Phubar's WGA Phried Chicken Drums Pron...Gore Style

Phubar · 01-12-2011, 04:02 AM

...for Gore and PhamilyManBBQ...

It turned quite good I must say,I think I know now how the batter should be.
Phirst attempt that I did was almost good,the batter could've been a bit thicker.

The 2nd attempt (last saturday,didn't post it) the batter was too thick to my liking.

This experiment worked better on the WGA instead of the mini UDS...there was too much direct heat in the mini.
I had all vents open during the cook.

Also made a mistake by glazing the drums with olive oil,I wanted to make it shiney but instead it softend up the crispyness.

QuasaR78 · 01-12-2011, 05:52 AM

These look Phubalicious :)
What ingredients (and amounts) went into the batter ?

Phubar · 01-12-2011, 06:01 AM

Quote:

Originally Posted by QuasaR78

These look Phubalicious :)
What ingredients (and amounts) went into the batter ?

Goedemiddag KweesaR!

No amounts...maybe Gore will chime in and will give the amounts of his recipe.
Then again...he's a sort of Phreestyler too.

Caper · 01-12-2011, 06:06 AM

Looks delicious.......sooooo hungry

SmokinOkie · 01-12-2011, 07:08 AM

Great attempt.

From a "traditional" Fried Chicken standpoint, have you tried doing it but without a batter, but a coating? Something as simple as coat lightly in buttermilk, then dredge it lightly in flour then cook?

SO many ways to do FC. Probably as big a category as BBQ.

Smokey Al Gold · 01-12-2011, 07:18 AM

Wow Phu that looks perfect. Yes if you or Gore would kindly share the batter recipe or ball park measurements I'd be grateful! I'm glad Gore started this because its become one my favorite things to cook. You nailed the batter on this one

Phubar · 01-12-2011, 07:42 AM

Quote:

Originally Posted by QuasaR78

These look Phubalicious :)
What ingredients (and amounts) went into the batter ?

Phorgot to say what ingredients went into the batter:egg,milk,flour,dried oregano,dried basil,salt,pepper.

Quote:

Originally Posted by Smokey Al Gold

Wow Phu that looks perfect. Yes if you or Gore would kindly share the batter recipe or ball park measurements I'd be grateful! I'm glad Gore started this because its become one my favorite things to cook. You nailed the batter on this one

I'll try!

Like you I did just what Gore said in his thread.

This is gonna be one of my Phavorites too Al...I mean,this is 3rd time I made this recipe within a week!

Phubar · 01-12-2011, 07:44 AM

Quote:

Originally Posted by SmokinOkie

Great attempt.

From a "traditional" Fried Chicken standpoint, have you tried doing it but without a batter, but a coating? Something as simple as coat lightly in buttermilk, then dredge it lightly in flour then cook?

SO many ways to do FC. Probably as big a category as BBQ.

True...
I haven't tried that before.
Noskos posted a link in my thread on the Dutch Brethren forum today: http://www.bbq-brethren.com/forum/sh...ad.php?t=20830

Jlane21034 · 01-12-2011, 07:51 AM

Brilliant, can't wait to try!

bluetang · 01-12-2011, 08:40 AM

Ya done Gore proud! That looks fantastic!!

Gore · 01-12-2011, 08:48 AM

Phubar, that looks absolutely fantastic. It actually looks very much like what I did, only better. Just want everyone to see how wonderfully juicy that chicken is within that crispy crust.

It really is perfect. I don't know if you took the temp, but mine was over 200* and still juicy like that when normal grilled chicken would've been dried out. I'm surprised the olive oil didn't work for you. Was this done at the end of the cook? I brushed mine with butter about halfway through and it crisped up nicely. This is now my daughter's favorite BBQ chicken.

Quote:

Originally Posted by SmokinOkie

From a "traditional" Fried Chicken standpoint, have you tried doing it but without a batter, but a coating? Something as simple as coat lightly in buttermilk, then dredge it lightly in flour then cook?

SO many ways to do FC. Probably as big a category as BBQ.

I've tried the dredging before, but the flour does not integrate the same as when it is fried. I ended up with a coating of cooked flour on the outside of the batter. I imagine if you coated this again in oil or butter it might work, but the batter worked much better.

Smokey Al Gold · 01-12-2011, 09:14 AM

I'm curious about the temp too. My last batch came out kind of dry but I still ate it

Gore · 01-12-2011, 09:42 AM

Quote:

Originally Posted by Smokey Al Gold

I'm curious about the temp too. My last batch came out kind of dry but I still ate it

Really? I didn't think that was possible. What temp did you bring it to?

Smokey Al Gold · 01-12-2011, 10:04 AM

Quote:

Originally Posted by Gore

Really? I didn't think that was possible. What temp did you bring it to?

My thermo read 200 when I checked it. But I may need to recalibrate it. It's an analog one. Santa didn't bring me a thermapen. It wasn't super dry but it wasn't juicy like my previous batches. I put it on the kettle and kind of forgot to check it while doing other things so it is probably my fault.

FamilyManBBQ · 01-12-2011, 10:10 AM

Phu!! That looks freakin' awesome!! We will definitely be following your lead...gonna have to try this again on the WGA!! May try a "homemade" batter as you did...used a pre-packaged mix the first time we tried this.

"Chicken Legs" are a big hit in the FamilyMan house...yours would have been VERY well received!!

Great post!

01-12-2011, 04:02 AM	#1
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phubar's WGA Phried Chicken Drums Pron...Gore Style ...for Gore and PhamilyManBBQ... It turned quite good I must say,I think I know now how the batter should be. Phirst attempt that I did was almost good,the batter could've been a bit thicker. The 2nd attempt (last saturday,didn't post it) the batter was too thick to my liking. This experiment worked better on the WGA instead of the mini UDS...there was too much direct heat in the mini. I had all vents open during the cook. Also made a mistake by glazing the drums with olive oil,I wanted to make it shiney but instead it softend up the crispyness. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow Last edited by Phubar; 01-12-2011 at 07:32 AM..*

01-12-2011, 07:08 AM	#5
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	Great attempt. From a "traditional" Fried Chicken standpoint, have you tried doing it but without a batter, but a coating? Something as simple as coat lightly in buttermilk, then dredge it lightly in flour then cook? SO many ways to do FC. Probably as big a category as BBQ. __________________ Russ *** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler Smokin Okie on Facebook** Author: Brining 101 PDF & Turkey 101 PDF

01-12-2011, 07:18 AM	#6
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Wow Phu that looks perfect. Yes if you or Gore would kindly share the batter recipe or ball park measurements I'd be grateful! I'm glad Gore started this because its become one my favorite things to cook. You nailed the batter on this one __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

01-12-2011, 08:40 AM	#10
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Ya done Gore proud! That looks fantastic!! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-12-2011, 09:14 AM	#12
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	I'm curious about the temp too. My last batch came out kind of dry but I still ate it __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

01-12-2011, 05:52 AM	#2
QuasaR78 Found some matches. Join Date: 11-19-10 Location: Moordrecht, Netherlands Downloads: 0 Uploads: 0	These look Phubalicious :) What ingredients (and amounts) went into the batter ?

01-12-2011, 06:06 AM	#4
Caper Knows what a fatty is. Join Date: 11-17-10 Location: Baddeck, Cape Breton Island Downloads: 0 Uploads: 0	Looks delicious.......sooooo hungry

01-12-2011, 07:51 AM	#9
Jlane21034 Got Wood. Join Date: 01-11-11 Location: White Pine, TN Downloads: 0 Uploads: 0	Brilliant, can't wait to try!

01-12-2011, 10:10 AM	#15
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	Phu!! That looks freakin' awesome!! We will definitely be following your lead...gonna have to try this again on the WGA!! May try a "homemade" batter as you did...used a pre-packaged mix the first time we tried this. "Chicken Legs" are a big hit in the FamilyMan house...yours would have been VERY well received!! Great post! __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

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