal on some iron, is a good meal. I love chicken fried steak. Do you have a special recipe you would like to share with us?
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Here's an easy and great one to do on your new griddle: pork butt cutlets and peaches. https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUA
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Club Member
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Lone Star Grillz 20x36 offset
Weber 26" kettle
PK Classic
Weber Genesis gas grill
Lodge Sportsman Grill
Weber Smokey Joe Silver
Smoke Hollow 44 gas smoker
Cheapo Brinkmann charcoal smoker with DIY propane conversion
Originally posted by EdF View PostHere's an easy and great one to do on your new griddle: pork butt cutlets and peaches. https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUA
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