Inspired by the post from tdimond (https://pitmaster.amazingribs.com/fo...ken-experiment) and the original video from Ballistic BBQ, I decided to make a fried chicken on my PBC.
I took 6 bone in, skin on chicken thighs and brined them overnight in buttermilk with some salt and spices. Then I tossed them with flour, cornstarch, spices and a drizzle of the buttermilk in the flour mixture to get it chunkier, a method I got from Kenji at Serious Eats
Then onto the PBC with no rebar. Skin side up for the first thirty minutes.
Then I brushed any dry spots with some oil before flipping it skin side down until I hit 185 of my thermometer. I didn't adjust my vent opening which is around 1/4 open (maybe a bit less). The PBC ran around 380-390 during the cook which took about 40-45 minutes.
End result was really good. Got good smokiness from the PBC, super juicy and crispy texture similar to fried chicken. It def. was not as crispy as regular fried chicken but the taste more than made up for it. The skin underneath the crust was still a little soggy, so next time I may try 2 things, 1) a batch with no skin and just the dredge and 2) flipping earlier to skin side down to maximize the time its facing the coals and see if I can't crisp it up even more.
Edit: saw the note about pictures not uploading - will edit with pics when functionality is restored
I took 6 bone in, skin on chicken thighs and brined them overnight in buttermilk with some salt and spices. Then I tossed them with flour, cornstarch, spices and a drizzle of the buttermilk in the flour mixture to get it chunkier, a method I got from Kenji at Serious Eats
Then onto the PBC with no rebar. Skin side up for the first thirty minutes.
Then I brushed any dry spots with some oil before flipping it skin side down until I hit 185 of my thermometer. I didn't adjust my vent opening which is around 1/4 open (maybe a bit less). The PBC ran around 380-390 during the cook which took about 40-45 minutes.
End result was really good. Got good smokiness from the PBC, super juicy and crispy texture similar to fried chicken. It def. was not as crispy as regular fried chicken but the taste more than made up for it. The skin underneath the crust was still a little soggy, so next time I may try 2 things, 1) a batch with no skin and just the dredge and 2) flipping earlier to skin side down to maximize the time its facing the coals and see if I can't crisp it up even more.
Edit: saw the note about pictures not uploading - will edit with pics when functionality is restored
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