AClarke44
Babbling Farker
I'm sure most of you have heard of (or made) KFC, Kettle Fried Chicken. I've done it in the Kettle and it was good. So, I decided to see what the PBC could do. Therefore I made PBFC, Pit Barrel Fried Chicken! :mrgreen:
I wanted to cook all thighs because I wanted everything to be done about the same time, and the dark meat is more forgiving if they get over cooked :loco:....
I started by soaking the thighs overnight in buttermilk seasoned with Tony Chachere's.
While the PBC was coming up to temp (it gets there fast, usually only 15 min) I removed the thighs from the buttermilk and dredged them in a dry chicken batter. Louisiana brand (anything from Louisiana is good!).
The PBC was a little hot when I was finished battering the chicken but it didnt take long to get it back down. I did fight with temps throughout the cook, but it was pretty windy outside and I was trying to cook much hotter than I usually do. I was shooting for 340-350....Eventually I was able to hit pretty close to that target.....
I wasn't paying attention to timing but here they are cooking away. At this point I was a tad worried how they would turn out....:shock:
I decided to flip them over for a few minutes to get some of the rendering fat into the batter on the chicken skin side. Not sure if I needed to do this or not and I didnt leave them that way long. When I flipped them back over they started to look good!
Not too long after the above pic I decided they were done. I did an IT check just to make sure they were over 165 and most read 185-190. Not a problem at all for thighs! They looked great here. A couple got a tad too brown, but at this point I couldn't wait to taste them! :hungry:
Man this chicken looked and smelled great! I rushed to get a plate together so I could taste it!
Boy was this worth doing! The chicken tasted just like fried chicken but with a slight grilled taste and absolutely NO oil used. They were juicy and had a good crunch to them. I will definitely do this again. I think the key is getting the cooker temp up to about 350.....We all know this can be done in any cooker that can maintain those temps. I recommend you try this if you never have!
Now, Im gonna go eat the left overs as my mouth is watering just seeing the pictures again and thinking about how good it was! :becky::becky:
Thanks for looking! :thumb:
I wanted to cook all thighs because I wanted everything to be done about the same time, and the dark meat is more forgiving if they get over cooked :loco:....
I started by soaking the thighs overnight in buttermilk seasoned with Tony Chachere's.
While the PBC was coming up to temp (it gets there fast, usually only 15 min) I removed the thighs from the buttermilk and dredged them in a dry chicken batter. Louisiana brand (anything from Louisiana is good!).
The PBC was a little hot when I was finished battering the chicken but it didnt take long to get it back down. I did fight with temps throughout the cook, but it was pretty windy outside and I was trying to cook much hotter than I usually do. I was shooting for 340-350....Eventually I was able to hit pretty close to that target.....
I wasn't paying attention to timing but here they are cooking away. At this point I was a tad worried how they would turn out....:shock:
I decided to flip them over for a few minutes to get some of the rendering fat into the batter on the chicken skin side. Not sure if I needed to do this or not and I didnt leave them that way long. When I flipped them back over they started to look good!
Not too long after the above pic I decided they were done. I did an IT check just to make sure they were over 165 and most read 185-190. Not a problem at all for thighs! They looked great here. A couple got a tad too brown, but at this point I couldn't wait to taste them! :hungry:
Man this chicken looked and smelled great! I rushed to get a plate together so I could taste it!
Boy was this worth doing! The chicken tasted just like fried chicken but with a slight grilled taste and absolutely NO oil used. They were juicy and had a good crunch to them. I will definitely do this again. I think the key is getting the cooker temp up to about 350.....We all know this can be done in any cooker that can maintain those temps. I recommend you try this if you never have!
Now, Im gonna go eat the left overs as my mouth is watering just seeing the pictures again and thinking about how good it was! :becky::becky:
Thanks for looking! :thumb:
