- Sep 15, 2012
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Well the wife went out to dinner with her sister last night. So I had another evening to experiment with the Vortex/Kettle combination. This time I was craving chicken for some odd reason. I've done cordon bleu on the Kettle before using indirect heat and the charcoal baskets, but I wanted something a bit more fun, like an appetizer. So I thought of chicken fingers.
Beautiful evening to be outside with a cold one and a pup named skidmark. Green color is finally starting so show.
Skidmark from the last cook. This time he somehow managed to avoid the camera, and yes I've been known to BBQ in my PJ's:
Starting off with the dry ingredients: a little over a cup of flour, then no special amounts of seasoning. Just to taste and, 1tsp of starch.
Time to operate on the chicken breasts: I missed my calling.
Then the moist stuff: Enough buttermilk to cover the chicken, then a few shakes of Franks. Well more then a few went in this batch - since it was just me.
And into the brine for a few hours of relaxed soaking.
After about 3hrs of spa treatment it's time to dry off.
Can't forget to get the sauna going: A smallish chunk of hickory for good measure.
And the chicken begins to circle the wagon:
After about 20min or so it's off the que on onto the plate. Nothing fancy since it's a bachelor's plate of vittles. Added a vessel of sriracha mustard for dipping purposes.
One last pick, this time with a cut finger.
Well as the saying goes if you made through this far - I hope you enjoyed and weren't bored.
Overall it was a success and will be made again. Especially for family get togethers and watching sporting events on the tele'(for our UK friends). The sriracha mustard overpowered the Franks when dipped, but when the fingers were eaten nakkid you could taste the hot sauce. I'm playing more with the vortex to get away from frying in oil and still be able to enjoy the same types of food.
Thanks again.
Chris
Beautiful evening to be outside with a cold one and a pup named skidmark. Green color is finally starting so show.
Skidmark from the last cook. This time he somehow managed to avoid the camera, and yes I've been known to BBQ in my PJ's:
Starting off with the dry ingredients: a little over a cup of flour, then no special amounts of seasoning. Just to taste and, 1tsp of starch.
Time to operate on the chicken breasts: I missed my calling.
Then the moist stuff: Enough buttermilk to cover the chicken, then a few shakes of Franks. Well more then a few went in this batch - since it was just me.
And into the brine for a few hours of relaxed soaking.
After about 3hrs of spa treatment it's time to dry off.
Can't forget to get the sauna going: A smallish chunk of hickory for good measure.
And the chicken begins to circle the wagon:
After about 20min or so it's off the que on onto the plate. Nothing fancy since it's a bachelor's plate of vittles. Added a vessel of sriracha mustard for dipping purposes.
One last pick, this time with a cut finger.
Well as the saying goes if you made through this far - I hope you enjoyed and weren't bored.
Overall it was a success and will be made again. Especially for family get togethers and watching sporting events on the tele'(for our UK friends). The sriracha mustard overpowered the Franks when dipped, but when the fingers were eaten nakkid you could taste the hot sauce. I'm playing more with the vortex to get away from frying in oil and still be able to enjoy the same types of food.
Thanks again.
Chris