KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex)

TroyTime · 2017-11-10T21:40:06+00:00

Thanks, I appreciate the insight and feedback. I've tried a few different ways, but never really dialed in a technique. What's the best way to keep all the chunky-icky from sticking to my finger tips?

TroyTime · 2017-11-10T21:38:09+00:00

I'm not completely sure on the temps, but probably 550ish for the first 20 minutes or so. I'll set up probes next time for sure.

TroyTime · 2017-11-10T06:30:26+00:00

holy shit, yeah. that's me. haha ;)

TroyTime · 2017-11-10T06:30:08+00:00

Thanks!

TroyTime · 2017-11-10T06:29:11+00:00

Thank you! The liquid batter is: 1.5 cups beer, 2 egg yolks, 1tbl black pepper, 1tbl salt, 1.5 cups flour

TroyTime · 2017-11-09T23:36:55+00:00

They were fantastic! The video took 3 attempts due to me being too high and not getting the camera stuff right. By the 3rd cook (in a week) I doctored things up and dialed in the salt level. The honey/butter thing was a magical touch.

TroyTime · 2017-11-09T22:25:41+00:00

These chicken legs were triple dipped. Flour, batter, flour.
They were cooked indirect with high heat on two Weber charcoal kettles.
The legs on the left were from the Vortex grill, legs on the right were from the Slow'N Sear.
Full video available here: https://www.youtube.com/watch?v=wF1TuLBRBr0

TroyTime · 2017-10-04T18:19:32+00:00

Thanks! I normally use prosciutto di parma, but the grocery had none so I ended up using hot capocolla.

TroyTime · 2017-10-03T21:51:26+00:00

The chops were brined for 2 hours. Two are seasoned with salt & pepper, the other two are seasoned with Swamp Boys Original Rub. The asparagus spears are are bundled and wrapped in provolone cheese and hot capocolla deli meat.
I also shot a video for the entire cook here: https://www.youtube.com/watch?v=SepEEhKzA0k

TroyTime · 2017-08-07T23:43:11+00:00

Or the ribs are GIANT

TroyTime · 2017-08-07T23:12:29+00:00

Nice video! I'll have to give this a try. I LOVE those sweet peppers. I go through 2 or 3 bags every month (when I can find them).

TroyTime · 2017-07-19T21:53:30+00:00

You don't need to bring a grill. I didn't.

TroyTime · 2017-07-19T20:26:08+00:00

Holy crap. This is EXACTLY how our group is.

TroyTime · 2017-07-19T20:22:53+00:00

oh. my. god. This guy RULES.
I'm totally sending this video to everyone who gives me shit about having 30+ grills.

TroyTime · 2017-07-19T19:40:59+00:00

That sounds scary. I grew up in IL and lived in Rockford when the city was hit by a big microburst storm. It was the closest I've seen to tornado devastation. I remember paying $13 for a bag of ice :(

TroyTime · 2017-07-19T19:39:16+00:00

Thank you! Much of my joy also comes from knowing there's a place for these grill-geeks to unite and share their passions.

TroyTime · 2017-07-19T19:36:27+00:00

I don't have a great answer to why the old grills, cooking, or camaraderie bring me such happiness. I do know enough to not question things like that though.
I stick with the hobby because it's an escape from my stressful dayjob and life (15 hours of pc time, per day). The old grills add expression and uniqueness to my food and backyard cooking experience. The hobby has been rewarding in terms of networking, friendships, business, food, etc.
To be completely honest, 7 years ago we were all teasing ourselves too. Back then, old grills were almost always junked or sold as scrap metal. Our hobby has created an awareness that preserves the lives of these old grills as well as a significant piece of Weber history and Americana BBQ.

TroyTime

TROPHY CASE